Corned Beef. It’s a love-hate dinner. I think I’m the only one in my family that loves it. Some like it. Some hate it. Hate is such a harsh word. There are always leftovers and this year I’m planned on making only leftover corned beef. I braised the beef and portioned it out to make a variety of meals.
One of my favorite post-St. Patrick’s Day lunches includes a Reuben sandwich. This bread pudding is a spin on that classic. I cook my potatoes and cabbage separately from the beef, but always make enough for leftover use. This recipe uses a delicious organic potato and leek bread from The Fresh Plate, leftover corned beef, onion, cabbage, spicy mustard (also from The Fresh Plate) and baby Swiss from Boggy Meadow Farm from Salem NH Farmers Market.
- 2 c shredded corned beef
- sm onion, chopped
- 1 c chopped, parboiled cabbage
- 1 garlic clove, finely chopped
- 8 eggs
- 3 c milk (I used a combo of milk and buttermilk)
- 3 tbs spicy coarse mustard (from The Fresh Plate)
- 1 c shredded Swiss cheese
- 1 loaf Organic Braided Potato and Leek Bread from The Fresh Plate, cut into cubes
- Freshly ground sea salt and black pepper
What you do:
- Heat 1 tbs evoo in sautépan.
- Add onion and cook until caramelizing begins, about 3-5 min.
- Add cabbage and garlic and cook another 3 min.
- In lg bowl whisk eggs, milk and mustard.
- Season with salt and pepper.
- Prepare 4-qt baking dish.
- Place half the bread in baking dish.
- Layer half the cabbage mixture, half the corned beef and half the cheese over bread.
- Pour egg mixture over bread.
- Cover and chill at least 2 hours.
- Heat oven to 350˚.
- Bake, uncovered, until puffed and golden, 35-40 min.
- Let sit 5 min before serving.
- Serve with mustard hollandaise sauce and/or parsley pesto, if desired