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