This savory Reuben Bread Pudding is a delicious twist on the classic Reuben sandwich, transforming it into a comforting and hearty casserole that’s perfect for any meal. Combining all the beloved flavors of corned beef, tangy sauerkraut, Swiss cheese, and rye bread, this dish is bound together with a creamy custard base flavored with mustard and caraway seeds. Baked to perfection, it has a crispy top layer with a rich and tender center, creating a delightful contrast in textures. Whether served as a unique side dish or a standout main, this bread pudding is sure to become a favorite for anyone who loves the flavors of a traditional Reuben.
Ingredients:
- 6 cups rye bread, cubed (about 1 loaf)
- 1 ½ cups cooked corned beef, chopped
- 1 cup sauerkraut, drained and squeezed dry
- 2 cups Swiss cheese, shredded
- 1 ½ cups half-and-half
- 1 ½ cups milk
- 4 large eggs
- ¼ cup Dijon mustard
- 1 tablespoon caraway seeds
- Salt and pepper, to taste
- 2 tablespoons butter, melted
Instructions:
- Prepare the Bread: Preheat your oven to 350°F (175°C). Spread the cubed rye bread on a baking sheet and toast it in the oven for about 10 minutes, or until lightly browned and crispy. Remove from the oven and let it cool slightly.
- Mix the Ingredients: In a large mixing bowl, combine the toasted rye bread cubes, chopped corned beef, drained sauerkraut, and shredded Swiss cheese. Toss to evenly distribute the ingredients.
- Prepare the Custard: In a separate bowl, whisk together the half-and-half, milk, eggs, Dijon mustard, caraway seeds, salt, and pepper. Ensure the mixture is well combined.
- Assemble the Bread Pudding: Grease a 9×13-inch baking dish with butter. Spread the bread mixture evenly in the dish, then pour the custard mixture over the top, pressing down gently to ensure all the bread pieces are soaked in the custard. Let it sit for 15-20 minutes to absorb the flavors.
- Bake the Bread Pudding: Drizzle the melted butter over the top of the pudding. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the center is set.
- Serve: Allow the bread pudding to cool for a few minutes before serving. Enjoy this savory delight warm, with a side of Thousand Island dressing or Russian dressing for an extra Reuben touch!
