Recipe by Leslie in Texas
This must be started the night or day before you plan to serve it. It makes an elegant brunch or shower main dish served with a mixed fruit salad, crusty bread and a dry white or sparkling wine.Originally from a November 1980 issue of Bon Apetit featuring easy Brunch ideas.Prep time does not include refrigeration time.
Top Review by RachelJudt
I have been making this casserole for years, and it is AMAZING. I had to beg for the recipe when I had it at a brunch one time. I would say, though, that this feeds WAY more than 12 people. I bet you could get at least 10 servings out of one pan.
- 1 loaf French bread, broken into small pieces (Use day-old French or Italian bread)
- 6 tablespoons unsalted butter, melted
- 3⁄4 lb swiss cheese, shredded
- 1⁄2 lb monterey jack cheese, shredded
- 9 slices genoa salami, coarsely chopped
- 16 eggs
- 3 1⁄4 cups milk
- 1⁄2 cup dry white wine
- 4 large green onions, minced
- 1 tablespoon mustard (German type,Dusseldorf is a good brand)
- 1⁄4 teaspoon fresh ground pepper
- 1⁄8 teaspoon ground red pepper
- 1 1⁄2 cups sour cream
- 2⁄3-1 cup parmesan cheese, freshly grated (or Asiago cheese)
Directions See How It's Made
- Butter 2 shallow 3 quart (9x13 inch) baking dishes.
- Spread bread over bottom and drizzle with melted butter.
- Sprinkle with Swiss and Jack cheeses and salami.
- Beat together eggs,milk,wine,green onions, mustard,pepper and red pepper until foamy; pour over cheese.
- Cover dishes with foil, crimping edges to seal.
- Refrigerate overnight or up to 24 hours.
- Remove from refrigerator about 30 minutes before baking.
- Preheat oven to 325 degrees.
- Bake casseroles covered until set, about 1 hour.
- Uncover;spread with sour cream and sprinkle with parmesan cheese.
- Bake uncovered until crusty and lightly browned, about 10 minutes.