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Prep time
1 hour 20 minutes
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Cook time
45 minutes
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Serves
9
Author Notes
i combined the flavors of a reuben sandwich with leftover soft pretzels to create this one-of-a-kind savory bread pudding. Top it with Russian dressing and and lunch or dinner is served. The best part, it feeds a small crowd! —whiskedawayaz
Ingredients
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3
6” soft pretzels, slice into ½’ pieces
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4
eggs
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2 cups
whole milk
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1 teaspoon
kosher salt
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3/4 pound
corned beef (1/4"-thick slices cut into cubes)
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1 cup
sauerkraut
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3 cups
shredded ementaler cheese
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1 tablespoon
everything bagel seasoning
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Parsley, for garnish (optional)
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Russian dressing for serving
Directions
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Grease an 8x8 baking dish. Place the soft pretzel pieces in the bottom of the dish.
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Whisk together the egg, milk and salt. Pour over the pretzel pieces, pushing them down to soak up the liquid.
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Spread the corned beef evenly over the pretzel pieces. Sprinkle with the everything bagel seasoning, sauerkraut and cheese. Cover with plastic wrap and refrigerate for 1 hour.
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Preheat the oven to 350ºF. Remove the plastic wrap and cover dish with foil (spray the underside of the foil with cooking spray to avoid pulling the cheese up when removing foil). Cook for about 45-50 minutes.
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Remove the foil and return to the oven, continuing to cook until a knife inserted comes out clean (no liquid).
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Let sit for about 5-10 minutes before serving. Top with Russian dressing and enjoy!
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