ATK 24-Hour Omelet (large) aka Egg Bake or Breakfast Bake

This is based on the "full" recipe, found on the internet, of our Cooking For Two recipe.  (The Cooking for Two recipe doesn't have these exact ingredients, some of which were added in Dec 2012)

NOTES:

1. Consider adding bacon or other flavorful savories to this recipe. Try thyme.
2. Plan to prepare the recipe the night before and bake the next day. Requires 1 hour baking time.
3. Use large casserole dish, 13" x 9"


INGREDIENTS:
3 Tbl unsalted butter, softened (plus extra for baking dish)
10 slices high-quality white sandwich bread
12 oz cheddar cheese, shredded (about 3 cups)
3 cups whole milk
8 eggs
1 extra-small onion
1 tsp table salt
1 tsp dry mustard
1 tsp thyme
1/8 tsp nutmeg
optional: up to 1/8 tsp cayenne/crushed red pepper
1/2 tsp pepper
3/4 tsp hot sauce (Tabasco)


PREPARATION: 

1. Shred the cheese and set aside. Mince the onion and set aside.

2. Grease a large baking dish or casserole dish. Set aside.

3. Spread the butter evenly over one side of each slice of bread, then cut the bread into 1-inch pieces. 

4. Scatter half of the bread evenly into the prepared dish and sprinkle with half of the cheese. 

5. Scatter half of the minced onion over the cheese.

6. Repeat with the remaining bread, cheese, and onion.

7. In a large bowl, whisk the milk, eggs, salt, thyme, nutmeg, mustard, pepper, and hot sauce together in a bowl, then pour evenly over the bread. 

8. Gently press down on the bread to help it soak up the egg mixture. Cover tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.

9. When ready to bake, adjust an oven rack to the middle position and heat the oven to 350 degrees. 

10. Unwrap the dish and bake until puffed and golden brown, about 1 hour. Let cool slightly before serving.