Grease a 9x13-inch baking dish and set aside.

Place the cubed rye bread in the bottom of the prepared baking dish. Top with corned beef, gruyere cheese, sauerkraut, and pickles.

In a large bowl, whisk together the eggs. Add the milk, Thousand Island dressing, and garlic powder to the eggs, whisk until well combined. Pour the custard mixture evenly over the bread. Cover the strata and refrigerate overnight.

Preheat the oven to 350 degrees. Remove the strata from the refrigerator while the oven heats up.

Bake the strata uncovered for 45 minutes. Carefully, sprinkle the Parmesan cheese over the strata and bake until a knife inserted in the center comes out clean, about another 5-10 minutes.

Remove the strata from the oven and let stand for 10-15 minutes before cutting. Garnish with fresh chopped parsley and enjoy!