1/2 loaf la Petite Boulangerie French Regular, sliced
3 tbsp. butter, melted
4 oz. Swiss cheese, shredded
4 oz. Monterey Jack cheese, shredded
12 slices bacon, cooked & crumbled
8 eggs
1 1/3 c. milk
1/3 c. white wine
2 green onions, chopped
2 tsp. Dijon-style mustard
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
3/4 c. sour cream
1/2 c. Parmesan cheese, grated

Butter bottom and sides of 9 x 13 inch baking dish. Place bread slices on bottom of dish and drizzle with melted butter. Sprinkle two cheeses and bacon over bread slices. In a medium bowl, beat together eggs, milk, wine, green onion, mustard and peppers until foamy. Pour egg mixture evenly over cheese and bread. Cover tightly with foil; refrigerate overnight.

Remove omelet from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 325 degrees. Bake omelet, covered, for 45 minutes (or until set). Remove foil; spread omelet with sour cream and sprinkle with Parmesan cheese. Return to oven and bake (uncovered) until lightly browned, about 10 minutes.

Makes 12 servings.