SCARBOROUGH FAIR - SAVOURY BACON, ONION AND HERB BREAD PUDDING
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!
Provided by French Tart
Categories Lunch/Snacks
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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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