Savoury Bread Pudding With Fiddleheads & Mushrooms

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.