Ingredients
1 loaf (1 pound) day-old pumpernickel bread, cubed1 Slow-Cooked Corned Beef Brisket, cubed1-3/4 cups sauerkraut, rinsed and well drained8 large eggs, beaten3 cups heavy whipping cream1/2 cup Thousand Island salad dressing1 cup shredded Swiss cheese
Preparation
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 13x9-in. baking dish. Let stand 5 minutes.
Cover and bake at 375° for 40 minutes. Uncover; sprinkle with cheese and bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
