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Savoury Apple Bread Pudding

A twist from the classic Reuben sandwich replaces sauerkraut with the tart Granny Smith in this rustic brunch entrée. Perfect après ski or for a busy holiday brunch.

 

 

LET'S MAKE THIS RECIPE!

Savoury Apple Bread Pudding

6-8
SERVINGS

Ingredients

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• 1 loaf cubed dark rye bread
• 4 oz shredded (about 1½ cups) gruyere
• 4 cubed Granny Smith apples
• 200-300 gm, cut into slivers, corned beef
• 6 eggs
• 1 tsp onion powder
• 5 cups 18% coffee cream
• 1/2-1 tsp salt

Additional Photos

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Directions

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• STEP 1
  

  Dry the bread cubes in 350 degree oven for 20 min, or leave out in a single layer overnight. Whisk eggs, onion powder, cream, and salt together until well-combined.
   

• STEP 2
  

  Spray a 4” deep casserole (approx 9 x 13”) with cooking spray. Make one layer of chunky bread cubes to cover the bottom. Spread 2/3 of the cheese, corned beef, and apples on top. Layer the rest of the bread on top, then the remaining third cheese/meat/apple.  

• STEP 3
  

  Gently pour liquid over the pudding, let stand 15 minutes (or overnight) until bread has soaked up the eggs.

• STEP 4
  

  Heat oven to 350 degrees. Put 1” of water in a pan larger than the casserole. Carefully place casserole in water bath and bake for one to two hours until center of custard is set.

• STEP 5
  

  Remove pudding from water bath, let stand for about 20 minutes before serving. Leftovers can be covered with foil and gently reheated.