Reuben Bread Pudding

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Reuben Bread Pudding

All the classic flavors of a Reuben sandwich come together in this bread pudding. It is quick and easy to prepare and bakes in just over 30 minutes.

Prep Time 15

Cook Time 35

Total Time 50

Servings 6

Baking Temp 350°F

Equipment

11x7x2-inch baking dish
Non-stick cooking spray
Large bowl
Whisk

Ingredients

3 cups cubed rye bread (about 4 slices or 6 ounces)
2 tablespoons unsalted butter, melted
12 ounces cubed, cooked corned beef
1 14-ounce can sauerkraut, well drained
1 cup shredded Swiss cheese, divided
3 large eggs
1 cup whole milk
1/3 cup prepared Thousand Island Salad Dressing
2 teaspoons prepared mustard
¼ teaspoon ground black pepper

Instructions

For the reuben bread pudding

Preheat oven to 350°F. Spray 11x7x2-inch baking dish with nonstick cooking spray.
In a large bowl, toss bread cubes with butter. Stir in corned beef, sauerkraut and ½ cup cheese. Transfer to prepared baking dish.
In the same bowl, whisk eggs, milk, salad dressing, mustard and pepper; pour over top.
Bake, uncovered, for 30 minutes.
Sprinkle with remaining cheese. Bake an additional 5-7 minutes, or until a knife inserted in the center comes out clean. Serve warm.

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