Scarborough Fair - Savoury Bacon, Onion and Herb Bread Pudding

Total Time
1hr 50mins
Prep
1 hr
Cook
50 mins

I named this dish after my home town, Scarborough, in the North of England - and yes, they really do have a "Scarborough Fayre" every year! And, this recipe does contain "parsley, sage, rosemary and thyme"! This is a very old recipe for savoury bread pudding - often served before the meal, just as Yorkshire Pudding used to be, to take the edge of your appetite & stop you eating too much meat! I added the bacon, but normally it is just made with pounded stale bread mixed with herbs, chives or onions, eggs and any dripping that was available. A delicious savoury dish - serve it with lashings of onion gravy as a light supper, brunch or lunch dish, or as an appetiser, also with gravy. This makes a wonderful accompaniment to roast pork and roast chicken. I have also been known to eat slices of this cold & it's ideal for picnics. Don't throw your crusts away, but process them in a food mixer and freeze them in zip-lock bags.....voila, ready made bread crumbs!

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Ingredients

Nutrition

Directions

  1. Pre-heat oven to 190C/375F/gas mark 5.
  2. Grease a large baking dish or tray about 12" by 8" in size.
  3. Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
  4. Meanwhile, cook the bacon over a medium to high heat; as soon as the fat starts to run, add the chopped onions. Stirring the bacon and onions constantly, cook them together for about 15-20 minutes, or until the onions are soft and the bacon is crisp.
  5. Add the bacon and onion mixture to the soaked bread and mix well.
  6. Add the rest of the ingredients - continue to mix them together thoroughly.
  7. Pour the bread pudding into the greased dish or tray, level the mixture out with a spoon and bake for 40 to 50 minutes until well risen, firm to the touch and golden brown.
  8. Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
  9. Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
  10. Also great for picnics, brunch or breakfast.