24 Hour Casserole

• 1 loaf Challah bread
• 8 eggs
• 3/4 pound shredded longhorn cheese
• 8 ounces cream cheese
• 1/2 teaspoon dry mustard
• 2 cups milk
• 1 stick unsalted butter
• 1/2 teaspoon salt
• 1 dash cayenne pepper
• 1 tablespoon chopped chives

1. Grease a 9"x13" pan or casserole.
2. Remove crust from Challah and tear into small chunks and put in casserole.
3. Add 1/3 of cheese and chopped chives to bread and mix.
4. Melt butter and pour over cheese.
5. Add remaining cheese to casserole.
6. Beat eggs and add milk, salt mustard, and cayenne pepper.
7. After mixing the above ingredients, pour mixture over bread in casserole.
8. Cover and refrigerate for 12-24 hour or overnight.
9. Preheat oven to 325 degrees.
10. Place casserole with cover in oven. (Note: grease the inside of cover so casserole won't stick)
11. Bake for 1 hour.
12. Take off cover and bake for 10 minutes more

bread, eggs, longhorn cheese, cream cheese, dry mustard, milk, butter, salt, cayenne pepper, chives

Taken from www.epicurious.com/recipes/member/views/24-hour-casserole-56f82a1916f9f5a007cc1cdb (may not work)