1. Prep the Bread & Layers
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Spread half the rye bread cubes in the dish.
Layer with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing.
Top with remaining bread cubes.
2. Make the Egg Mixture
Whisk together eggs, milk, Dijon, and caraway seeds.
Pour evenly over the casserole, pressing bread down to soak.
3. Add the Topping & Bake
Mix melted butter and crushed crackers, then sprinkle over top.
Bake 35-40 mins until golden and set.
4. Serve & Enjoy!
Let cool 5 mins, then slice and serve with extra Thousand Island dressing.
Pro Tips for the Best Reuben Bake
🔥 Use day-old bread – Stale bread soaks up custard better.
🧂 Rinse sauerkraut if too tangy – Adjust to taste.
⏳ Make-ahead option – Assemble the night before, bake fresh.
🍽 Serve with – Pickles, mustard, or a crisp salad.
FAQs
❓ Can I use turkey pastrami?
Yes! Works great for a lighter version.
❓ How do I store leftovers?
Fridge: 3-4 days (reheat in oven or microwave).
Freezer: 1 month (thaw before reheating).
❓ Can I make this vegetarian?
Swap corned beef for sliced mushrooms or tempeh.
❓ Why is my bake soggy?
Bread wasn’t stale enough—toast cubes first next time.
