Corned Beef and Cabbage Savory Bread Pudding

Aug 8, 2025
by Adolf Pollich
- 5.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

10 mins
COOK TIME

30 mins
TOTAL TIME

1 hrs 15 mins
SERVING

8 People
VIEWS

3

Transform your St. Patrick's Day leftovers into a comforting and flavorful savory bread pudding. This dish is a delightful way to repurpose corned beef, cabbage, and even rye bread into something truly special.

Ingridients

Adjust Servings

Nonstick cooking spray

6 cups cubed rye bread

1 cup mashed potatoes

1 cup finely chopped cooked cabbage

2 cups chopped cooked corned beef

2 cups shredded Swiss cheese, divided

2 cups half-and-half

4 large eggs, beaten

1 teaspoon cayenne pepper

Nutrition

Carbohydrate

91 g
Cholesterol

148 mg
Fiber

11 g
Protein

29 g
Saturated Fat

12 g
Sodium

1382 mg
Sugar

8 g
Fat

24 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart glass casserole dish with nonstick spray. (5 minutes)

02

Step

Place half of the rye bread cubes on the bottom of the prepared casserole. Spoon mashed potatoes evenly over the bread. Repeat with cabbage, and then corned beef. Sprinkle 1 1/2 cups of the Swiss cheese over the corned beef and top with remaining bread. (15 minutes)

03

Step

In a medium bowl, whisk together the half-and-half, eggs, and cayenne pepper. Pour evenly over the entire casserole. Use a fork to gently press the bread under the batter, allowing it to soak up as much liquid as possible. Let the casserole sit at room temperature for 20 minutes to allow the bread to absorb the liquid. (25 minutes)

04

Step

Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 to 45 minutes. Halfway through the baking time, sprinkle with the remaining Swiss cheese. (45 minutes)

05

Step

Remove from the oven and let the casserole rest for 15 minutes before serving. This allows the bread pudding to set slightly. (15 minutes)

For an extra layer of flavor, try adding a tablespoon of Dijon mustard to the egg mixture.
If you don't have rye bread, sourdough or any hearty bread will work well.
Feel free to substitute Gruyere or Emmental cheese for the Swiss cheese, depending on your preference.
To prevent the top from browning too quickly, cover the casserole with foil during the first half of baking.

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Adolf Pollich

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