Savory Mushroom and Gruyere Bread Pudding | Kita Roberts
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.

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

Savory Mushroom and Gruyere Bread Pudding | Kita Roberts

Savory Mushroom and Gruyere Bread Pudding

4.91 from 21 votes
Print Pin Rate
Author: Kita


  • 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


  • Preheat oven to 350 degrees F. Spray a 2 quart baking dish with non-stick cooking spray.
  • 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.
  • Meanwhile, whisk the eggs in a large bowl. Add the half and half and the cheese, stir to combine. ‘
  • 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.


Real Simple Magazine Oct 2013

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Savory Mushroom and Gruyere Bread Pudding | Kita Roberts



  1. Here here! Doesn’t she realize that a lot of bloggers advertise through her ad network? I’m sure she doesn’t want to lose all that cheap advertising! Oh well, I don’t think you need to be classically trained to make something delicious, like this chicken dinner 🙂

  2. You could not have said it better! Go Kita!

    Love this savory pudding! It is my kind of pudding for sure!

  3. Bravo! I did see this already and made the decision to remove her magazines from the list that I go through. I’ve never liked Martha either, for all the reasons you state, but even more because people who have had to work with her say that she’s just nasty. Now she’s just being public about it.

    Anyhow, I think comfort food is called for as I stew over the video. Pass that bowl please? All of it, not just a serving.

    1. Linda Arnold says:

      5 stars
      It’s the best, I’ve made it several times.
      Absolutely delicious!

  4. this is a great response to that woman. especially the part about not proclaiming to be “experts.” it’s like… we know we’re not experts and THAT’S WHY WE BLOG. i also can’t get over the fact that she actually has a blogger’s circle on her site. i read an article about her having a book coming out soon, so i’m guessing this is all just a publicity stunt to get us to notice her more… she really pulled a miley on that one.

    in another news, i have actually been looking for a savory bread pudding recipe! i have a loaf of rye sitting around, so hopefully this works with that 😉

  5. I can’t wait to try this!!!

  6. Perfectly spoken! I’ll bet if Martha was a few decades younger she would have been a blogger too. She just too old for this kind of business.
    Great recipe, it’ll be my first Thanksgiving loving in the US but I will put this on my list!

  7. I couldn’t agree more – well said! As for this bread pudding, any time you mention mushrooms and Gruyere I am automatically 100% in!

  8. Also, most all of us, I’m guessing, haven’t been thrown in jail.

  9. Kita – I just made a half recipe of this (no point in hoping that my kids will ever touch anything with mushrooms at this point – they’ll know what they’re missing when they’re older). It’s delicious. I ended up using Jarlsberg because the sad grocery store I stopped at had one brand of Gruyere, Dietz & Watson, for $14.99 for 8 oz. I didn’t even know Dietz & Watson made cheese, but I wasn’t about to spend that on the equivalent of deli cheese. Thanks for the recipe; it’s a keeper.

  10. Oh my! Love this!! Now, if I could just get Patrick to eat mushrooms haha. It sucks he doesn’t like them. I don’t know how he doesn’t! They are so good!

  11. 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!

  12. 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.

    1. 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!

  13. I made this for a potluck luncheon. I used smoked gruyere and a bit of Swiss cheese. I was QUEEN of the potluck! Thank you for this recipe! (I was informed that this is to be my signature dish! Fine by me!)

  14. Erlinda B. says:

    5 stars
    I have my own Martha Stewart memory from years ago before she was “Martha Stewart!” You and I could be friends. But I digress…

    I LOVE your recipe!!! I have done a couple of things to “make it my own” – but I stick to yours as a basic!!! It has made me famous (hahaha) in my small world. So much so that when invited to a potluck, I am told to make MY mushroom gruyere bread pudding. That’s what I do. It is my signature, and I am grateful to you!

4.91 from 21 votes (19 ratings without comment)

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