Reuben and Rye Strata Recipe
This Reuben and Rye Strata is a savory baked casserole that combines the classic flavors of a Reuben sandwich in a comforting breakfast or brunch dish. Cubed rye bread is layered with corned beef, Gruyere cheese, sauerkraut, and dill pickles, then soaked overnight in an egg custard infused with Thousand Island dressing. Baked until golden and topped with Parmesan cheese, this strata is perfect for serving a crowd and delivers a delicious twist on traditional morning fare.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 11 hours 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Strata Layers
- 10 slices rye bread, cubed (about 6 cups)
- 1 1/4 pounds thinly sliced deli corned beef, chopped
- 2 cups shredded Gruyere cheese or Swiss cheese
- 1 cup sauerkraut, rinsed, drained and patted dry
- 1/4 cup chopped dill pickles
Custard
- 6 large eggs
- 2 cups 2% milk
- 2/3 cup Thousand Island salad dressing
- Dash garlic powder
Topping and Garnish
- 1/4 cup shredded Parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
- Prepare the strata layers: Lightly grease a 13×9-inch baking dish. Place the cubed rye bread evenly in the dish, then layer chopped corned beef, shredded Gruyere cheese, drained sauerkraut, and chopped dill pickles on top.
- Make the custard: In a large bowl, whisk together the eggs, 2% milk, Thousand Island dressing, and a dash of garlic powder until smooth and combined.
- Combine and refrigerate: Pour the egg mixture evenly over the bread and meat mixture in the baking dish. Cover the dish with plastic wrap or foil and refrigerate overnight to allow the bread to soak and flavors to meld.
- Preheat the oven: Remove the strata from the refrigerator as the oven heats. Preheat the oven to 350°F (175°C).
- Bake the strata: Uncover the strata and bake for 45 minutes.
- Add Parmesan and finish baking: Sprinkle the shredded Parmesan cheese evenly over the top, then continue baking uncovered for an additional 5-10 minutes, or until a knife inserted in the center comes out clean and the top is golden and set.
- Rest and garnish: Let the strata stand for 10-15 minutes before cutting to serve. Sprinkle with chopped fresh parsley for a fresh, colorful finish.
Notes
- Refrigerating the strata overnight allows the bread to fully absorb the egg mixture, resulting in a more custardy and flavorful dish.
- Gruyere cheese provides a rich, nutty flavor, but Swiss cheese can be used as a substitute if preferred.
- Rinsing and drying the sauerkraut reduces excess moisture to prevent the strata from becoming soggy.
- To make ahead, assemble and refrigerate overnight; then bake just before serving.
- Ensure the baking dish is greased well to prevent sticking and for easy serving.
Keywords: Reuben casserole, rye bread strata, brunch recipe, corned beef strata, baked breakfast casserole, Gruyere cheese strata, Reuben sandwich bake
Find it online: https://lucabites.com/reuben-and-rye-strata-recipe/
