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.
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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.
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.
Gently pour liquid over the pudding, let stand 15 minutes (or overnight) until bread has soaked up the eggs.
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.
Remove pudding from water bath, let stand for about 20 minutes before serving. Leftovers can be covered with foil and gently reheated.