A little while back, I talked about an upcoming brunch that I was attending at my sister’s beautiful home. We had talked about the menu, and had everything set with the exception of one more dish. I was very much torn between several possibilities – all new to me – all perfect for brunch. (If you want to check out the contenders wander on over to Calling on Home Cooks for Sunday Brunch Ideas). I had asked for input – and put the final choices up for a vote. My sister had the final say – with a big YUM! comment retarding a wine and cheese omelette recipe.
The original recipe was enough to fill two 9×13. Wow, that’s a lot of egg casserole! It was just us – five adults and two small children – we really didn’t need two casseroles. Having never made the dish before, I went ahead and cut the recipe in half. I am sooooo glad I did. It was absolutely delicious – very similar to a crustless Quiche. However; with the French Bread, milk and sour cream, it was very rich and filling. One casserole was more than enough. (To see the double recipe, please see the original post above). This was very easy to make. Perfect for Christmas Morning with a house full of company. The prep work the night before isn’t much to speak of, then all you need do in the morning is to take the casserole out of the fridge, let it set on the counter while the oven warms and the first pot of coffee brews. Pop it in the oven for about an hour, finish it off with the sour cream-Parmesan Cheese topping and you’re done. I wasn’t sure how well the casserole would travel. Although we weren’t going very far (we only live a few miles apart) the casserole did fine. I was even able to place it in her oven to warm a bit more before serving and it was wonderful. The recipe called for shredded Swiss. For whatever reason, the deli counter didn’t have any Swiss blocks, so I used thin sliced Swiss and cut it into long, thin strips, then cut those into thirds. It sprinkled very well.
24-Hour Wine & Cheese Omelette Casserole
1/2 large loaf day-old French bread, broken into small pieces
4 tablespoons of butter, melted
6 oz shredded Swiss cheese
4 oz shredded Jack Cheese
1 ½ cups milk
1/4 cup dry White wine
2 green onions, trimmed and minced
1/2 tablespoon mustard
1/8 teaspoon pepper
Pinch red pepper
2/3 cup Sour Cream*
1/2 Cup Parmesan Cheese, grated*
*Add at end of baking period, during last 10 minutes.
Butter a 9×13 baking dish. Tear French Bread into small pieces and spread over bottom of baking dish. Drizzle with melted butter, then sprinkle buttery bread with Swiss and Jack Cheeses.
Beat together eggs, milk, wine, onions, mustard and peppers until foamy. Pour over bread mixture. Push down any bread that might float to the top. Cover with foil and refrigerate over night.
Remove from refrigerator 30 minutes prior to baking. Preheat oven to 325 degrees.
Bake covered casseroles for 1 hour or until set. Remove from oven, spread sour cream over casseroles and sprinkle with Parmesan cheese. Bake an additional 10 minutes or until crusty brown.
This recipe is easy to mix up a bit. Add chopped green chilis for a south of the border influence, or crumbled bacon or even diced ham.