Recipe: 24 Hour Wine and Cheese Omelet

24 Hour Wine-Cheese Omelette
Contributor: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
1 large loaf french bread (break into small pieces)
6 tb unsalted; melted butter
3/4 lb shredded swiss cheese
1/2 lb shredded Monterey jack
9 slices Genoa salami; chopped
1/2 c white wine
4 large scallions; chopped
1 tsp mustard
1/8 tsp red pepper
1/4 tsp black pepper
3 1/4 c milk
2/3 c grated parmesan cheese
16 eggs
1 1/2 c sour cream
Butter 2 3-qt baking pans (9" X 13"). 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. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325F for one hour, or until set.Uncover, spread sour cream over it, sprinkle with parmesan cheese and bake another 10 minutes, until browned.