• 12servings
  • 60minutes
  • 639calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsZinc, Copper, Fluorine, Chromium, Manganese, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 loaf (1 pound) day old pumpernickel bread, cubed

  2. 1 Slow-Cooked Corned Beef brisket (recipe also in Recipe Finder ), cubed

  3. 1-3/4 cups sauerkraut, rinsed and well drained

  4. 8 eggs, beaten

  5. 3 cups heavy whipping cream

  6. 1/2 cup Thousand Island salad dressing

  7. 1 cup (4 ounces) shredded Swiss cheese

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a large bowl, combine the bread, corned beef and sauerkraut. In another bowl, whisk the eggs, cream and salad dressing; pour over bread mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Let stand 5 minutes.

  2. Cover and bake at 375° for 40 minutes. Uncover; sprinkle with cheese and bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.


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