Reuben Bread Pudding

This was a hit when I brought it into breakfast for work the day before St. Pat's. Made a double-batch and went home with two servings!

Reuben Bread Pudding
adapted from Taste of Home

Ingredients:
- 1/2 lb. rye bread, cubed
- 2 Tbs. butter, melted
- 1 lb. cooked corned beef, shredded or cubed
- 1 head green cabbage
- 3 Tbs. olive oil
- 1 Tbs. caraway seed
- 3 Tbs. white vinegar
- 8 oz. Swiss cheese, shredded
- 3 large eggs
- 1 cup milk
- 1/3 cup Thousand Island dressing
- 1/2 Tbs. mustard
- 1/4 tsp. pepper

Instructions:
1. Peel off outer layer of cabbage on head. Slice into quarters. Remove stem, then shred cabbage.
2. Head olive oil in a large pan on medium-high heat. Add caraway seeds and saute for 1 minute.
3. Add cabbage, and cook until soft and browning. Stir in vinegar, and set cabbage aside.
4. Pre-heat oven to 350F.
5. In a large bowl, toss cubed rye bread with melted butter. Then stir in corned beef, 2 cups of cabbage, and 4 oz. of the shredded Swiss. Spread evenly into a 11"x7" baking pan.
6. In a medium bowl, combine eggs, milk, Thousand island dressing, mustard, and pepper. Whisk well to combine.
7. Pour custard evenly over bread/beef mixture in pan.
8. Bake for 30 minutes. After 30 mins, take out of oven, sprinkle on remaining Swiss cheese, and bake for another 5-7 minutes until cheese is turning golden and a knife comes out clean from center of bread pudding.