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Overnight Reuben Breakfast Strata
Melissa Hart

Overnight Reuben Breakfast Strata

Rye bread, corned beef, Swiss and sauerkraut turn the Reuben into a breakfast pan rather than a sandwich. Squeezing the kraut is not optional; trapped brine would thin the eggs and leave the bottom wet. Caraway is kept modest so it supports the rye instead of taking over.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 10 cups day-old rye bread cubes
  • 12 ounces cooked corned beef diced
  • 1 cup sauerkraut rinsed and squeezed very dry
  • 2 cups shredded Swiss cheese
  • 10 large eggs
  • 3 cups whole milk
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon caraway seeds
  • 1 tablespoon butter for the dish

Method
 

  1. Butter a 9-by-13-inch dish. Spread in half the rye, corned beef, sauerkraut and Swiss, then repeat the layers.
  2. Whisk the eggs, milk, Dijon, salt, pepper and caraway until well blended.
  3. Pour the custard over the bread and press gently to wet the top layer.
  4. Cover and refrigerate for 8 to 14 hours. Let the dish stand at room temperature for 30 minutes and heat the oven to 350°F.
  5. Bake uncovered for 50 to 55 minutes, until browned and set at 160°F in the center. Rest 10 minutes before cutting.