24 Hour Salmon & Salami OMELET

10 cups day old French bread (about 1&1/2 - loaves)
3/4 stick unsalted butter, melted
3/4 pound Swiss cheese, grated (about 3 cps)
1/2 pound Monterey jack, grated (about 2 cups)
2 ounces Genoa Salami salami, sliced thin and chopped
2 pounces Smoked salmon, sliced thin & chopped
16 large eggs
3&1/4 cups milk
1/2 cup dry white wine
1/2 cup scallion, sliced thin)
1 T. German style mustard (or sweet & sour mustard)
1 t. salt
1&1/2 t. fresh ground black pepper
1/2 t. cayenne
1&1/2 cups sour cream
2/3 - 1 cup fresh grated parmesan cheese, or to taste

Divide the bread between 2 buttered 9X13 Pyrex baking dishes, and drizzle the buttered over it.
Sprinkle each mixture with half the Swiss cheese and half the Jack cheese.
Top one mixture with the salami and the other with the smoked salmon.
In a large bowl whisk the eggs, the milk, the wine, the scallion, the mustard, the salt, the black pepper, and the cayenne until the mixture is well combined.
Pour half the custard into each pan.
Cover the pans with foil and chill overnight.

When ready to bake allow the strata to come to room temp.
Bake, covered in preheated 323 degree oven for about one hour.
Spread each omelet carefully with half the sour cream and top each with half the parmesan.
Put the pans back into the oven and bake another 15 minutes longer until the toppings are light golden brown.
Let the omelets cool for about 15-20 minutes before serving.

NOTE: You can use all smoked salmon or all salami.

DISCLAIMER: Not for those who are dieting :)