Savoury Bread Pudding with Fiddleheads Mushrooms
Transform your mealtime into a cozy, gourmet experience with this Savoury Bread Pudding with Fiddleheads and Mushrooms. Perfectly toasted cubes of day-old sourdough or baguette create a hearty base, soaked in a rich custard blend of eggs, milk, and heavy cream, with a touch of nutmeg for warmth. Fresh fiddleheads, earthy mushrooms, and a medley of sautéed onions and garlic add layers of seasonal flavor, while Parmesan cheese lends a salty, nutty finish. This stunning dish is baked to golden perfection, offering a luscious combination of creamy and crisp textures in every bite. Ideal as a main course for brunch or a comforting vegetarian dinner, this recipe is a creative way to showcase fiddleheads and elevate simple ingredients into something truly special.
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Recipe Information
Ingredients
- 8 cups Day-old bread (preferably crusty, such as sourdough or baguette)
- 2 cups Fiddleheads
- 2 cups Mushrooms (such as cremini or shiitake), sliced
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 6 large Eggs
- 2 cups Milk
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Cut the bread into 1-inch cubes and spread them out on a baking sheet. Toast in the oven for about 8-10 minutes, or until slightly crisp. Set aside.
Prepare the fiddleheads by washing them thoroughly and trimming any brown ends. Blanch them in boiling water for 3-5 minutes, then immediately transfer them to an ice water bath to stop the cooking. Drain and set aside.
In a large skillet, heat the butter and olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes until softened.
Add the garlic and sliced mushrooms to the skillet. Sauté for another 5 minutes until the mushrooms are tender and browned. Stir in the blanched fiddleheads and cook for another 2 minutes. Season the mixture with a pinch of salt and pepper, then set aside.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, Parmesan cheese, chopped parsley, salt, black pepper, and nutmeg.
In the greased baking dish, layer the toasted bread cubes evenly. Top with the sautéed fiddlehead and mushroom mixture.
Pour the egg custard mixture over the bread and vegetables, pressing down gently with a spatula to ensure the bread is fully soaked.
Let the dish sit for 10-15 minutes to allow the bread to absorb the liquid.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set in the center.
Allow the bread pudding to cool for 5 minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 12.5 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 367 mg | 28% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 932 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
