Corned Beef and Cabbage Savory Bread Pudding

1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart glass casserole dish with nonstick spray.

2. Place 1/2 of the rye bread cubes on the bottom of the prepared casserole. Spoon mashed potatoes evenly over the bread. Repeat with cabbage, and then corned beef. Sprinkle 1 1/2 cups of the Swiss cheese over the corned beef and top with remaining bread.

3. Beat half-and-half, eggs, and cayenne together in a medium bowl. Pour evenly over the entire casserole. Use a fork to gently press the bread under the batter, allowing it to soak up as much liquid as possible. Keep the casserole at room temperature for 20 minutes before baking.

4. Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 45 minutes, sprinkling with remaining Swiss cheese halfway through. Allow casserole to sit for 15 minutes before serving.

Cook's Note:

You can use heavy cream instead of half-and-half.