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Corned Beef Sandwich Bread Pudding MICHAEL SYMON

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A winner of a recipe!

8 slices seeded rye bread
4 tablespoons Dijon mustard (or to taste)
1 pound corned beef (shaved)
8 slices swiss cheese
4 tablespoons unsalted butter (softened)
8 large eggs
4 cups whole milk
Kosher salt and freshly ground black pepper

Begin to build 4 corned beef sandwiches by spreading 4 slices of bread with the Dijon mustard, add additional mustard if desired. Pile some corned beef on each piece of bread, then top each with 2 slices of cheese, followed by the other slice of bread on top of the cheese. Butter one side of each sandwich, then place the sandwich, butter-side down into a large casserole dish. Using the remaining butter, butter the tops of all the sandwiches.
In a large bowl, whisk together the eggs and milk and season the egg mixture with Kosher salt and freshly ground pepper. Then pour the mixture over the sandwiches, pressing down the tops of the sandwiches. Cover with plastic wrap and refrigerate overnight.
When ready to bake, preheat the oven to 350ºF.
Uncover the bread pudding and bake in the oven for 1- 1 1/2 hours, until golden brown and puffed. Let stand for 10-15 minutes, slice and serve.
Tip: Not a red-meat eater? Substitute the corned beef for turkey pastrami for an equally delicious bread pudding!

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