Brunch, Creative Cookery, Eggs, Luncheon, Seafood
1 loaf 16-oz French bread
6 tablespoons butter melted
12 ounces cooked crabmeat shredded
12 ounces grated swiss cheese
8 ounces grated Monterey Jack cheese
3 1/4 cups milk
1/2 cup white wine
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
1/8 teaspoon white pepper
4 green onions sliced
4 roma tomatoes thinly sliced
1 1/2 cups sour cream
2/3 cup freshly grated Parmesan cheese
Butter two 9x13" baking dishes.
Remove crust from bread & discard. Tear bread into small pieces. Set aside to dry for 2 hours.
Divide bread between the 2 prepared baking dishes and drizzle with melted butter.
Arrange crabmeat & cheeses over bread.
Beat eggs, milk, wine, mustard & peppers in a large bowl. Stir in onions and pour over crabmeat.
Cover and chill overnight.
Preheat oven to 325 degrees.
Arrange tomato slices over tops of casseroles. Cover & bake for 50 minutes.
Spread with sour cream and sprinkle with Parmesan cheese.
Bake uncovered until cheese melts & top is crusty, 10-15 minutes.