Savoury Bread Pudding With Fiddleheads & Mushrooms - cooking recipe

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)

Preparation

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.