Make Ahead Egg Strata Casserole

This is technically called "24-Hour Fluffy Omelet" or something like that, but it reminds me more of a strata than an omelet. It's easy and a terrific way to use up bread that's getting a touch stale. It's also a great make ahead option when you'll have company at breakfast.

Recipe based on one in America's Test Kitchen Family Favorites Cookbook

• 3 T. unsalted butter, softened
• 10 sliced firm white bread*
• 12-oz. shredded Cheddar cheese (can mix in others if needed/desired)
• 8-11 eggs*
• 1 t. salt
• 1 t. pepper
• 1 t. dry mustard
• 1/2 t. onion powder
• 1/2 t. tabasco, optional

*depending on the size of your bread slices, you may need the larger amount of eggs. Start with the smaller amount and add extra if necessary at the end.

1. Butter a 9x13-inch casserole thoroughly. Use the remaining butter to butter one side of each slice of bread. Cut each slice into 1-inch pieces and scatter half evenly over the bottom of the pan. Sprinkle half of the cheese evenly over the bread in the pan. Repeat with remaining bread and cheese.
2. Whisk 8 eggs together with the seasonings (I think the seasonings would be a little too much if you use only the 8 eggs--use your best judgment). Pour over the bread/cheese mixture and press bread down lightly until submerged. If your bread slices were large and/or thick, you may need the extra eggs: just whisk the extras together and pour over the areas that look a little dry.
3. Cover pan tightly with Saran wrap and refrigerate for 8-36 hours! (I've only tried overnight, but the Test Kitchen folks claim that you can hold it up to 36 hours.)
4. Bake at 350 degrees for about 1 hour, until puffy and slightly browned (remove the plastic wrap first!).

Serves 6-8