Savory Bread Pudding with Corned Beef and Sauerkraut

Show: Cold Weather Comfort Food

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1 oval loaf pumpernickel bread, sliced (preferably day-old)
12 ounces corned beef
5 ounces Emmenthaler cheese, grated (you can substitute regular Swiss cheese)
2 ½ cups (packed) sauerkraut, drained (make sure to squeeze out excess water)
2 eggs
1 cup whole milk
1 cup cream
¼ cup tomato juice
1 tablespoon plus 1 teaspoon mayonnaise

Preheat oven to 375 °. Cut crusts from about 16 slices of bread. Line bottom of 9x9 pan with a single layer of bread slices, cutting smaller pieces to fill odd shaped holes.  

Spread corned beef on top of bread. Sprinkle ½ of cheese over. Next, spread sauerkraut over.   Top with another single layer of bread, again cutting smaller pieces to fill odd shaped holes.  

In a medium bowl, whisk eggs until blended. Whisk in milk, cream, tomato juice, and mayonnaise. Pour mixture evenly over bread pudding. Cover surface with plastic wrap and weight to help mixture soak in. (For example, you might top with several cans of vegetables.) Store in refrigerator for 20 minutes. Sprinkle with remaining cheese. Bake for 40 minutes. Cut into squares and serve. Consider passing Thousand Island dressing separately.

Serves 4 as a main dish, 6 as a side.