Post image for Savory Breakfast Bread Pudding with Fiddlehead Ferns, Sausage, Caramelized Leeks and Red Spring Onions, & Gruyere

Savory Breakfast Bread Pudding with Fiddlehead Ferns, Sausage, Caramelized Leeks and Red Spring Onions, & Gruyere

by Laura on May 23, 2011

One pan, some pork sausage browned, caramelized leeks and red spring onion tossed in behind to caramelize, then in go fiddlehead ferns to sauté with some garlic.  All of this is tossed into a buttered baking dish over a cubed loaf of crusty country bread.  It’s topped with grated Gruyere, and eggs and cream are poured over top.  Then you’re just half an hour from crusty, custardy, savory goodness.  Ever since our good friend Apur introduced us to the idea, we’ve been hooked.  I suspect you will be, too.  Substitute asparagus if you don’t find fiddleheads.

a basket of fiddleheads


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{ 10 comments… read them below or add one }

1 Noya - gluttonandstudent May 23, 2011 at 5:09 pm

This looks incredible. I usually only hear about sweeter breakfast pudding, but this looks really delicious. I’ve never heard of fiddleheads… interesting.

2 Lizzi May 23, 2011 at 6:58 pm

This looks just perfect. I could definitely see myself eating (way too much of) this for every meal, and being very, very happy.

3 Laura May 23, 2011 at 7:32 pm

Thanks, Lizzi. How is autumn in Australia?

4 Laura May 23, 2011 at 7:35 pm

They grow wild here in the spring. They can be rather bitter if they’re not cut when they are quite young, but at their best they have a flavor profile not unlike asparagus. Left to grow they will unfurl into ferns. Delicious.

5 Kris Jacobson May 24, 2011 at 11:44 am

wow. does that look good.

6 Laura May 24, 2011 at 12:18 pm

Thanks, Kris!

7 Jaclyn August 23, 2011 at 11:33 pm

This looks delicious. I am just wondering how much gruyere would you recommend? I am going to make this for brunch on Sunday!

8 Sandra December 12, 2011 at 5:13 pm

Laura, is it ok to use all whole milk instead of the cream for this without jeopardizing the flavor?

9 Laura December 12, 2011 at 6:17 pm

Sandra, I should think so, though it will be less rich. I might reduce the milk just a bit, as it will be thinner than the cream, too.

10 Harry Morse February 11, 2012 at 10:25 am

I’ll try it tonight
thanks Harry

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