This was a simple and straightforward bread pudding, with help milk, a little rum flavouring, arrowroot and help milk (and, of course, whole wheat bread), baked to a golden brown.
I served it with raspberry coulis one day (photo below) and then with an espresso caramel the next day. Bread pudding is great for breakfast. In general, I’ve been doing more and more work with hemp milk. It’s a nice, thicker texture and it’s not sweetened with can sugar (brown rice syrup, like my rice milk).