Rueben Brunch Casserole

Everything you love about a Reuben sandwich turned into a make-ahead brunch casserole. Cubed rye bread forms the base, topped with coarsely shredded corned beef and a thick blanket of Swiss cheese, all soaked in a simple egg-and-milk custard overnight.

That overnight rest is what makes this work. The rye bread absorbs the custard completely, puffing up during baking into something between a savory bread pudding and a strata. By morning, all you do is slide it into the oven.

Baking covered first traps steam so the custard sets evenly through the center. The final 10 minutes uncovered browns the top and crisps the cheese edges. You’ll know it’s done when the center puffs up and the whole thing is bubbling at the edges.

Coarsely shredding the corned beef with a knife (not slicing it thin) gives you irregular, meaty pieces that distribute better through the layers than deli slices would.

Kitchen Tips

• Use day-old rye bread. Fresh bread is too soft and turns mushy after soaking overnight.
• Let the casserole sit 5 to 10 minutes after baking before cutting. The custard firms up as it rests.
• Leftover corned beef from a boiled dinner works best here. Deli corned beef will work in a pinch but has less flavor.
• Add a layer of drained sauerkraut between the meat and cheese for the full Reuben experience.

Variations

• Thousand Island drizzle: Serve with a side of Thousand Island dressing for dipping. It’s the missing Reuben element.
• Turkey Reuben version: Swap corned beef for sliced turkey breast and use Havarti instead of Swiss.
• Pumpernickel base: Use pumpernickel bread instead of rye for a deeper, earthier flavor.