Reuben Bread Pudding

By srumbel

Our Aunt Renee always brought this casserole to family picnics, and it became so popular that she started making two or three to bring. —Johnna Johnson, Scottsdale, Arizona
from tasteofhome.com

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 (4 ounces) 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

Details

Preparation time 20mins
Cooking time 55mins

Preparation

Step 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 5-7 minutes longer or until golden and a knife inserted near the center comes out clean. Yield: 6 servings.

Nutritional Facts

1 piece equals 390 calories, 25 g fat (10 g saturated fat), 165 mg cholesterol, 1,295 mg sodium, 21 g carbohydrate, 3 g fiber, 19 g protein.