1 lg. loaf day-old French or Italian bread, broken into small pieces
1/2 lb. Monterey Jack cheese, shredded
10 lg. eggs
3 1/4 c. milk
4 lg. whole green onions, minced
1/4 tsp. freshly ground pepper
1 1/2 c. sour cream
2/3 to 1 c. freshly grated imported Parmesan cheese or shredded Asiago
6 tbsp. (3/4 stick) unsalted butter, melted
3/4 lb. domestic Swiss cheese shredded
9 thin slices Genoa salami, coarsely chopped
1/2 c. dry white wine
1 tbsp. Dusseldorf German mustard
1/8 tsp. ground red pepper
Budding Ham, sliced into thin strips and sauteed

Butter a shallow 3-quart (9 x 13 inch) baking dish. Spread bread over bottom and drizzle with butter. Sprinkle with Swiss and Jack cheese, salami and ham.

Beat together eggs, milk, wine, green onions, mustard, pepper and red pepper until foamy. Pour over cheese. Cover dish with foil crimping edges. Refrigerate overnight.

Remove from refrigerator about 30 minutes before baking.

Bake at 325 degrees (covered) until set, about 1 hour.

Uncover, spread with sour cream and sprinkle with remaining cheese. Bake uncovered until crusty and lightly browned, about 10 minutes. Yield: 12 servings.