• 5 hot crossed buns cut in half
• ¼ cup Jam
• ¼ cup Nutella
• 1 cup fresh raspberries
• 6 eggs
• 1 cup milk Almond or Hemp
• 2 tablespoons olive oil
• ½ cup cream Vegan – Coconut cream

• ⅓ cup honey or sugar

• Preheat oven to 160C. Lightly grease an (2L) ovenproof dish (I like to use a cake tin)
• Spread the bottom cut side of each bun half evenly with Nutella, then spread with jam.
• Arrange in the prepared pan, alternating the bases, jam-side up with the tops, cross-side up. Sprinkle with raspberries and white chocolate.

• Whisk the egg, milk, cream, olive oil and sugar in a large bowl, then strain through a fine sieve into a jug. Pour the custard mixture evenly over the buns. Set aside for 15 mins to soak.

• Place the dish in a large roasting pan, pour boiling water into the pan to cover halfway up the side of the dish.
  Bake for 35-40 minutes until the custard has set.

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