Scarborough Fair - Savoury Bacon, Onion And Herb Bread Pudding - cooking recipe

Ingredients

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

Preparation

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.