24-Hour Wine and Cheese Omelet

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.

• Ready In: 1 hr 40 mins
• Serves: 12

Ingredients

• 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

1. Butter 2 shallow 3 quart (9x13 inch) baking dishes.
2. Spread bread over bottom and drizzle with melted butter.
3. Sprinkle with Swiss and Jack cheeses and salami.
4. Beat together eggs,milk,wine,green onions, mustard,pepper and red pepper until foamy; pour over cheese.
5. Cover dishes with foil, crimping edges to seal.
6. Refrigerate overnight or up to 24 hours.
7. Remove from refrigerator about 30 minutes before baking.
8. Preheat oven to 325 degrees.
9. Bake casseroles covered until set, about 1 hour.
10. Uncover;spread with sour cream and sprinkle with parmesan cheese.
11. Bake uncovered until crusty and lightly browned, about 10 minutes.