Name: Savoury Bread Pudding With Fiddleheads & Mushrooms
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 3 cups fiddleheads; 2 tablespoons butter; 2 cups sliced mushrooms; 1 medium onion, chopped; salt; fresh ground pepper; 5 eggs; 1 cup milk; 6 ounces crusty baguette, day old, cut in 1/2 inch rounds or 6 ounces other crusty bread, cubed; 1 cup Fontina cheese, shredded (or Oka); 2 tablespoons fresh herbs (tarragon, basil, chives, chervil)

1

Recipe by CountryLady

2

People talking

Join In Now Join the conversation!

Savoury Bread Pudding With Fiddleheads & Mushrooms created by CountryLady

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

Ready In:: 1hr 15mins
Serves:
Units:

2

People talking

Join In Now Join the conversation!

ingredients

3 cups fiddleheads
2 tablespoons butter
2 cups sliced mushrooms
1 medium onion, chopped
salt
fresh ground pepper
5 eggs
1 cup milk
6 ounces crusty baguette, day old, cut in 1/2 inch rounds or 6 ounces other crusty bread, cubed
1 cup Fontina cheese, shredded (or Oka)
2 tablespoons fresh herbs (tarragon, basil, chives, chervil)

directions

Spray an 8 inch baking dish with Pam.
Rub brown papery scales off fiddleheads, rinse several times under cold water, drain well & trim off ends.
Melt butter over medium high heat in a large skillet; add mushrooms, fiddleheads & onions and saute about 8 minutes.
Allow mixture to cool; season to taste with salt & pepper.
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.
Place half the bread/egg mixture in the baking dish; sprinkle with half each of the veggies, cheese & herbs.
Top with remaining bread/egg mixture; sprinkle with remaining veggies, cheese & herbs.
Cover & refrigerate overnight or at least 2 hours.
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.
Serve hot or warm.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@CountryLady

Contributor

@CountryLady

Contributor

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

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Woofer

12/30/2008

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 !!!

Reply
photo by CountryLady

5/26/2005

Reply
photo by CountryLady

5/26/2005

Reply
creation by CountryLady

5/17/2005

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