Scarborough Fair - Savoury Bacon, Onion And Herb Bread Pudding

• 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

1. Pre-heat oven to 190C/375F/gas mark 5.
2. Grease a large baking dish or tray about 12" by 8" in size.
3. Tear the bread into small pieces and pour the hot stock over the bread - mix well and allow to soak for about 1 hour.
4. 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.
5. Add the bacon and onion mixture to the soaked bread and mix well.
6. Add the rest of the ingredients - continue to mix them together thoroughly.
7. 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.
8. Take out of the oven and allow to "rest" for 5 minutes before cutting into squares.
9. Serves 4 people as a light supper or lunch dish with gravy and 6 people as an appetiser, also with gravy if you wish.
10. Also great for picnics, brunch or breakfast.

meal bread, ham stock, onions, lardons, parsley, fresh sage, rosemary, thyme, eggs, vegetable suet, salt, black pepper

Taken from www.food.com/recipe/scarborough-fair-savoury-bacon-onion-and-herb-bread-pudding-217042 (may not work)