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. ---------------------------------------------------------------------------
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