Simon Rimmer served up a delicious strawberry, cream bread and butter pudding dessert on Sunday Brunch.

The ingredients are: Loaf of brioche, cut into thick slices, 75g butter, 6 egg yolks, 2 whole eggs, 150g sugar, 250ml full fat milk, 250ml double cream, 2 vanilla pod, 25g each golden raisins, 150g sliced strawberries and 175g demarera sugar for layers.

Serve with crème friache and more strawberries.