From the Oven
Havarti Reuben Bread Pudding
Prep Time: 25 min | Cook Time: 50 min | Servings: 8 | Calories: 370
0 Reviews
Prep Time
25 min
Cook Time
50 min
Servings
8
Calories
370
All the classic flavors of a savory Reuben put together in a bread pudding is exactly what you need baking in your oven right now. Slices of rye bread paired with sliced corn beef, sauerkraut and Sargento® Sliced Havarti Cheese melted on top along with a spicy brown mustard come together to create this delicious home-style bread pudding.
Ingredients
- 8 large or 12 small slices rye or pumpernickel bread (12 oz.)
- 10 slices Sargento® Sliced Havarti Cheese
- 1/2 lb. sliced corned beef, cut crosswise into thin strips
- 1 cup sauerkraut, squeezed dry
- 4 large eggs
- 1/4 cup spicy brown or coarse grained mustard
- 3 cups milk
Directions
- Toast the bread; cool and cut into cubes. (You will have about 7 cups cubed toast.) Place in a very large bowl. Stack cheese; cut stack into 6 strips and add to bowl. Add corned beef and sauerkraut. Toss well and transfer to a greased or sprayed 13 x 9-inch baking dish or 2-quart shallow casserole dish.
- In a large bowl, beat eggs with mustard. Whisk in milk until well blended; pour over mixture in dish. Let stand 15 minutes, pressing down on solids so milk moistens the toast on top of casserole. (At this point mixture may be covered and chilled up to 24 hours before baking.)
- Bake uncovered in a preheated 350°F oven 45 to 50 minutes or until puffed and golden brown.
