Night Before White Wine Omelette Casserole

Ingredients

Loaf of French bread
6 Tbsp butter
4 oz. shredded Monterey jack cheese
4 oz. shredded Swiss cheese
5 slices of 1/4 inch thick ham
8 eggs
1 3/4 cup milk
1/2 cup Atmosphere Chardonnay
2 large whole green onions, chopped finely
1 Tbsp  ground mustard
1/2 tsp. ground pepper
3/4 cup sour cream
1/2 cup freshly shredded Parmesan cheese

Directions

Melt 6 tablespoons of butter and spread 3 Tbsp of it at the bottom of a 13 x 9 pan.

Layer 2-inch thick slices of french bread into the pan and pour the remaining 3 Tbsp melted butter on top. Sprinkle the shredded Monterey jack and swiss cheeses on top of bread slices.

Dice the ham and add on top of cheese. In a bowl, whisk together the eggs, milk, dry white wine, chopped green onions, mustard and  black pepper. Pour mixture over bread, cheese and ham in the pan. Cover the dish with foil and refrigerate at least overnight or up to 24 hours.

When ready to bake, remove from the refrigerator and preheat the oven to 325 degrees. Bake the wine and cheese omelette for 1 hour, or until set. Remove from the oven, uncover, and spread 3/4 cup of sour cream on top and sprinkle with 1/2 cup of freshly shredded parmesan cheese.

Bake uncovered for 10 additional minutes until it is lightly browned and sizzling. Serve immediately.