Reuben Bread Pudding
Ingredients
Scale
- 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
Instructions
- 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.
Find it online: https://www.imbored-letsgo.com/reuben-bread-pudding/