Savoury Apple Bread Pudding

A twist from the classic Reuben sandwich replaces sauerkraut with the tart Granny Smith in this rustic brunch entrée. Perfect après ski or for a busy holiday brunch.



Savoury Apple Bread Pudding



  • 1 loaf cubed dark rye bread
  • 4 oz shredded (about 1½ cups) gruyere
  • 4 cubed Granny Smith apples
  • 200-300 gm, cut into slivers, corned beef
  • 6 eggs
  • 1 tsp onion powder
  • 5 cups 18% coffee cream
  • 1/2-1 tsp salt

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  • STEP 1

    Dry the bread cubes in 350 degree oven for 20 min, or leave out in a single layer overnight. Whisk eggs, onion powder, cream, and salt together until well-combined.

  • STEP 2

    Spray a 4” deep casserole (approx 9 x 13”) with cooking spray. Make one layer of chunky bread cubes to cover the bottom. Spread 2/3 of the cheese, corned beef, and apples on top. Layer the rest of the bread on top, then the remaining third cheese/meat/apple.  

  • STEP 3

    Gently pour liquid over the pudding, let stand 15 minutes (or overnight) until bread has soaked up the eggs.

  • STEP 4

    Heat oven to 350 degrees. Put 1” of water in a pan larger than the casserole. Carefully place casserole in water bath and bake for one to two hours until center of custard is set.

  • STEP 5

    Remove pudding from water bath, let stand for about 20 minutes before serving. Leftovers can be covered with foil and gently reheated.