Twenty four hour wine &cheese omelet

Ingredients

• 1 loaf day old French bread broken small pieces
• 2 6 tablespoons unsalted butter melted
• 3/4 pound domesticated Swiss cheese shredded
• 1/2 pound monteray jack shredded
• 16 Large Eggs beaten
• 2 cups half and half
• 1 1/4 cup milk
• 1/2 cup Dry white wine
• 3-4 large whole green onion chopped
• 1 tablespoon spicey mustard
• 1/4 teaspoon Fresh black pepper ground
• 1/8 teaspoon Red pepper ground
• 1 1/2 cups sour cream
• 2/3 cup Parmesan cheese fresh

Instructions

1. Use two 9 x 13 baking pans/dishes.
2. Grease pans with regular butter (not salted)
3. Spread bread over bottom of pans & drizzle with melted (unsalted butter) sprinkle with Swiss Swiss and jack cheeses.
4. PUT ASIDE
5. BEAT In bowl eggs, half/ half, milk,wine,onions,mustard,black pepper,red pepper, until foamy.
6. Pour mixture over bread and cheese mixture in both pans.
7. Cover pans with foil crimping edges and put in fridge over night.
8. To cook- remove from fridge 30 minutes prior to cooking
9. Pre heat oven to 325 degrees.
10. Bake covered 1 hour and 15 minutes
11. Uncover and spread sour cream on top sprinkle with parmesan cheese
12. Put back in oven un covered and bake until crusty and slightly brown
13. Enjoy!