10 slices rye bread, cut into 3/4" cubes
1 1/2 lbs. cooked corned beef
2 1/2 c. shredded Swiss cheese (10 oz.)
6 eggs, lightly beaten
3 c. milk
1/4 tsp. pepper

Grease 13"x9"x2" 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 350 degrees. Bake, covered for 45 minuets, then uncovered for 10 minutes, or until bubbly and puffed. Serve immediately.