Name: Reuben Strata
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 8 cups pumpernickel bread, cut into 1 inch (3 cm) cubes; ¼ cup prepared mustard; ¼ cup butter or margarine, melted; ¾ lb corned beef, sliced; 14 oz sauerkraut, drained; 1 ½ cups Swiss cheese, grated; 6 eggs; 1 cup 2% milk; 2 Tbsp onion, minced; 1 tsp dry mustard powder; ½ tsp salt; ¼ tsp freshly ground pepper; ⅛ tsp granulated garlic

8 cups pumpernickel bread, cut into 1 inch (3 cm) cubes

¼ cup prepared mustard

¼ cup butter or margarine, melted

¾ lb corned beef, sliced

14 oz sauerkraut, drained

1 ½ cups Swiss cheese, grated

6 eggs

1 cup 2% milk

2 Tbsp onion, minced

1 tsp dry mustard powder

½ tsp salt

¼ tsp freshly ground pepper

⅛ tsp granulated garlic

Spray a 9 inch x 13 inch x 2 inch (22 cm x 34 cm x 5 cm) baking dish with non-stick cooking spray.

Layer half of the pumpernickel bread cubes on bottom of baking dish. Mix prepared mustard with melted butter and drizzle half over bread cubes. Top with layers of corned beef, sauerkraut, and Swiss cheese. Top with remaining bread cubes and drizzle remaining half of mustard mixture over all.

In a bowl, whisk together eggs, milk, onion, dry mustard, salt, pepper and garlic. Slowly pour over strata.

Let sit at room temperature for 30 minutes, or up to 12 hours covered in refrigerator.

Preheat oven to 325° F (160° C) and bake strata for 50 minutes or until a knife, inserted, comes out clean.