Savoury Bread Pudding With Fiddleheads & Mushrooms

Recipe by CountryLady
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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.
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