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SugarRoti Chickpea (Garbanzo) Bread Pudding Recipe

SugarRoti Chickpea (Garbanzo) Bread Pudding Recipe

SugarRoti Chickpea (Garbanzo) Bread Pudding Recipe

4-6 servings / 4 steps / 9 ingredients

Garbanzo Nu Spice

Traditional bread pudding made in England is transformed into a savory feast with the addition of SugarRoti Garbanzo Nu Spice together with garbanzo beans and a magic mixture of artichoke hearts, eggs, scallions and cheese. Serve with a salad on the side for a warming, satisfying meal.

Spice Level


  • 2 ¼ cups of milk (or non-dairy alternative)
  • 6 large egg
  • 1 large baguette, cut into 1-inch cubes
  • 1 SugarRoti Garbanzo Nu Spice Package
  • 3 tablespoons olive oil or ghee (clarified butter)
  • 1 can garbanzo beans, drained 
  • 12 oz marinated artichoke hearts, drained
  • 6 scallions, trimmed and chopped
  • 8 oz grated Cheddar (or non-dairy alternative)
  • medium serrano chili, finely chopped (remove seeds for a milder spice)
  • ¼ cup fresh cilantro, finely chopped


Preheat oven to 400°F.

  1. Butter a shallow casserole dish and set aside.  In a medium bowl, whisk together eggs and milk.  Toss baguette and set aside. (2-5 min)
  2. Heat oil in a large saucepan over medium heat.  Add SugarRoti Garbanzo Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
  3. Add garbanzo, artichoke, scallions and serrano. Sauté until are tender, scraping bottom of pan. Remove chili pepper, curry leaves and bay leaves (5-8 min).
  4. Scoop ½ of the bread and egg mixture to the casserole and top with ½ of the garbanzo mixture.  Top with ½ of the Cheddar.  Repeat a second layer and bake (30 -35 min).
*Leftovers can be refrigerated up to 3 days or frozen

Recipe Notes

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