Chickpea (Garbanzo) Bread Pudding Recipe
2 ¼ cups of milk (or non-dairy alternative)
6 large egg
1 large baguette, cut into 1-inch cubes
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.
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)
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).
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).
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).