From the Oven

Havarti Reuben Bread Pudding

Prep Time: 25 min  |  Cook Time: 50 min  |  Servings: 8  |  Calories: 370
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Havarti Reuben Bread Pudding
Prep Time
25 min
Cook Time
50 min

All the classic flavors of a savory Reuben put together in a bread pudding is exactly what you need baking in your oven right now. Slices of rye bread paired with sliced corn beef, sauerkraut and Sargento® Sliced Havarti Cheese melted on top along with a spicy brown mustard come together to create this delicious home-style bread pudding.

  • 8 large or 12 small slices rye or pumpernickel bread (12 oz.)
  • 10 slices Sargento® Sliced Havarti Cheese
  • 1/2 lb. sliced corned beef, cut crosswise into thin strips
  • 1 cup sauerkraut, squeezed dry
  • 4 large eggs
  • 1/4 cup spicy brown or coarse grained mustard
  • 3 cups milk
  1. Toast the bread; cool and cut into cubes. (You will have about 7 cups cubed toast.) Place in a very large bowl. Stack cheese; cut stack into 6 strips and add to bowl. Add corned beef and sauerkraut. Toss well and transfer to a greased or sprayed 13 x 9-inch baking dish or 2-quart shallow casserole dish.
  2. In a large bowl, beat eggs with mustard. Whisk in milk until well blended; pour over mixture in dish. Let stand 15 minutes, pressing down on solids so milk moistens the toast on top of casserole. (At this point mixture may be covered and chilled up to 24 hours before baking.)
  3. Bake uncovered in a preheated 350°F oven 45 to 50 minutes or until puffed and golden brown.

Serving Size 8

Calories 370

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 17.90g 26%
Sat. Fat 8.80g 41%
Mono Unsat. Fat 3.00g
Poly Unsat. Fat 1.20g
Cholesterol 149mg 49%
Sodium 997mg 45%
Total Carbohydrate 27g 9%
Dietary Fiber 3g 12%
Sugars 0g
Protein 23g
Vitamin A 78RE
Vitamin C 0mg 0%
Calcium 348mg 32%
Iron 2mg 11%