3 c. (1/2") cubed French bread
4 tbsp. butter, melted
1/4 lb. Swiss cheese, shredded
1/4 lb. Monterey Jack cheese, shredded
1/4 lb. sliced cooked ham, cut into 1" squares
6 eggs
1 c. milk
1 green onion, sliced
1 1/2 tsp. Dijon mustard
1 tsp. dried basil leaves
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1 c. sour cream
1/4 c. grated Parmesan cheese
Minced parsley for garnish

Generously butter a shallow 2 1/2 quart baking dish. Spread bread in dish evenly. Drizzle with butter. Sprinkle with the cheeses. Top with ham.

Whisk together eggs, milk, green onion, mustard, basil, black pepper and cayenne. Pour over mixture in pan. Cover with plastic film. Refrigerate overnight or at least 8 hours.

Remove from refrigerator 15 minutes before baking. Bake, uncovered, at 325 degrees for about 45 minutes or until edges are lightly browned and center is set.

Spread with sour cream. Sprinkle with Parmesan cheese. Bake 10 minutes longer. Garnish with minced parsley before serving, if you wish.