Simon Rimmer served up tasty eggy bread with apples, cream and hazelnuts on Sunday Brunch.

The ingredients are: 2 eggs and 2 yolks, 175ml milk, 70ml dark rum, Tsp cinnamon, 125g sugar, 4 x 25mm thick slices brioche, 400ml cider, 200g sugar, 150g butter, Tsp cider vinegar, 2 pink lady apples, peeled and cut into wedges, 150g mascarpone, Tsp vanilla paste, 75ml cream and Chopped toasted hazelnuts.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.