This Reuben and Rye Strata is a delightful twist on the classic Reuben sandwich, transformed into a hearty and satisfying breakfast or brunch dish. Layers of rye bread, tangy sauerkraut, corned beef, and gooey Swiss cheese are soaked in a savory custard and baked until golden and bubbly. It’s perfect for feeding a crowd, and the flavors meld together beautifully, making it a comfort food dish that’s both familiar and exciting. Serve it with a dollop of Thousand Island dressing on the side for the full Reuben experience.
Ingredients:
- 8 slices of rye bread, cubed
- 1 lb corned beef, chopped
- 2 cups sauerkraut, drained
- 2 cups Swiss cheese, shredded
- 6 large eggs
- 2 cups whole milk
- 1 cup half-and-half
- 1/4 cup Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
- Butter or non-stick spray for greasing the pan
Instructions:
- Preheat your oven: Set the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Layer the ingredients: In the greased baking dish, spread half of the cubed rye bread evenly. Layer half of the chopped corned beef, sauerkraut, and shredded Swiss cheese on top. Repeat the layers with the remaining ingredients.
- Prepare the custard: In a large mixing bowl, whisk together the eggs, milk, half-and-half, Dijon mustard, caraway seeds (if using), salt, and pepper until fully combined.
- Pour and soak: Slowly pour the custard mixture over the layers in the baking dish, ensuring the bread is well soaked. Press down lightly with a spatula to help the bread absorb the liquid.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the strata is set.
- Serve: Allow the strata to cool slightly before slicing. Serve warm with a side of Thousand Island dressing, if desired.
Enjoy this warm, comforting dish that brings all the flavors of a Reuben sandwich to your breakfast table!
