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Savory Mushroom and Gruyere Bread Pudding

Savory Mushroom and Gruyere Bread Pudding | Kita Roberts PassTheSushi.com
The other day a video started to fly around the internet of Martha Stewart rather harhsly talking about ‘bloggers. Before I go any further, I should mention that I’ve never been a fan of Martha’s. I know that shes an amazing business woman and that is awesome, but other than that, I’ve just never really found her warm or comforting and often thought her tone was belittling. Let’s just say this video does nothing to help my shining opinion of the woman. I should really do some quick internet research (hello, 2 seconds on Google) and see more about the video and perhaps watch the longer clip – just in case her expressed opinion is somehow being manipulated. (Doubtful).

So yeah, Mrs King of Homemaking Hill goes on to talk of bloggers in a disgusted tone saying they are not experts or classically trained. We don’t test our recipes, we lick spoons, and have Boogie Fever.  Exact quote, I swear. Here’s the thing. Most of us aren’t experts, but I don’t recall ever proclaiming to be either. But really, neither was your mom (and given her background in history and learning to cook from her mom, neither was Martha), and that doesn’t mean she didn’t have magical powers to kiss a wound better or make killer chicken soup when you had a fever. And not being classically trained made her – and us, the ‘bloggers‘ – no less worthy of cooking a great meal.

I’m not writing this because it’s an easy topic right now, but rather because for I stewed over it for a day. I realized if I ever became rich enough to be in the same room as her, I’d tell her to go shove it (ever classy, right?). I don’t like hearing anyone speak about people in a demeaning tone, but to degrade a rather broad spectrum of rather talented people who share their recipes, time, photography, (and trust me, if this tasted like poo, I wouldn’t post it) tested recipes, and personalities with you. I never plan on taking over the fluffy pillow empire, don’t care to make tablescapes, and truly only do this as a hobby. But don’t lump me in to some group of people who you don’t understand, or respect, and seem to loathe – given that these dirty little bloggers work for your PR network, promote your books, test your recipes and at the end of the day put money in your deep deep pockets, there Mrs. Martha. Tenacious businesswoman she may be, she really seems to have miss tact lessons during etiquette lessons.

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On that note – it doesn’t take classical training or a degree is astrophysics to make a damn good chicken dinner. This roasted chicken and gravy recipe is hanging out over at the meater side, Girl Carnivore and this savory bread pudding is a neat take on ‘stuffing’ to serve if you are looking to throw some new recipes on the table this holiday season.

Savory Mushroom and Gruyere Bread Pudding | Kita Roberts PassTheSushi.com

Savory Mushroom and Gruyere Bread Pudding | Kita Roberts PassTheSushi.com

Savory Mushroom and Gruyere Bread Pudding

Ingredients

  • 2 tbs olive oil
  • 4 leeks, white and light green part only, rinsed and sliced
  • 10 oz cremini mushrooms, cleaned and sliced
  • salt and pepper
  • 3 large eggs
  • 2 cups half and half
  • 1 half loaf of hearty country bread, sliced into 1? cubes (about 5 cups)
  • 4 oz Gruyere cheese, shredded
  • 2 tbs fresh chives, or whatever other savory herb you have on hand

Instructions

  1. Preheat oven to 350 degrees F. Spray a 2 quart baking dish with non-stick cooking spray.
  2. In a large skillet over medium heat, heat the oil until shining. Add the leeks and cook 3 to 4 minutes, until softened. Add the mushrooms, season with salt and pepper, and cook 4 minutes longer. Remove from heat and let cool for 5 minutes.
  3. Meanwhile, whisk the eggs in a large bowl. Add the half and half and the cheese, stir to combine. ‘
  4. Toss the bread and veggies together. Carefully combine the bread with the half and half mixture to coat everything. Pour into the prepared baking dish. Cover with aluminum foil and bake for 30 minutes, until center is just set. Remove foil and bake 25-30 minutes longer until the top is nice and browned. Sprinkle with fresh herbs.

Savory Mushroom and Gruyere Bread Pudding | Kita Roberts PassTheSushi.com

 

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Life happens October 2013

Jenna

Monday 14th of October 2019

I am shocked this has no reviews. Every Fall this is my GO-TO recipe for gatherings or lazy Sundays. The cheese is PERFECT and leeks are so much better than onions. I love this recipe and had to comment. 5 stars.

Kita

Monday 14th of October 2019

Seeing this come through my inbox made my day! It means a ton to me to see people circling back around year after year - and that you took the time to rate it! <3 that is amazing!

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Sunday 28th of April 2019

[…] think this Savory Mushroom and Gruyere Bread Pudding would make my next Thanksgiving table complete. Oh gruyere, I’ll eat ANYTHING with […]

Siobhan Troyer

Tuesday 15th of September 2015

Greetings from Canada! This looks like a great recipe, will try it at my earliest opportunity. May I take a moment in defence of Martha? You mention being put off by her persona early on, & I wonder if that hasn't coloured your opinions ever since? Yes, she's a brilliant business woman in several fields - print media, publishing (books), T.V. production, product development & marketing, etc. - but her accomplishments go beyond business acumen. She's an enormously knowledgeable & skilled cook ... Would you accept Craig Claibourne's phrase, "gifted amateur?" When I watch her doing tasks requiring good hand-eye control, such as decorating delicate baked products, I'm absolutely amazed @ her skill. I was an O.R. Nurse for some years, &'her hand-eye skills easily rival those of eye surgeons, who require just such talents. She shows the same skill in doing sewing & craft projects. Her knowledge of indoor &!outdoor gardening is similarly amazing, & she's skilled & confident in horticultural tasks. She's actively showcased & promoted a great variety of American artisans, from potters to weavers. Her guests have varied from celebrity chefs to pretty ordinary folks, & she's a patient & encouraging teacher with the latter. I'm always struck by the great pleasure she takes in creating a great meal or showing us a beautiful garden, or just a single wonderful flower. I very much feel she's a woman who takes great joy in simple things, despite her wealth & possessions. Her deep affection for her family & friends is obvious, as is her respect for her peers. One hears that she was a narcissistic &!entitled woman in her dealings with others, but this has changed a great deal, particularly after her jail experience. During that time she took fellow prisoners out foraging for wild herbs, etc., cheerfully took on any & all cleaning tasks, including floors & bathrooms, & worked in the kitchens, helping improve the menus. With respect to her blog, it sounds as though she ran with an idea & got carried away? Is it possible you've done exactly the same thing in your blog, with your harsh criticism of Martha?

Nutmeg Nanny

Saturday 26th of October 2013

Your photos are lovely :) this bread pudding just sounds dreamy!!

Jennie @themessybakerblog

Tuesday 22nd of October 2013

Oh, Martha. For such a smart woman, you aren't so smart. I hever cared for Martha. She looks so stern all the time, like she's constipated. I'm no professional, but this bread pudding looks dang good. Pinned!

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