Savoury Bread Pudding With Fiddleheads & Mushrooms
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
- 3 cups fiddleheads
- 2 tablespoons butter
- 2 cups sliced mushrooms
- 1 medium onion, chopped
- 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)
- 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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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