All Recipes

Reuben Bread Pudding

50 Mins
Potato Bread
Made With
Potato Bread


4 Cups Martin’s Potato Bread, cubed (about 6 slices)

2 Tablespoons Butter, melted

2 Cups Pastrami, cut into small strips (about 1/2 pound)

1 14-oz. Can Sauerkraut, rinsed and well drained

1 ½ Cup Swiss Cheese, shredded

3 Large Eggs

1 Cup 2% Milk

1/3 Cup Thousand Island Salad Dressing (prepared)

1-1/2 Teaspoons Mustard (prepared)

1/4 Teaspoon Pepper

1 Tablespoon Caraway Seeds; plus extra for garnish

Serves: 6


Step 1

Preheat oven to 350° Fahrenheit.

Step 2

In a large bowl, toss Martin’s Potato Bread cubes with butter and caraway seeds. Stir in pastrami, sauerkraut and 1 cup Swiss cheese. Transfer to a greased 11×7-in. baking dish.

Step 3

In the same bowl, whisk eggs, milk, salad dressing, mustard and pepper. Pour over top. Bake, uncovered, for 30 minutes.

Step 4

Sprinkle with remaining cheese and caraway seeds for garnish. Bake until top is golden and a knife inserted in the center comes out clean, about 5-7 minutes longer.

Recipe adapted from: