Reuben Bread Pudding Recipe
Reuben Bread Pudding Recipe photo by Taste of Home

Reuben Bread Pudding Recipe

Publisher Photo
Our Aunt Renee always brought this casserole to family picnics, and it became so popular that she started making two or three to bring. —Johnna Johnson, Scottsdale, Arizona
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 6 servings

Ingredients

  • 4 cups cubed rye bread (about 6 slices)
  • 2 tablespoons butter, melted
  • 2 cups cubed or shredded cooked corned beef (about 1/2 pound)
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1 cup (4 ounces) shredded Swiss cheese, divided
  • 3 eggs
  • 1 cup 2% milk
  • 1/3 cup prepared Thousand Island salad dressing
  • 1-1/2 teaspoons prepared mustard
  • 1/4 teaspoon pepper

Directions

  1. Preheat oven to 350°. In a large bowl, toss bread cubes with butter. Stir in corned beef, sauerkraut and 1/2 cup cheese; transfer to a greased 11x7-in. baking dish.
  2. In same bowl, whisk eggs, milk, salad dressing, mustard and pepper; pour over top. Bake, uncovered, 30 minutes. Sprinkle with remaining cheese. Bake 5-7 minutes longer or until golden and a knife inserted near the center comes out clean. Yield: 6 servings.
Originally published as Reuben Bread Pudding in Simple & Delicious October/November 2014

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