24-HOUR WINE AND CHEESE OMELET

24-HOUR WINE AND CHEESE OMELET image

Number Of Ingredients 15

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

Steps:

1. Butter(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. Beat 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. Remove 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. Spread with sour cream and tomatoes. Sprinkle with Parmesan cheese. 5. Broil uncovered until crusty and lightly browned, about 10 minutes. Serve warm