Reuben Bread Pudding Recipe

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

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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
Featured In: 19 Reuben Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

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

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.
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 in the center comes out clean. Yield: 6 servings.
Originally published as Reuben Bread Pudding in Simple & Delicious October/November 2014

Nutritional Facts

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

  • 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
  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 in the center comes out clean. Yield: 6 servings.
Originally published as Reuben Bread Pudding in Simple & Delicious October/November 2014

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Reviews forReuben Bread Pudding

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MY REVIEW
dschultz01 User ID: 1076910 271406
Reviewed Aug. 5, 2017

"Very good, easy recipe. Doubled it for a family reunion. Tasted just like the sandwich!"

MY REVIEW
normdunkin User ID: 7399515 234314
Reviewed Oct. 10, 2015

"I love the taste of a Reuben sandwich so I looked forward to making this. I made this exactly as the recipe stated. It was amazing. Great taste! Very easy to make. This is a keeper."

MY REVIEW
mythyagain@yahoo.com User ID: 1202636 233992
Reviewed Oct. 4, 2015

"This is quick and delicious!"

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