Corned Beef And Cabbage Savory Bread Pudding Recipes

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REUBEN BREAD PUDDING

Our Aunt Renee always brought this casserole to family picnics in Chicago. It became so popular that she started bringing two or three. I have also made it using dark rye bread or marbled rye, and ham instead of corned beef-all the variations are delicious! -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10



Reuben Bread Pudding image

Steps:

  • 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 11x7-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 until top is golden and a knife inserted in the center comes out clean, 5-7 minutes longer.

Nutrition Facts : Calories 390 calories, Fat 25g fat (10g saturated fat), Cholesterol 165mg cholesterol, Sodium 1295mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.

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

CORNED BEEF AND CABBAGE I

What's more Irish than a traditional recipe for corned beef and cabbage? Serve with mustard or horseradish if desired.

Provided by Laria Tabul

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 2h35m

Yield 5

Number Of Ingredients 4



Corned Beef and Cabbage I image

Steps:

  • Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
  • Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
  • Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Nutrition Facts : Calories 839.3 calories, Carbohydrate 68.9 g, Cholesterol 147 mg, Fat 41.3 g, Fiber 12 g, Protein 49.6 g, SaturatedFat 13.1 g, Sodium 3377.5 mg, Sugar 11.4 g

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

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