Lightly grease and 8 x 8” baking dish. Arrange the bread cubes in the dish then set aside.

In a small bowl, combine the egg nog, chickpea flour, vanilla extract, cinnamon, nutmeg and salt. Whisk until smooth. Pour the batter over top of the bread, evenly coating each piece. Cover and refrigerate for at least 1 hour, or up to overnight.

In a measuring cup, add the egg nog and arrowroot powder. Whisk until smooth and well combined. Pour into a saucepan and warm over medium-low heat. Bring to a low boil for 1 minute then turn off heat and allow to cool. Transfer to a bowl and refrigerate for at least 1 hour, or up to overnight.

When ready to serve, preheat the oven to 350°F. Remove cover from baking dish and flip over the top pieces of bread so that the wet portions are facing up. Bake in the preheated oven for 30-35 minutes, until liquid appears firm and bread is light golden brown. Set aside to cool for at least 10 minutes.

Top with eggnog mixture and pomegranate seeds (optional), serve warm with pure maple syrup, and enjoy!