Scarborough Fair - Savoury Bacon, Onion and Herb Bread Pudding
- Reviews 13
Ready In: 1 hr 50 mins
Serves: 4-6
Ingredients
- 400 g whole meal bread, crusts removed
- 300 ml hot vegetable stock or 300 ml ham stock
- 4 large onions, peeled and finely chopped
- 200 g smoked lardons or 200 g smoked bacon, cut into small pieces
- 1 tablespoon chopped fresh parsley
- 1⁄4 teaspoon chopped fresh sage
- 1⁄4 teaspoon chopped fresh rosemary
- 1⁄2 teaspoon chopped fresh thyme
- 3 large eggs, beaten
- 3 ounces shredded vegetable suet or 3 ounces melted butter
- salt
- black pepper
Directions
- Pre-heat oven to 190C/375F/gas mark 5.
- Grease a large baking dish or tray about 12" by 8" in size.
- Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
- 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.
- Add the bacon and onion mixture to the soaked bread and mix well.
- Add the rest of the ingredients - continue to mix them together thoroughly.
- 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.
- Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
- Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
- Also great for picnics, brunch or breakfast.
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