Ingredients
10 slices rye bread, cubed (about 6 cups)1-1/4 pounds thinly sliced deli corned beef, chopped2 cups shredded Gruyere cheese or Swiss cheese1 cup sauerkraut, rinsed, drained and patted dry1/4 cup chopped dill pickles6 large eggs2 cups 2% milk2/3 cup Thousand Island salad dressingDash garlic powder1/4 cup shredded Parmesan cheeseChopped fresh parsley
Preparation
Place bread cubes in a greased 13x9-in. baking dish. Top with corned beef, Gruyere, sauerkraut and pickles. In a large bowl, whisk eggs, milk, dressing and garlic powder. Pour over bread. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes. Sprinkle with Parmesan. Bake until a knife inserted in the center comes out clean, 5-10 minutes longer. Let stand 10-15 minutes before cutting. Sprinkle with parsley.
