24 Hour Wine & Cheese Omelet

24 Hour Wine & Cheese Omelet
serves 10 to 12

1 large day old French loaf* - broken into small pieces
1 1/2 c sour cream
6 T butter, melted
1 c Parmesan cheese
3/4 lb Swiss cheese, shredded
1/2 lb Monterrey jack cheese, shredded
9 thin slices salami, chopped
16 eggs
1/2 c dry white wine
3 3/4 c milk
4 large whole green onions, optional
1 T german mustard
1/8 t ground red pepper
1 t white pepper

• Butter two 9 x 13 pans (or one really big roasting pan). 
• Spread bread over bottom of pan and drizzle with butter.
• Sprinkle with both cheeses and the salami.
• Beat eggs, milk, wine, green onion, mustard, pepper, and red pepper until foamy and then pour over cheese and bread. Mom taught me to press everything down with your hands to make sure the eggs are getting into all the cracks.
• Cover dish with foil, crimp edges, and try not to let the foil sit right on the cheese. Refrigerate over night or up to 24 hours.
• Remove from fridge 30 minutes before baking.
• Preheat oven 325 and bake covered until set - about 1 hour.
• Uncover and spread with sour cream and Parmesan. Bake uncovered until crusty and lightly browned - about 10 more minutes.
• Serve with more sour cream and a couple of salsas to have it Sally style.

*From the first time I remember making this with Mom there was always trouble interpreting what was one large loaf of French bread. She tried baguettes and sourdoughs and artisan breads and sliced sandwich loaves. It all works. The best is a white loaf of unsliced bread that comes in a paper sleeve (not the artisan kind though) because it's fluffy, but a little dry. I always buy two in case mine isn't "large" enough and eat the leftovers. You pretty much just want the pans to be full to the top, but not so mounded that the cheese spills over and the liquid isn't enough to soak into everything. I've put too much bread in before and then I just mixed up an extra cup of milk and two eggs and poured that over (and ate delicious leftovers for a week).