24 Hour Omelet

1. 1

   Butter the bottom and sides of a 9 x 13 inch casserole.

2. 2

   Spread softened butter over 1 side of each slice of read.

3. 3

   Cut the bread into 1 inch slices.

4. 4

   Scatter half of the bread evenly in the prepared dish, sprinkle with half of the cheese.

5. 5

   Repeat with remaining bread and cheese.

6. 6

   Whisk the eggs in a large bowl until well combined; whick in milk, onion pepper, mustard and hot sauce.

7. 7

   Pour over bread mixture.

8. 8

   Press down bread to submerge.

9. 9

   Wrap tightly in plastic wrap and refrigerate 8 to 24 hours.

10. 10

    Set oven rack to middle of oven, preheat oven to 350 degrees.

11. 11

    Unwrap casserole and bake until puffed and golden brown, about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.