Ingredients

Butter or nonstick spray 3 cups (750 mL) fiddleheads 2 tbsp (25 mL) butter 2 cups (500 mL) sliced mushrooms Salt and freshly ground pepper 5 eggs 1 cup (250 mL) milk day-old crusty baguette, cut in -inch-thick (1-cm) rounds (about 6 oz/175 g) 1 cup (250 mL) shredded Oka or fontina cheese 2 tbsp (25 mL) chopped fresh herbs (tarragon, basil, chives, chervil)

Description

Perfect For Brunch Or Lunch Or A Side Dish For Dinner, The Fresh Spring Flavour Of Fiddleheads, Mushrooms And Herbs Are Enveloped In A Delicate Custard. A Crusty Baguette Will Give A Nice Texture To The Pudding. Look For The Artisan-style Baguettes Rather

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