Grease a 9x9” square baking pan. Set aside.

In a large bowl, mix together eggs, milk, nutmeg, paprika, cinnamon, salt and pepper.

Then pour about ½ cup egg mixture on the bottom of the pan. Layer pieces of bread on top of egg mixture in a single layer before pouring more egg mixture on top. Continue the process until all bread and egg mixture is used or the baking pan is full.

Place tea bags into three separate corners of the pan with egg and bread. Cover and refrigerate for at least 4 hours, overnight is great.

In the morning, preheat oven to 425 F.

Remove the dish from the refrigerator, uncover and remove the tea bags.

Slide the baking dish into the oven.

Bake for 30-40 minutes, or until the top pieces of bread are golden brown and slightly dry. Use a butterknife to test the center; it should come out clean. Avoid overbaking.

Let it rest for five minutes then cut into large squares. 

Dust the top with a pinch of ground cardamom if desired.

Serve warm with butter and syrup.