Instructions: Grease two 13x9x2-inch baking pans. Spread bread over bottom of baking pans; drizzle with butter, sprinkle with Swiss and Monterey Jack cheeses and salami. With whisk, beat eggs, milk, wine, onion, mustard and peppers together until foamy. Divide egg mixture and pour into baking dishes; cover with foil. Refrigerate overnight, or up to 24 hours. Bake covered casserole about 1 hour or until set. Uncover; spread with sour cream and sprinkle with Parmesan or Asiago cheese. Bake uncovered until crusty and light brown, approximately 10 minutes.

Makes 12 to 16 servings.

Note: can substitute bacon or ham for salami

Kristine Says: I enjoy having brunches over at my house during the holidays. However, holidays are very busy, so anything that I can make overnight is a bonus. I serve this with cinnamon rolls and curried fruit.

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