Preheat oven to 350F and butter a baking dish (I used a 4 inch deep pan, 6 inches wide)

In a small saucepan over low heat, whisk milk, sugar, vanilla, cocoa powder, and butter. Simmer until butter has melted.

In a separate bowl, beat eggs and baking powder. Temper chocolate milk into eggs, whisking quickly to not cook the eggs.

Add torn bread and with whisk, mash to have smaller bread pieces. Pour half into buttered dish, swirl in 2 tablespoons of Pomegranate spread, and then top with more bread pudding batter. Finish with the rest of the pomegranate, swirled on top.Bake until set, about 35 minutes. Cool and chill in the fridge overnight.

To serve: scoop into small bowl, top with whipped cream and chocolate shavings. You can also drizzle with caramel sauce, or top with fresh fruit.