Savoury Bread Pudding With Fiddleheads & Mushrooms |
|
 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
with some modifications by me. Standing time has not been included. 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) |
Directions:
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.
|
|