Scarborough Fair - Savoury Bacon, Onion and Herb Bread Pudding

From: mon_loves

On May 3, 2009

Really yummy! I won't be using as much butter next time and I think 2 eggs and 1 egg white would work well as well

From: Nebraska Dude

On Oct 15, 2008

From: Zurie

On Jan 5, 2008

It's a cold, rainy night, and this recipe has long looked to me like real comfort food. Tonight at last it was made, to go with a lemon-herb roast chicken, brussels sprouts, and a mixed salad. I followed instructions, but had doubts about the bread: our usual brown "government loaf" as we call it. As I followed the recipe, my doubts increased. I thought: "This kite won't fly", as my son puts it when something does not work. I used only 2 large onions, purely because the sweet onion season has passed, I only have strong onions, and after peeling and chopping two, my eyes were burning and I was in tears ...!! And so I carried on, doubtful, having visions of throwing all this out to the birds and never mentioning that I tried the recipe. Well... it baked alongside the chicken (convection ovens are great!) and looked fine when done. Then I found out that DH would not be home for a long while and it had to sit in a warming oven with the rest of the food for ... at least 1 1/2 hours! The rain poured down as we sat down to eat. To my surprise we found that this "bread pudding" was absolutely great!! A wonderful side dish which reminded me so much of my mother's chicken stuffing. VERY comforting and a nice carb change instead of potatoes or rice. I did use quite a lot more fresh herbs than stated: the fresh sage, Italian parsley and origanum just smelled so fantastic as I chopped it! I did not have fresh rosemary, so used more origanum. I also added a little garlic. With this dish, and the chicken, in the oven, the house smelled heavenly and I could almost see the scent wafting out the windows in the grey weather! I think this would be equally good with any "old" or plain white bread. I am afraid, very afraid, of the leftovers, and how much I love leftovers for breakfast ... We are only two in tne house, and I made the entire large recipe ... I'll roll down your driveway one of these days, French Tart!!! NB, LATEST REPORT: DH said to post that the leftovers I heated up last night was almost better than the fresh pudding! He scoffed the lot, as snacks, even long after I went to bed!!! POSTED 5 JAN 2008: Made this for a game in the Photo Forum yet again (maybe 3rd or 4th time!!) It's as great as always. Perfect, perfect comfort food, redolent of childhood winters. One bit of advice: as before I use MUCH more fresh chopped herbs than in the recipe. It is fantastic to actually taste the different herbs in this Medieval-type dish. I probably used considerably more than 1 tablespoon, chopped, of the herbs. We are only two people eating, and there will be leftovers, and that will be my breakfast. (Groannnn .... ) I'll never be thin again ... LOL!

From: Karen Elizabeth

On Apr 3, 2007

This has succeeded Toad-In-The -Hole as our favourite family supper! I made it exactly as directed, resisting the urge to add garlic, out of habit, and tho I was worried that there wasnt enough stock, I put my trust in the chef and she did not let me down! A wonderfully savoury breadpudding, which I served with Roasted Butternut, Broc/cauli/Cheese, and Onion Gravy.......Total comfort food! It was very simple to make and assemble, giving me plenty of time to make the other dishes and bring the whole meal together. It tastes really good eaten cold the next day, this would be great to make and take on a picnic, in fact I think I will do just that on Easter Monday when we are having a family picnic at the Botanical Gardens! Thanks FT!