24 Hour Wine-Cheese Omelette

• 1 large loaf French bread, broken in small pieces
• 3/4 lb. shredded Swiss cheese
• 9 slices Genoa salami, chopped
• 4 large scallions, chopped
• 1/8 tsp. red pepper
• 3 1/4 c. milk
• 16 eggs
• 6 Tbsp. unsalted butter, melted
• 1/2 lb. shredded Monterey Jack
• 1/2 c. white wine
• 1 Tbsp. mustard
• 1/4 tsp. black pepper
• 2/3 c. grated Parmesan cheese
• 1 1/2 c. sour cream

1. Butter two 3-quart baking pans (9 x 13-inch).
2. Spread bread over bottom; drizzle butter over bread.
3. Sprinkle with shredded cheeses (and salami).
4. Beat together eggs, milk, wine, scallions, mustard and pepper until foamy; pour over cheese.
5. Cover with foil and refrigerate 24 hours or overnight.

bread, swiss cheese, salami, scallions, red pepper, milk, eggs, unsalted butter, shredded monterey jack, white wine, mustard, black pepper, parmesan cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439424 (may not work)