1 lg. day old French or Italian bread, in sm. pieces
6 tbsp. (3/4 stick) unsalted melted butter
3/4 lb. domestic Swiss cheese, shredded
1/2 lb. Monterey Jack cheese, shredded
9 thin sliced Genoa salami, chopped
16 eggs
3 1/4 c. milk
1/2 c. dry white wine
4 lg. whole green olives, diced
1 tbsp. brown mustard
1/4 tsp. fresh ground pepper
1/8 tsp. fresh red pepper
1 1/2 c. sour cream
2/3 - 1 c. freshly grated Parmesan

Butter 2 shallow (3 quart) 9"x13" baking dishes.

Spread bread over bottom and drizzle with butter. Sprinkle with Swiss and Jack cheese and salami. Beat together eggs, milk, wine, green onions, mustard and pepper until foamy. Pour over cheese. Cover dish with foil, crimping edges. Refrigerate overnight. Remove from refrigerator about 30 minutes before baking. Preheat oven to 350 degrees. Bake casseroles covered until set, about 1 hour. Uncover, spread with sour cream and sprinkle with lightly browned, about 10 minutes more. Cut into squares and serve.