Savoury Bread Pudding With Fiddleheads & Mushrooms

• 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.

fiddleheads, butter, mushrooms, onion, salt, fresh ground pepper, eggs, milk, crusty baguette, fontina cheese, fresh herbs

Taken from www.food.com/recipe/savoury-bread-pudding-with-fiddleheads-mushrooms-122583 (may not work)