• any white bread  to fill the bottom of a 9 x 13-inch pan – I used a loaf of Pepperidge Farm White Sliced Bread Original, decrusted and cubed
• 3 tbsp. butter, melted (I did not add)
• 1 lb. Monterey Jack cheese, shredded
• 1/4 lb. Genoa salami, julienned
• 10 eggs
• 1-1/2 cups 2% milk
• 1/3 cup white wine
• 3 green onions, white and green part, chopped
• 2 tsp. Dijon mustard
• 1/8 tsp. black pepper
• 1/8 tsp. red pepper flakes
• 1 cup low-fat sour cream
• 1/2 cup Parmesan, shredded

Comment: I have cut back in a few places (2% versus whole milk; low-fat sour cream versus regular).  Otherwise it is almost too rich to eat.

Grease your pan and spread bread pieces over bottom;  sprinkle with Monterey Jack cheese and salami.

Beat together eggs, milk, wine, green onions, mustard and black and red peppers until mixture is frothy.  Pour mixture over bread; cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, covered at 350°F for 1 hour.

Uncover, spread with sour cream (I did not use) and Parmesan cheese.  Bake, uncovered, an additional 10 minutes or until lightly browned.

Recipe by cookingwithauntjuju.com