Savoury Herb and Bacon Bread Pudding
Experience the flavors of Scarborough with this decadent Savoury Herb and Bacon Bread Pudding. Blending the classic elements of a traditional English bread pudding, this recipe is elevated with the smoky richness of bacon and the fragrant notes of fresh herbs—parsley, sage, rosemary, and thyme. Originally intended as a starter to temper one's appetite before the main course, this versatile dish is perfect for brunch, lunch, or as a unique side dish. Pair it with a robust onion gravy for a satisfying meal, or enjoy it cold as a picnic staple. This delightful blend of textures and flavors exemplifies traditional British cuisine with a modern twist.
N/A
Servings
520
Calories
12
Ingredients
Ingredients
wholemeal bread
400g (crusts removed, torn into pieces)
vegetable stock or ham stock
300ml (hot)
onions
4 large (peeled and finely chopped)
smoked lardons or smoked bacon
200g (cut into small pieces)
fresh parsley
1 tablespoon (chopped)
fresh sage
1/4 teaspoon (chopped)
fresh rosemary
1/4 teaspoon (chopped)
fresh thyme
1/2 teaspoon (chopped)
eggs
3 large (beaten)
vegetable suet or melted butter
3 ounces (shredded (if suet))
salt
to taste (none)
black pepper
to taste (freshly ground)
Instructions
1
Preheat your oven to 190°C (375°F) or gas mark 5.
2
Lightly grease a baking dish approximately 12" x 8".
3
Tear the wholemeal bread into small pieces and soak in the hot stock for about 1 hour until it's fully absorbed.
4
In a pan, cook the smoked bacon pieces over medium-high heat until the fat renders. Add the finely chopped onions and continue to cook, stirring frequently, for 15-20 minutes or until the onions are soft and the bacon is crisp.
5
Combine the bacon-onion mixture with the soaked bread, stirring thoroughly to distribute the ingredients evenly.
6
Incorporate the parsley, sage, rosemary, thyme, beaten eggs, melted butter (or shredded suet), salt, and black pepper into the bread mixture, ensuring everything is well mixed.
7
Transfer the bread pudding mixture into the prepared baking dish, smoothing the top with a spoon.
8
Bake in the preheated oven for 40-50 minutes, or until it's golden brown and firm to the touch.
9
Remove from the oven and let it rest for 5 minutes before slicing into squares.
10
Serve warm with onion gravy, or enjoy cold as a picnic treat.
Nutrition Information
58g
Carbs
19.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savoury Herb and Bacon Bread Pudding?
It is a decadent dish blending traditional English bread pudding elements with smoky bacon and fresh herbs like parsley, sage, rosemary, and thyme.
What are the key herbs used in this recipe?
The recipe uses a fragrant combination of fresh parsley, sage, rosemary, and thyme.
How long should the bread soak in the stock?
The torn wholemeal bread should be soaked in hot stock for approximately 1 hour until the liquid is fully absorbed.
What is the recommended oven temperature?
Preheat your oven to 190°C (375°F) or gas mark 5.
What type of bread is best for this recipe?
The recipe calls for 400g of wholemeal bread with the crusts removed.
Can I use different types of stock?
Yes, you can use either vegetable stock or ham stock depending on your preference.
How many onions are required?
The recipe requires 4 large onions, which should be peeled and finely chopped.
How much bacon is used in this recipe?
You will need 200g of smoked lardons or smoked bacon cut into small pieces.
Should I remove the crusts from the bread?
Yes, the recipe specifies that the crusts should be removed before tearing the bread into pieces.
How should the onions and bacon be cooked?
Cook the bacon until the fat renders, then add onions and cook for 15-20 minutes until the onions are soft and the bacon is crisp.
What size baking dish is needed?
A baking dish approximately 12 inches by 8 inches is recommended for this recipe.
Can I substitute suet with butter?
Yes, you can use either 3 ounces of shredded vegetable suet or 3 ounces of melted butter.
How many eggs are needed for the bread mixture?
The recipe requires 3 large beaten eggs to bind the mixture.
What is the baking time for the pudding?
Bake the bread pudding in the preheated oven for 40 to 50 minutes.
How do I know when the bread pudding is ready?
The pudding is done when it is golden brown and feels firm to the touch.
Should the dish rest after being taken out of the oven?
Yes, let it rest for about 5 minutes before slicing it into squares.
What is a good sauce to serve with this dish?
It is delicious when served warm with a robust onion gravy.
Can this bread pudding be served cold?
Yes, it can be enjoyed cold and makes for an excellent picnic treat.
What is the calorie count for this dish?
The recipe provides approximately 520 calories per serving.
How much protein is in a serving of this bread pudding?
Each serving contains 19.2g of protein.
What is the carbohydrate content per serving?
There are 58g of carbohydrates per serving in this recipe.
What is the regional inspiration for this dish?
The flavors are inspired by traditional British cuisine from Scarborough.
Can this be served as a side dish?
Yes, it is a versatile dish that can be served as a starter, a side dish, or a main component of brunch or lunch.
How should I prepare the fresh herbs?
The fresh parsley, sage, rosemary, and thyme should all be finely chopped before being added.
Should the stock be hot when soaking the bread?
Yes, the instructions specify using hot stock to ensure it is fully absorbed by the bread pieces.
What is the final texture of the bread pudding?
It features a delightful blend of textures, being firm yet moist and savory.
Are smoked lardons suitable for this recipe?
Yes, 200g of smoked lardons are a perfect option for the bacon component of the dish.
How do I ensure the bacon and onions are distributed?
Stir the bacon-onion mixture thoroughly into the soaked bread to ensure even distribution before baking.
How should the pudding be sliced for serving?
Once rested, the bread pudding should be sliced into squares.
Is this considered a modern or traditional recipe?
It is a traditional British recipe that incorporates a modern twist through its savory ingredients and rich herb profile.