24-Hour Wine And Cheese Omelet

• 1 loaf French or Italian Bread, day-old, broken into small pieces
• 6 tablespoons Unsalted butter, melted
• 20 ounces Swiss cheese, shredded
• 16 ounces Monterey jack cheese, shredded
• 16 slices Genoa salami (can substitute roasted peppers), coarsely chopped
• 16 each eggs
• 3 1/4 cups Milk (3-1/4 cups)
• 1/2 cup Dry White wine
• 6 each Green Onions (large), minced
• 1 Tablespoon German Mustard
• 1/4 teaspoon Pepper
• 1/8 teaspoon Ground Red pepper
• 1 1/2 cups Sour Cream
• 3/4 cup Grated Parmesan cheese
• 1 each Tomato, sliced thin

1. 1.tutter(or PAM) two 9x13-inch baking dishes. Spread bread cubes over bottom of pans and drizzle with melted butter. Sprinkle with cheeses,salami, and green onion.
2. 2.teat eggs, milk, wine, and mustard until foamy. Pour over cheese. Sprinkle with red peppers to taste. Cover with foil, crimping edges. Refrigerate overnight or up to 24 hours.
3. 3.temove from refrigerator about 30 minutes before baking. Preheat oven to 325*F. Leave pans covered with foil. Bake until set, about 1 hour. Uncover.
4. 4.tpread with sour cream and tomatoes. Sprinkle with Parmesan cheese.
5. 5.troil uncovered until crusty and lightly browned, about 10 minutes. Serve warm

italian bread, unsalted butter, swiss cheese, cheese, salami, eggs, milk, white wine, green onions, german mustard, pepper, ground red pepper, sour cream, parmesan cheese, tomato

Taken from www.epicurious.com/recipes/member/views/24-hour-wine-and-cheese-omelet-52808661 (may not work)