This is from an Electric Coop flyer.
10 slices rye bread, cut in 3/4" cubes
1 1/2 pounds cooked corned beef
2 1/2 cups shredded Swiss cheese
6 eggs, lightly beaten
3 cups milk
1/4 teaspoon pepper
Grease 9 x 13 glass dish. Arrange cubes on bottom. Coarsely shred corned beef; layer over bread and sprinkle with cheese. Beat eggs, milk and pepper together, pour over mixture. Cover with foil; refrigerate overnight. Bake at 350 degrees, covered, for 45 minutes. Uncover, bake 10 minutes more or until bubbly and puffed. Serve immediately.