Ingredients
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3
-
2
-
2
-
1
-
-
-
5
-
1
-
6
-
1
-
2
-
-
-
-
Directions
Savoury Bread Pudding With Fiddleheads & Mushrooms, Posted in response to a request from Food & Drink magazine with some modifications by me! Standing time has not been included , We always have company on Boxing day and this year I prepared prime rib I served this pudding as the main side dish Everyone raved about it and wanted the recipe Because it is hard to get fiddle heads this time of year used one package of frozen and a package (10oz ) of frozen chopped spinach A FABULOUS DISH !!!
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Steps
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1
Done
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Spray an 8 Inch Baking Dish With Pam. |
|
2
Done
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Rub Brown Papery Scales Off Fiddleheads, Rinse Several Times Under Cold Water, Drain Well & Trim Off Ends. |
|
3
Done
|
Melt Butter Over Medium High Heat in a Large Skillet; Add Mushrooms, Fiddleheads & Onions and Saute About 8 Minutes. |
|
4
Done
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Allow Mixture to Cool; Season to Taste With Salt & Pepper. |
|
5
Done
|
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
Done
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Place Half the Bread/Egg Mixture in the Baking Dish; Sprinkle With Half Each of the Veggies, Cheese & Herbs. |
|
7
Done
|
Top With Remaining Bread/Egg Mixture; Sprinkle With Remaining Veggies, Cheese & Herbs. |
|
8
Done
|
Cover & Refrigerate Overnight or at Least 2 Hours. |
|
9
Done
|
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
Done
|
Serve Hot or Warm. |
