I have a quickie for you today! A Reuben Bread Pudding. Many of you may be preparing some corned beef this week in celebration of St. Patrick’s Day. And, if you’re lucky, you may have some leftover corned beef. Instead of heating up the leftovers this time around (or making an awesome Reuben sandwich), I decided to give a savory bread pudding a try for something different.
You know what? It was pretty darn tasty! All the flavors of my favorite Reuben sandwich but in casserole form. I used regular, store bought, sliced rye bread so the bread chunks were a bit thinner than I would have liked. If you have a loaf of artisan-type rye bread from the market that’s not already sliced, I’d recommend using that so you can make thicker bread chunks. If not, don’t worry about it.
This recipe couldn’t be simpler, just toss together the ingredients and bake in the oven. 30-40 minutes later you have a delicious, savory Reuben Bread Pudding. Pair it with a tossed green salad and dinner is served!Print
Reuben Bread Pudding
- 4 C. cubed rye bread (I tore a half loaf into pieces)
- 2 C. corned beef, shredded
- 1 1/2 C. shredded swiss cheese
- 1 C. drained sauerkraut (squeeze out as much moisture as you can)
- 2 eggs (I used extra large eggs)
- 1 1/4 C. whole milk (I used 1 c milk and 1/4 c half & half)
- 1 tsp. whole grain mustard or caraway seeds
- Garnish: Thousand Island dressing if desired
- Let the rye bread dry out overnight or lightly toast in oven to dry the bread out.
- Combine eggs, milk and mustard or caraway seeds and whisk to combine well. Set aside.
- Combine in bowl the bread, corned beef, 1 cup of the swiss cheese, sauerkraut. Transfer to small buttered casserole dish. Pour the egg/milk mixture over top. Let the egg mixture soak into the bread for about 15 minutes or so. Top with remaining Swiss cheese and bake at 350° for about 30-40 minutes until set.
- If desired, served with a dollop of Thousand Island dressing.