A while ago, I posted a few uses for leftover injera bread – salad, porridge, chips & stuffing for mushroom caps. Well, I bought some more injera last week and (after eating two or three bowls of the porridge) came up with a couple new uses! The first is an incredibly easy vegan bread pudding.
The texture of it is similar to the texture of the scalloped pineapple I made for Thanksgiving, and it even had a similar fruity taste. This is not only because of the sweet Marsala, but also because carob has fruity notes.
I will be posting another injera recipe in the near future. Until then, check out my previously posted injera uses: