3 bacon rashers, rind removed, chopped
1 medium brown onion, finely chopped
1/2 500g loaf sourdough vienna bread
1/3 cup char-grilled capsicum, coarsely chopped
1/4 cup coarsely chopped flat-leaf parsley
3/4 cup grated cheddar cheese
4 eggs, at room temperature
2 cups milk
Preheat oven to 180°C/350ºF. Grease and line a 22cm (base measurement) square cake pan or 2-litre (8-cup) ovenproof dish with baking paper.
Heat a medium frying pan over moderate heat. Add bacon and onion. Cook, stirring, 5 minutes, or until onion is soft and bacon is lightly browned.
Trim off bread crust at ends and base. Cut bread into 3cm cubes. Arrange half the bread over base of prepared pan. Top with half each of the bacon mixture, capsicum, parsley and cheese. Repeat layers.
Whisk eggs and milk in a large jug. Season with salt and pepper. Pour over bread mixture in pan. Press bread down lightly. Stand 5 minutes.
Bake 30 minutes, or until golden and set at centre. Remove from oven. Stand pudding in pan 5 minutes before cutting. Serve.
bacon recipe source: Food To Love (@foodtoloveau), via The Australian Women's Weekly