Putting a twist on the deli classic, I used leftover soft pretzels combined with the traditional reuben ingredients: corned beef, sauerkraut and swiss cheese (I stepped it up with emmentaler). Topped with tangy Russian dressing, this might be your new favorite version of the lunchtime standby. Although it’s not made with typical rye bread, I added everything bagel seasoning to pull in a few of those flavors. This dish easily cuts into 9 hefty portions. You could also cut the bread pudding into smaller pieces for a fun appetizer. Warning: this is super filling but I promise it’s a happy full!
Reuben Pretzel Bread Pudding
2 hr 30 min
- 9 servings
- Prep time: 75 Minutes Cook time: 75 Minutes Total time: 2 hr 30 min
- 3-6” soft pretzels, sliced into ½’ pieces
- 4 eggs
- 2 cups whole milk
- 1 teaspoon kosher salt
- ¾ pound corned beef, cubed (I have them slice it on ¼” slices at the deli)
- 1 tablespoon everything bagel seasoning
- 1 cup sauerkraut
- 3 cups shredded emmentaler Swiss cheese
- Parsley for garnish (optional)
- Russian Dressing for topping
- Grease an 8x8 baking dish. Place the soft pretzel pieces in the bottom of the dish.
- Whisk together the egg, milk and salt. Pour over the pretzel pieces, pushing them down to soak up the liquid.
- Spread the corned beef evenly over the pretzel pieces. Sprinkle with the everything bagel seasoning, sauerkraut and cheese. Press all of the ingredients down to cover with milk/egg mixture. Cover with plastic wrap and refrigerate for 1 hour.
- 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.
- Remove the foil and return to the oven, continuing to cook until a knife inserted comes out clean (no liquid). Let sit for about 5-10 minutes before serving. Top with Russian dressing and enjoy!
- Spraying the underside of the foil will keep the cheese from being pulled up when you remove the foil.
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