Technically what I made is not really bread pudding. Bread pudding needs to be very soft and mushy, and this is more like turkey stuffing - but with a reuben punch!
1 round loaf of sauerdough bread
1 four-pound corned beef brisket
1 cup of drained sauerkraut
1 tsp caraway seed
2 cups chicken stock
1 can of beer
1 tbsp course mustard
1 onion chopped
First brown the corned beef on all sides in a cast iron skillet. Mix beer with mustard and pour into the skillet, covered the beef half way. cover and braise in oven (preheated to 220 degrees) for four hours.
When beef is done, chop it up and reserve the cooking liquid. Cut bread into 1 inch wide cubes, drizzle with olive oil, sprinkle some Italian seasoning, and spread evenly on a baking dish. Toast in a 350 degree oven for 25 minutes.
Beat egg in a measuring cup, pour in the chicken stock, and several tbsp of the beef cooking liquid to make 3 cups of bread soaking liquid. Mix bread cubes with caraway seeds, onion, kraut, beef, and then the soaking liquid. Soak for at least one hour. Then spread mixture in a baking dish, cover with slices of swiss cheese, and bake in 350 degree oven for 30 minutes.
Man this thing tastes great! Can't wait to share the joy with others :)