24 Hour Wine-Cheese Omelette - cooking recipe

Ingredients

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

Preparation

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