Scarborough Fair Savoury Bacon Onion and Herb Bread Pudding
Transform your dinner table into a rustic culinary retreat with this *Scarborough Fair Savoury Bacon Onion and Herb Bread Pudding*. Bursting with the aromatic quartet of parsley, sage, rosemary, and thyme, this comforting dish marries crispy, smoky bacon and caramelized onions with tender cubes of soaked artisan bread. Layered with creamy Gruyère cheese and an indulgent custard blend of eggs, milk, and heavy cream, this golden-baked bread pudding is the ultimate savoury sensation. Perfect as a standout side dish or the hearty star of your meal, it’s easy to prepare and irresistibly flavorful. Whether for a family dinner or a special gathering, this decadent recipe is sure to impress with every bite.
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Recipe Information
Ingredients
- 8 cups stale artisan bread
- 6 slices bacon
- 2 tablespoons butter
- 1 large onion
- 3 cloves garlic
- 2 tablespoons parsley (fresh, chopped)
- 2 teaspoons sage (fresh, chopped)
- 1 teaspoon rosemary (fresh, chopped)
- 1 teaspoon thyme (fresh, chopped)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup Gruyère cheese (shredded)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cut the stale bread into 1-inch cubes and place them in a large mixing bowl.
In a large skillet, cook the bacon slices over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate to cool, then crumble into small pieces.
Drain most of the bacon grease from the skillet, leaving about 1 tablespoon. Add butter to the skillet and melt over medium heat.
Thinly slice the onion and mince the garlic. Add both to the skillet and sauté until the onion is golden brown and caramelized, about 8-10 minutes. Remove the skillet from heat.
Add the bacon, caramelized onion, garlic, parsley, sage, rosemary, and thyme to the bowl of bread cubes. Toss to combine.
In a separate bowl, whisk together the eggs, milk, cream, salt, and black pepper until smooth. Pour this mixture over the bread cube mixture and gently toss until the bread is evenly soaked.
Fold in the shredded Gruyère cheese, reserving a small handful to sprinkle on top.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the reserved Gruyère cheese over the top.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set in the middle.
Allow the bread pudding to cool for 5-10 minutes before serving. Enjoy warm as a savoury main dish or a hearty side.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 2271 mg | 99% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.7 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 382 mg | 29% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
