Reuben Bread Pudding

Name: Reuben Bread Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 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 shredded Swiss cheese, divided; 3 large eggs; 1 cup 2% milk; 1/3 cup prepared Thousand Island salad dressing; 1-1/2 teaspoons prepared mustard; 1/4 teaspoon pepper

TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD: 6 servings.

Our Aunt Renee always brought this casserole to family picnics in Chicago. It became so popular that she started bringing two or three. I have also made it using dark rye bread or marbled rye, and ham instead of corned beef—all the variations are delicious! —Johnna Johnson, Scottsdale, Arizona

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 shredded Swiss cheese, divided
3 large 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 until top is golden and a knife inserted in the center comes out clean, 5-7 minutes longer.

Nutrition Facts

1 piece: 390 calories, 25g fat (10g saturated fat), 165mg cholesterol, 1295mg sodium, 21g carbohydrate (7g sugars, 3g fiber), 19g protein.

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