Preheat the oven to 350F. Generously grease a small, 8-inch (i.e., 6-cup) bundt pan with coconut oil, and fill a large casserole dish with 1 inch of water; set aside.

Add the bread cubes to a large mixing bowl. Add the unsweetened almond milk, coconut milk, maple syrup, melted coconut oil, vanilla, cinnamon (if using), and sea salt to a high-speed blender; blend on high for one minute or until smooth. Pour the mixture over the bread cubes and toss to coat. Let the bread mixture stand for 15 minutes to soak, stirring every few minutes to ensure each bit of bread has access to that sweet, creamy liquid. (Note: the bread cubes will mush and break down a bit as they soak, and that's exactly what you want).

Scoop half of the bread pudding mixture into the bundt pan and smooth out the surface. Ensure that the any excess juices are strained off the blueberries; then, spoon them evenly over the bread mixture. Gently spoon the remaining bread pudding mixture over the layer of blueberries, and use the back of a spoon to compact and smooth the top layer.

Place the filled bundt pan, open-side-up, in the casserole dish with the water. Transfer to the middle rack of the oven and bake for 50 to 60 minutes or until the top of the bread pudding is deep golden-brown, it feels well set but slightly springy and custardy, and a knife inserted into the center comes out clean.

Remove from the oven and transfer the bundt pan to an oven-safe cooling rack. Let the cake cool for at least 15 minutes. Then, wearing oven mitts, grasp the bundt pan and gently shake it back and forth to loosen the cake from the walls of the pan. Place a cake platter or large dinner plate, face-side-down, over the bundt pan and flip to invert the cake. Carefully lift the bundt pan off of the bread pudding cake, and allow it to cool for another 5 to 10 minutes before serving.

While the bread pudding cake is baking, add the coconut milk, Hemp Hearts, maple syrup, coconut oil, lemon juice, arrowroot, and sea salt to a high-speed blender. Blend on high for 3 minutes or until completely smooth, stopping to scrape down the sides if needed. Add the scraped vanilla bean seeds or vanilla, and blend for another 10 seconds to disperse the seeds throughout the sauce.

Pour the mixture into a medium saucepan and heat over medium-low for 5 minutes or until the sauce thickens enough to coat the back of a spoon, whisking constantly. Do not overheat. Serve warm. For leftovers: transfer the sauce to an airtight jar and refrigerate. If the sauce is to thick after refrigerating, reheat over low heat and whisk in more coconut milk, 1 tablespoon at a time, as needed to thin.

Slice and plate the bundt cake. Generously drizzle each piece with Vanilla-Hemp Creme Anglaise and top with fresh berries and mint (if using). Serve warm.