The Famous Reuben Bread Pudding takes what you love about the sweet dessert and turns into a savory main dish! How fun is that? In this creative concoction, you’ll find all the tangy, beefy, bread-y flavors you love in the handheld classic, just melded together and eaten with a fork! No napkins are needed (most likely) with The Famous Reuben Bread Pudding… it’s still good down to the last crumb!
Ingredients
- 4 cups rye bread, cubed
- 2 tablespoons butter, melted
- 2 cups corned beef, cooked and cubed or shredded
- 1 (14-ounce) can sauerkraut, rinsed and well-drained
- 1 cup Swiss cheese, shredded, divided
- 3 large eggs
- 1 cup 2% milk
- 1/3 cup Thousand Island salad dressing
- 1 1/2 teaspoons prepared mustard
- 1/4 teaspoon pepper
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease an 11×7-inch baking dish.
Step 3 -In a large bowl, add the bread cubes and the melted butter and toss to combine.
Step 4 -Stir the corned beef, the sauerkraut, and 1/2 cup of the cheese into the bread-butter mixture.
Step 5 -Pour the corned beef mixture into the prepared baking dish.
Step 6 -In same bowl, whisk the eggs, the milk, the salad dressing, the mustard, and the pepper together.
Step 7 -Pour the sauce over the corned beef mixture.
Step 8 -Bake the bread pudding, about 30 minutes.
Step 9 -Sprinkle the bread pudding with the remaining cheese and bake until the top is golden and a knife inserted into the center comes out clean, about 5-7 minutes longer.
Step 10 -Serve.
