Reuben Bread Pudding

  Dinner

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!

Reuben Bread Pudding

Average Rating: 4.875

TOTAL TIME: Prep: 20 min. Bake: 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

Instructions

  • 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.
  • 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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