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Corned Beef and Cabbage Savory Bread Pudding
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Transform St. Patrick's Day leftovers into a delicious corned beef and cabbage bread pudding with rye bread, mashed potatoes, and Swiss cheese.
Ingredients:
  • nonstick cooking spray
  • 6 cups cubed rye bread
  • 1 cup mashed potatoes
  • 1 cup finely chopped cooked cabbage
  • 2 cups chopped cooked corned beef
  • 2 cups shredded Swiss cheese, divided
  • 2 cups half-and-half
  • 4 large eggs, beaten
  • 1 teaspoon cayenne pepper
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously spray a 2 1/2-quart glass casserole dish with nonstick spray.
  • Layer half of the rye bread cubes at the bottom of the prepared casserole dish. Spread mashed potatoes evenly over the bread. Add a layer of cabbage, followed by corned beef. Sprinkle 1 1/2 cups of Swiss cheese over the corned beef and top with the remaining bread cubes.
  • In a medium bowl, whisk together half-and-half, eggs, and cayenne until smooth. Pour the mixture evenly over the casserole, then gently press the bread down with a fork to soak up the liquid. Let the casserole sit at room temperature for 20 minutes before baking.
  • Bake in the preheated oven for 30-45 minutes until a knife inserted into the center comes out clean. Sprinkle remaining Swiss cheese halfway through baking. Let the casserole rest for 15 minutes before serving.

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