Prep 30 mins
Cook 45 mins
This recipe can be halved. I keep it in these proportions because I usually have 12 people at my brunches.
- 1 loaf day-old French bread or 1 loaf Italian bread, broken into small pieces (large loaf)
- 6 tablespoons butter, melted
- 3⁄4 lb swiss cheese, shredded
- 1⁄2 lb monterey jack cheese, shredded
- 9 slices genoa salami, thin,coarsely chopped
- 16 eggs
- 3 3⁄4 cups milk
- 1⁄2 cup dry white wine
- 4 large green onions, minced
- 1 tablespoon German mustard
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon ground red pepper
- 1 1⁄2 cups sour cream
- 1 cup freshly grated parmesan cheese or 1 cup shredded asiago cheese
- Butter 2 shallow 3-quart (9x13-inch) baking dishes.
- Spread bread over bottom of baking dishes and drizzle with melted butter.
- Sprinkle with Swiss and Montery 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 and refrigerate overnight.
- 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.
I've used this recipe several times with great success. I've also substituted Canadian bacon for the salami and added sauted mushrooms. I've made it up to 24 hours in advance and it's still perfect. The directions are easy to follow and have outstanding results. I highly recommend this recipe. Yum!