Best Reuben Bread Pudding Recipes

REUBEN BREAD PUDDING

Reuben Bread Pudding image

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! -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

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., 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 : Calories 390 calories, Fat 25g fat (10g saturated fat), Cholesterol 165mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.

REUBEN BREAD PUDDING

Reuben Bread Pudding image

Yield Serves 6 to 8 as a main course

Number Of Ingredients 9

Ingredients

12 oval slices pumpernickel
1 medium onion
1 pound thinly sliced corned beef
1 cup squeezed drained sauerkraut
1 cup coarsely grated Havarti cheese (about 4 ounces)
4 large eggs
3 tablespoons coarse-grained mustard
4 cups milk
2 tablespoons unsalted butter

Steps:

Cut bread into 3/4-inch cubes (7 1/2 cups). In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
Butter a 4-quart shallow baking dish (14 by 10 by 2 inches).
Finely chop onion and cut corned beef into 1/4-inch-wide strips. In baking dish layer half of bread, half of sauerkraut, half of onion, half of corned beef, and half of Havarti and season with salt and pepper. Repeat layering and season mixture with salt and pepper.
In a bowl whisk together eggs, mustard, milk, and salt and pepper to taste and pour slowly and evenly over bread mixture. Cut butter into bits and dot pudding with it. Chill pudding, covered, at least 1 hour and up to 1 day.
Preheat oven to 350°F.
Bake pudding in middle of oven until bubbling and slightly puffed, about 40 minutes. (There will be some liquid remaining in bottom of baking dish.)