Savoury Bread Pudding With Fiddleheads & Mushrooms

Total Time
1hr 15mins
Prep
30 mins
Cook
45 mins

Posted in response to a request from Food & Drink magazine ..... with some modifications by me! Standing time has not been included.

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Ingredients

Nutrition

Directions

  1. Spray an 8 inch baking dish with Pam.
  2. Rub brown papery scales off fiddleheads, rinse several times under cold water, drain well & trim off ends.
  3. Melt butter over medium high heat in a large skillet; add mushrooms, fiddleheads & onions and saute about 8 minutes.
  4. Allow mixture to cool; season to taste with salt & pepper.
  5. Whisk eggs, milk, 1/2 tsp salt & 1/2 tsp pepper together in a large bowl; add bread slices & mix well to ensure that all bread is soaked.
  6. Place half the bread/egg mixture in the baking dish; sprinkle with half each of the veggies, cheese & herbs.
  7. Top with remaining bread/egg mixture; sprinkle with remaining veggies, cheese & herbs.
  8. Cover & refrigerate overnight or at least 2 hours.
  9. Uncover pudding & press down again with a spatula; bake in a preheated 350F oven for about 45 minutes or until a knife inserted in the centre comes out clean & top is golden.
  10. Serve hot or warm.
Most Helpful

5 5

We always have company on Boxing day and this year I prepared prime rib. I served this pudding as the main side dish. Everyone raved about it and wanted the recipe. Because it is hard to get fiddle heads this time of year I used one package of frozen and a package (10oz.) of frozen chopped spinach. A FABULOUS DISH !!!