A delightful savory bread pudding infused with fresh herbs, crispy bacon, and caramelized onions, perfect for brunch or a light supper.
Preheat your oven to 190°C (375°F).
Preheating ensures even cooking and a perfect texture.
Grease a baking dish with butter to prevent sticking.
Use a brush or your fingers to evenly coat the dish.
Tear the bread into small pieces and place them in a mixing bowl.
Day-old bread works best as it absorbs the liquid without becoming mushy.
Pour the hot vegetable stock over the bread and let it soak for 30 minutes.
Stir occasionally to ensure all pieces are evenly soaked.
In a frying pan, cook the bacon over medium heat until crispy.
Cooking the bacon slowly renders the fat and enhances the flavor.
Add the chopped onions to the bacon and cook until the onions are soft and caramelized.
Stir frequently to prevent burning and ensure even cooking.
Combine the soaked bread with the bacon and onion mixture in the mixing bowl.
Mix gently to maintain some texture in the bread.
Add the eggs, chopped herbs, salt, and pepper to the mixture and mix thoroughly.
Ensure the eggs are evenly distributed for a cohesive pudding.
Transfer the mixture to the greased baking dish and level the surface.
Press down lightly to compact the mixture for even baking.
Bake in the preheated oven for 40-50 minutes until golden brown and set.
Check doneness by inserting a knife in the center; it should come out clean.
Let the pudding rest for 5 minutes before serving.
Resting allows the flavors to meld and makes slicing easier.
Serve warm with a side of gravy or a fresh salad.
Garnish with extra herbs for a fresh and appealing presentation.
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