24 Hour Omelet

My mom always made this for brunches or other gatherings...and it's always a hit!

• Ready In: 1 hr 35 mins
• Serves: 10-12

Ingredients

• 1  loaf  jewish  egg bread, crust removed (can also use Sheepherders, Sourdough, or any other hard bread)
• 1⁄2 cup butter, melted
• 8  ounces cream cheese
• 3⁄4 lb  longhorn cheese, grated
• 8  eggs
• 2  cups milk
• 1⁄2 teaspoon dry mustard
• 1  tablespoon chives
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  dash cayenne pepper

Directions

1. Chunk the bread and place in a well greased casserole dish. Pour melted butter over the bread.
2. Sprinkle the cheeses over top, creamcheese first.
3. Beat the remaining ingredients together and pour over bread.
4. Refrigerate, covered, overnight.
5. Bake, covered, at 325 for 60-75 minutes. Uncover for the last 10 minutes.
6. Variations: Sprinkle cooked, crumbled bacon or sausage on top before pouring the egg mixture. Can also add favorite veggies.