Savoury Bread Pudding With Fiddleheads & Mushrooms

Name: Savoury Bread Pudding With Fiddleheads & Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups fiddleheads, 2 tablespoons butter, 2 cups sliced mushrooms, 1 medium onion, chopped, and more.

Yes, Savoury Bread Pudding With Fiddleheads & Mushrooms falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!