SugarRoti Chickpea (Garbanzo) Bread Pudding Recipe

Ingredients:

• 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

Preparation:

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).