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Reuben Bread Pudding Recipe

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This recipe for Reuben Bread Pudding is from Ballinger Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups cubed rye bread (about 6 slices)
2 Tbsp butter, melted
2 cups cubed or shredded cooked corned beef (about 1/2 pound)
1 can (14 oz) sauerkraut, well drained
1 cup shredded Swiss cheese, divided
3 large eggs
1 cup milk
1/3 cup prepared Thousand Island salad dressing
1 1/2 tsp prepared mustard
1/4 tsp pepper
Directions:
Directions:
Preheat oven to 350 degrees. 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 or equivalent round 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 longer.

 

 

 

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