Savoury Bread Pudding with 

Fiddleheads 

& Mushrooms

Recipe Source: www.food.com

• 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)

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.