Reuben Bread Pudding

Reuben Bread Pudding


  • 2 C. cubed rye bread*
  • 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


  1. Let the rye bread dry out overnight or lightly toast in oven to dry the bread out.
  2. Combine eggs, milk and mustard or caraway seeds and whisk to combine well. Set aside.
  3. 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 (my bread was thin so I just let it soak while the oven was preheating). Top with remaining swiss cheese and bake at 350° for about 30-40 minutes until set.
  4. If desired, served with a dollop of Thousand Island dressing.


I used a small, round casserole dish that holds about 6 cups for this recipe.