24-Hour Wine and Cheese Omelet

⏱ 100 mins 🍽 12 serving(s) 🏷 Breakfast

This sophisticated dish requires preparation the night before, making it perfect for a special brunch or shower. It features layers of day-old bread, two types of cheese, and salami, all soaked in a rich custard flavoured with dry white wine and mustard. After an overnight rest, it is baked until set, then topped with sour cream and Parmesan for a golden finish. Serve it with fruit salad and crusty bread. The prep time listed does not include the required refrigeration period.

24-Hour Wine and Cheese Omelet

Ingredients

  • 1 loaf French bread, broken into small pieces (Use day-old French or Italian bread)
  • 6 tablespoons unsalted butter, melted
  • 3/4 lb swiss cheese, shredded
  • 1/2 lb monterey jack cheese, shredded
  • 9 slices genoa salami, coarsely chopped
  • 16 eggs
  • 3 1/4 cups milk
  • 1/2 cup dry white wine
  • 4 large green onions, minced
  • 1 tablespoon mustard (German type,Dusseldorf is a good brand)
  • 1/4 teaspoon fresh ground pepper
  • 1/8 teaspoon ground red pepper
  • 1 1/2 cups sour cream
  • 2/3-1 cup parmesan cheese, freshly grated (or Asiago cheese)

Method

  1. Grease two shallow 9x13 inch baking dishes with butter.
  2. Scatter the broken bread pieces across the base of the dishes and drizzle the melted butter over them.
  3. Evenly distribute the shredded Swiss and Monterey Jack cheeses, followed by the chopped salami, over the bread.
  4. In a large bowl, whisk the eggs with the milk, wine, minced green onions, mustard, black pepper, and ground red pepper until the mixture becomes frothy, then pour it over the layered cheese.
  5. Seal each dish tightly with aluminium foil, pressing the edges to secure.
  6. Place the covered dishes in the refrigerator to chill overnight or for a full 24 hours.
  7. Take the dishes out of the fridge roughly 30 minutes before you plan to start baking.
  8. Heat your oven to 325 degrees.
  9. Bake the covered casseroles in the preheated oven until the egg mixture is fully set, which should take about 1 hour.
  10. Remove the foil, spread a layer of sour cream over the top of each casserole, and sprinkle generously with the freshly grated Parmesan cheese.
  11. Return the dishes to the oven, uncovered, and bake for a further 10 minutes or until the top is crusty and has a light golden colour.

Nutrition (per serving)

Sodium752100 mg

Recipe details

CategoryBreakfast
AuthorLeslie in Texas