Reuben Bread Pudding
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
42
Spice
52
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Cut bread into 3/4-inch cubes (7 1/2 cups)
2
In a large baking pan dry bread, uncovered, at room temperature 12 hours
3
(Alternatively, dry bread in a 250°F oven 1 hour
4
) Butter a 4-quart shallow baking dish (14 by 10 by 2 inches)
5
Finely chop onion and cut corned beef into 1/4-inch-wide strips
6
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
7
Repeat layering and season mixture with salt and pepper
8
In a bowl whisk together eggs, mustard, milk, and salt and pepper to taste and pour slowly and evenly over bread mixture
9
Cut butter into bits and dot pudding with it
10
Chill pudding, covered, at least 1 hour and up to 1 day
11
Preheat oven to 350°F
12
Bake pudding in middle of oven until bubbling and slightly puffed, about 40 minutes
13
(There will be some liquid remaining in bottom of baking dish
14
) Cut bread into 3/4-inch cubes (7 1/2 cups)
15
In a large baking pan dry bread, uncovered, at room temperature 12 hours
16
(Alternatively, dry bread in a 250°F oven 1 hour
17
) Butter a 4-quart shallow baking dish (14 by 10 by 2 inches)
18
Finely chop onion and cut corned beef into 1/4-inch-wide strips
19
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
20
Repeat layering and season mixture with salt and pepper
21
In a bowl whisk together eggs, mustard, milk, and salt and pepper to taste and pour slowly and evenly over bread mixture
22
Cut butter into bits and dot pudding with it
23
Chill pudding, covered, at least 1 hour and up to 1 day
24
Preheat oven to 350°F
25
Bake pudding in middle of oven until bubbling and slightly puffed, about 40 minutes
26
(There will be some liquid remaining in bottom of baking dish)