Scarborough Fair - Savoury Bacon, Onion And Herb Bread Pudding

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.