Ingredients
10 slices rye bread, cut into 3/4-inch cubes1-1/2 pounds cooked corned beef, shredded2-1/2 cups (10 ounces each) shredded Swiss cheese6 large eggs, room temperature3 cups whole milk1/4 teaspoon pepper
Preparation
Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with the corned beef and cheese. Whisk the eggs, milk and pepper; pour over the top. Cover and refrigerate overnight.
Preheat oven to 350°. Remove strata from the refrigerator 30 minutes before baking. Cover and bake 40 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 160°. Let stand 5-10 minutes before cutting.
