Savoury Bread Pudding With Fiddleheads & Mushrooms

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)

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Recipe by CountryLady

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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READY IN: 1hr 15mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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.

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