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
Reuben Bread Pudding
Reuben Bread Pudding
Prep Time
20 min
Cook Time
35 min
Yield
6 servings
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 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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