Ingredients:

For the poppy seed bread pudding:

• 4 gluten-free crescent rolls or bread rolls
• 4 dl plant-based drink (sugar-free almond or rice drink)
• 3–4 tbsp erythritol or an erythritol–stevia blend
• 1 tsp ground cinnamon
• 1 pinch Himalayan salt
• 1 tsp organic vanilla flavoring or ground vanilla
  

For the poppy seed layer:

1. 150 g ground poppy seeds
2. 3–4 tbsp erythritol
3. grated organic lemon zest (untreated)
   

For the optional sauce:

1 dl coconut cream

1 tsp erythritol

½ tsp vanilla flavoring

Step-by-step preparation:

Preparation:
Slice the crescent rolls, then place them in a larger heatproof dish or baking tray.
Plant-based “milk” mixture:
Heat the plant-based drink with the erythritol, cinnamon, salt, and vanilla, then pour it evenly over the crescent rolls. Let it stand for a few minutes so they can absorb the liquid well.
Poppy seed layer:
Mix the ground poppy seeds with the erythritol and grated lemon zest, then sprinkle over the softened crescent rolls.
Baking:
Bake in an oven preheated to 180 °C for about 15–20 minutes, until the top is lightly browned.
Sauce:
Warm the coconut cream with the erythritol and vanilla, then drizzle over the bread pudding when serving.