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Submission: On January 26 via manual from SG — Scanned from SG
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* Skip to primary navigation * Skip to main content * Skip to primary sidebar * Skip to footer * COOK SOMETHING * Plant Based * Main Dishes (not Plant Based) * Beef, Lamb, Pork * Chicken & Turkey * Fish, Shellfish * Pasta, Pizza * Appetizers/Snacks * Soups/Stews * Side Dishes * Salads * Sauces & Salad Dressings * Breakfast * Desserts, Baked Goods * DRINK SOMETHING * Martini Madness * Other Cocktails * Non-Alcoholic Drinks * DO SOMETHING * Decorate * About REUBEN BREAD PUDDING by Judy This post may contain affiliate links. Jump to Recipe·Print Recipe I have a quickie for you today! A Reuben Bread Pudding. Many of you may be preparing some corned beef this week in celebration of St. Patrick’s Day. And, if you’re lucky, you may have some leftover corned beef. Instead of heating up the leftovers this time around (or making an awesome Reuben sandwich), I decided to give a savory bread pudding a try for something different. You know what? It was pretty darn tasty! All the flavors of my favorite Reuben sandwich but in casserole form. I used regular, store bought, sliced rye bread so the bread chunks were a bit thinner than I would have liked. If you have a loaf of artisan-type rye bread from the market that’s not already sliced, I’d recommend using that so you can make thicker bread chunks. If not, don’t worry about it. This recipe couldn’t be simpler, just toss together the ingredients and bake in the oven. 30-40 minutes later you have a delicious, savory Reuben Bread Pudding. Pair it with a tossed green salad and dinner is served! Print REUBEN BREAD PUDDING Print Recipe ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews INGREDIENTS Copy to clipboard Copy to clipboard Scale 1x2x3x * 4 C. cubed rye bread (I tore a half loaf into pieces) * 2 C. corned beef, shredded * 1 1/2 C. shredded swiss cheese * 1 C. drained sauerkraut (squeeze out as much moisture as you can) * 2 eggs (I used extra large eggs) * 1 1/4 C. whole milk (I used 1 c milk and 1/4 c half & half) * 1 tsp. whole grain mustard or caraway seeds * Garnish: Thousand Island dressing if desired Cook Mode Prevent your screen from going dark INSTRUCTIONS 1. Let the rye bread dry out overnight or lightly toast in oven to dry the bread out. 2. Combine eggs, milk and mustard or caraway seeds and whisk to combine well. Set aside. 3. Combine in bowl the bread, corned beef, 1 cup of the swiss cheese, sauerkraut. Transfer to small buttered casserole dish. Pour the egg/milk mixture over top. Let the egg mixture soak into the bread for about 15 minutes or so. Top with remaining Swiss cheese and bake at 350° for about 30-40 minutes until set. 4. If desired, served with a dollop of Thousand Island dressing. DID YOU MAKE THIS RECIPE? Tag @imboredletsgo on Instagram PLEASE SHARE! * Click to share on Facebook (Opens in new window) * 112Click to share on Pinterest (Opens in new window)112 * Click to share on Twitter (Opens in new window) * Click to email a link to a friend (Opens in new window) * Click to print (Opens in new window) * RELATED VEGAN REUBEN SANDWICH This Vegan Reuben Sandwich is my plant based version of my all time favorite sandwich. It's made with marinated homemade seitan, a vegan Russian dressing, and sauerkraut all grilled up on rye bread. Delicious! I have such fondness for the Reuben that in the past I've even made Reuben Soup and Reuben… REUBEN SOUP Inspired by my love for Reuben sandwiches, this Reuben Soup turned out to be quite a nice surprise. A hearty and tasty soup that's perfect for your leftover corned beef! I started by sautéing celery and onions in butter with some garlic. Then added some flour and beef broth, brought… IRISH QUESADILLAS How about something a little different like these Irish Quesadillas for St. Patricks Day? Putting a little luck of the Irish spin on quesadillas today to celebrate. These Irish quesadillas have all the traditional ingredients associated with St. Patricks Day... corned beef, potatoes, and cabbage toasted up crispy quesadilla style with lots… Filed Under: Main Dishes (not plant based), Cook Something, Beef, Lamb, Pork Tagged With: Reuben, bread pudding, corned beef, savory, strata Previous Post: « Quinoa Cherry Chicken Salad Next Post: Chocolate Chip Banana Bread » PRIMARY SIDEBAR CONNECT WITH ME * Facebook * Instagram * Pinterest Search GET NEW RECIPES DIRECT TO YOUR INBOX Email Address Subscribe FOOTER SUBSCRIBE TO BLOG VIA EMAIL Enter your email address to subscribe to this blog and receive notifications of new posts by email. Email Address Subscribe CATEGORIES Categories Select Category Main Dishes (not plant based) Appetizers/Snacks Soups/Stews Salads Sauces & Salad Dressings Side Dishes Breakfast Desserts, Frozen Treats, Baked Goods Cook Something Drink Something Do Something Uncategorized Beef, Lamb, Pork Chicken & Turkey Decorate Fish, Shellfish Martini Madness Non-Alcoholic Drinks Other Cocktails Pasta, Pizza Plant Based Plant-Based/Vegan/Vegetarian Sandwiches As an Amazon Associate I earn from qualifying purchases. Copyright © 2024 ·