Corned Beef and Cabbage Savory Bread Pudding
Description
Use up leftovers from St. Patrick's Day in this savory bread pudding, made with corned beef, cabbage, rye bread, mashed potatoes, and Swiss cheese.
Ingredients
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nonstick cooking spray
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6 cups cubed rye bread
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1 cup mashed potatoes
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1 cup finely chopped cooked cabbage
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2 cups chopped cooked corned beef
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2 cups shredded Swiss cheese, divided
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2 cups half-and-half
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4 large eggs, beaten
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1 teaspoon cayenne pepper
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart glass casserole dish with nonstick spray.
2
Place 1/2 of the rye bread cubes on the bottom of the prepared casserole. Spoon mashed potatoes evenly over the bread. Repeat with cabbage, and then corned beef. Sprinkle 1 1/2 cups of the Swiss cheese over the corned beef and top with remaining bread.
3
Beat half-and-half, eggs, and cayenne together in a medium bowl. Pour evenly over the entire casserole. Use a fork to gently press the bread under the batter, allowing it to soak up as much liquid as possible. Keep the casserole at room temperature for 20 minutes before baking.
4
Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 45 minutes, sprinkling with remaining Swiss cheese halfway through. Allow casserole to sit for 15 minutes before serving.