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Submitted by: Leona Krivda from Belle Vernon, PA
Originally shared on the web 12/04/2017

10 slices rye bread, cut into 3/4-inch cubes
1-1/2 lbs. cooked corned beef, coarsely shredded
10-oz. pkg. Swiss cheese, shredded
6 eggs, lightly beaten
3 c. milk
1/4 t. pepper

Arrange bread cubes in a greased 13"x9" baking pan. Layer corned beef over bread cubes; sprinkle with cheese. In a bowl, beat together eggs, milk and pepper; pour over top. Cover with aluminum foil and refrigerate for 8 hours to overnight. Bake, covered, at 350 degrees for 45 minutes. Uncover and bake an additional 10 minutes. Serve immediately. Makes 6 to 8 servings.