11 Reviews of Scarborough Fair - Savoury Bacon, Onion and Herb Bread Pudding

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!

From: BarbryT

On Apr 1, 2007

Who needs gravy?!? Certainly not I. This pudding is simply superb. I had it with a quarter of roast chicken but ate three pieces of the pudding and barely nibbled at the chicken. I was reaching for a fourth piece when I came to my senses. Moist, smokey, crispy around the edges, just delicious. I recommend it wholeheartedly. (I used a 9-grain bread which worked perfectly.)

From: Mama Cee Jay

On May 30, 2007

I prepared this today for a brunch meeting and everyone loved it! It is similar to what we would call stuffing or dressing to be served with roasted chicken or turkey here in PA, USA. I added extra broth and less butter. Thanks for another great recipe, Ms. French Tart!

From: gypsygal

On Nov 6, 2007

I'll be following your recipe shortly for American Thanksgiving. It will be great with our turkey too. I can't wait to see the reaction of my DDs (2) when I tell them (after they have eaten dinner) that it wasn't "Mom's Stuffing they ate but "Scarborough Fayre-Savoury Bacon, Onion & Herb Pudding". You see, I've been doing my stuffing (pudding)just as my Dad and you do. Same measurements and all. I save bacon drippings but if I don't have any on hand I fry up some bacon put it in the batch too. I have also, now and then added 1 med. size apple, chopped fine if I have one that's starting to look sad. Beside the usual times and ways we love to eat it, one of our favorites is on a sandwich, with or without a slice of meat and a dash of mayo or mustard. Thank you for writing down a great recipe and giving us a bit of history too. I'll let you know what my daughters say. I know it will only be praise.

From: Elisa72

On Oct 14, 2008

Outstanding! I particularly love the way it gets crispy on all sides but is still moist in the middle! I was afraid it was too dry and was tempted to add more stock, but resisted - and it was perfect!

From: Caroline Cooks

On Jun 11, 2008

WOW! This is terrific! I used it as an entree, so I increased the bacon by another half. Didn't cut off the crusts, since I used a 9 grain sandwich bun, reducing the servings to two. And used veggie stock. Nice and crisp top with a softer inside---just right! Bet it would be yummy with some chopped Roma tomatoes added. Made for June Pot Luck event in Cooking Photos.

From: twissis

On Jul 17, 2008

Yum ~ This is good stuff, FT! It perfectly complimented Chicken Breast With Mustard and Sesame Sauce by loof that I made for the Pet Parade event & I used the onion-infused stock from her recipe in this one. I also added a bit of garlic (as I usually do). You know me & how I look at ways to expand recipes I esp like. My only thot was that some fresh, chopped & lightly sauteed mushrooms might make a very nice add here, so next time I will try that. Ths for sharing your recipe w/us & I must tell you I spied DH eating it cold about an hr after dinner.

From: MsSally

On Jan 14, 2008

This was so great. I made my own multigrain bread. I used chicken stock and egg beaters. So yummy DH (who is picky about stuffing of any sort) said this is really good. I served it with herb roasted chicken, green beans and of course gravy. I will definately make this again.

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