24 Hour Omelet

Directions

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.