Reuben Bread Pudding

• 4 cups cubed rye bread (about 6 slices)
• 2 tablespoons butter, melted
• 2 cups cubed or shredded cooked corned beef (about 1/2 pound)
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 1 cup shredded Swiss cheese, divided
• 3 large eggs
• 1 cup 2% milk
• 1/3 cup prepared Thousand Island salad dressing
• 1-1/2 teaspoons prepared mustard
• 1/4 teaspoon pepper

1. Preheat oven to 350u0b0. In a large bowl, toss bread cubes with butter. Stir in corned beef, sauerkraut and 1/2 cup cheese; transfer to a greased 11x7-in. baking dish.
2. In same bowl, whisk eggs, milk, salad dressing, mustard and pepper; pour over top. Bake, uncovered, 30 minutes. Sprinkle with remaining cheese. Bake until golden and a knife inserted in the center comes out clean, 5-7 minutes longer.

cubed rye bread, butter, beef, sauerkraut, swiss cheese, eggs, milk, salad dressing, mustard, pepper

Taken from www.tasteofhome.com/recipes/reuben-bread-pudding/ (may not work)