Reuben Bread Pudding
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
Preheat oven to 350° Fahrenheit.
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.
In the same bowl, whisk eggs, milk, salad dressing, mustard and pepper. Pour over top. Bake, uncovered, for 30 minutes.
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: https://www.tasteofhome.com