Yield Serves 6 to 8 as a main course
Number Of Ingredients 9
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.)
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Akbar Lala
[email protected]This bread pudding was perfect! It was moist and flavorful, and the sauerkraut and corned beef added a nice tangy flavor. I will definitely be making this again.
Dipendra Ydv
[email protected]This was a bit too spicy for my taste. I think I should have used less Thousand Island dressing.
Goshrine Destiny
[email protected]I've never had Reuben bread pudding before, but this recipe was delicious. I will definitely be making it again.
Naser Rrusta
[email protected]This was a great recipe. I made it for a potluck and it was a big hit. Everyone loved it.
Neju Mohammed
[email protected]This bread pudding was amazing! The flavors were perfect and it was so moist. I will definitely be making this again.
Md Jalal Uddin
[email protected]I'm not sure what I did wrong, but my bread pudding turned out really dry. I followed the recipe exactly, but it just didn't come out right.
Norma Jean Scallion
[email protected]This was a great way to use up leftover bread. The bread pudding was very moist and flavorful. I will definitely be making this again.
Michael Egbo
[email protected]I've made this bread pudding several times now and it's always a hit. It's so easy to make and it's always delicious. I love the combination of flavors and textures.
Tusuubira Annet
[email protected]This bread pudding was a bit too salty for my taste. I think I should have used less corned beef or sauerkraut.
Market Phillips
[email protected]I'm not a big fan of Reuben sandwiches, but I really enjoyed this bread pudding. The flavors were all very well-balanced.
Rachelle Jones
[email protected]This was the perfect dish to serve for a brunch. It was easy to make ahead of time and it was a hit with my guests.
Aman Pandey
[email protected]I followed the recipe exactly and my bread pudding turned out great! It was moist and flavorful. I loved the crispy bread cubes on top. I will definitely be making this again.
Ahmad Ahmadi
[email protected]This bread pudding was a bit too dry for my taste. I think I should have added more milk or cream. The flavor was good, but the texture was just a bit off.
Ngeletshedzo Tshamano
[email protected]I've made this bread pudding twice now and it's always a hit. It's so easy to make and it's always delicious. I love the combination of flavors and textures. It's the perfect comfort food.
esther Dell
[email protected]This was a great way to use up leftover corned beef. The bread pudding was easy to make and very tasty. I served it with a side of Russian dressing and it was perfect.
Girma Fikadu
[email protected]I'm not a big fan of sauerkraut, but I loved this bread pudding! The flavors all worked together perfectly. I especially liked the crispy bread cubes on top. I will definitely be making this again.
Shafique Smalling
[email protected]This Reuben bread pudding was a hit with my family! It was easy to make and tasted delicious. I followed the recipe exactly and it turned out perfectly. The bread pudding was moist and flavorful, and the sauerkraut and corned beef added a nice tangy