4.6/5
(19 Votes)
Ingredients
- 1 corned beef brisket (3 lbs.), cubed
- 1 losf (1 lb.) day old pumpernickel bread, cubed
- 1 3/4 c. sauerkraut, rinsed and well drained
- 8 eggs, beaten
- 3 c. heavy whipping cream
- 1/2 c. Thousand Island salad dressing
- 1 c. (4 oz.) shredded Swiss cheese
Preparation
Step 1
1. Place a 3 lb. corned beef brisket and contents of spice packet in a Dutch oven with enough water to cover. Simmer, covered, 2-3 hours or until tender. Discard liquid. Let stand 15 minutes before slicing.
2. In a large bowl, combine the bread, corned beef and sauerkraut. In another bowl, whisk the eggs, cream and salad dressing; pour over bread mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Let stand 5 minutes.
3, Cover and bake at 375° for 40 minutes. Uncover; sprinkle wqith cheese and bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.