Serve this tasty one-dish meal with a glass of Pinot Noir!

Reuben Bread Pudding

Ingredients

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 — 14 oz. can 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

Directions

~Preheat oven to 350°.

~In a large bowl, toss bread cubes with butter. Stir in corned beef, sauerkraut, and 1/2 cup cheese; transfer to a greased 11×7-in. baking dish.

~In same bowl, whisk eggs, milk, salad dressing, mustard, and pepper; pour over top. Bake, uncovered, 30 minutes.

~Sprinkle with remaining cheese. Bake above five minutes longer (or until golden and a knife inserted in the center comes out clean).