10 slices rye bread, cut into 3/4 inch cubes
1 1/2 lbs. cooked corned beef (could be decreased to 1 lb.)
2 1/2 c. shredded Swiss cheese (10 oz.)
6 eggs, slightly beaten
3 c. milk
1/4 tsp. pepper

Grease 13 x 9 x 2 inch glass baking dish. Arrange bread cubes on bottom of dish. Coarsely shred corned beef with knife. Layer meat over bread; sprinkle with cheese. Beat eggs, milk, and pepper in bowl until well blended. Pour over corned beef mixture. Cover with foil. Refrigerate overnight. When ready to bake, preheat oven to moderate (350 degree oven) for 45 minutes, then uncovered for 10 minutes or until bubbly and puffed. Serve immediately.