Taste of the Ozarks: Corned Beef Rueben Bread Pudding

Here is an interesting twist on the St. Patrick’s Day classic.


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

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 golden and a knife inserted in the center comes out clean, 5-7 minutes longer.

Read the original version of this article at www.ky3.com.