24 HOUR QUICHE

1 large loaf of day old french bread broken into pieces
6 T melted butter
3/4 lb shredded swiss cheese
1/2 lb shredded monterey jack cheese
9 slices chopped pancetta or prosciutto
3/4 C milk
1/2 C white grape juice
4 large chopped green onions
1 T spicy mustard
1/4 t ground pepper
1 1/2 C sour cream
1 C parmesan cheese
12 eggs

Butter 2 9x13 baking dishes. Spread bread over bottom and drizzle with melted butter. Sprinkle swiss and monterey cheeses and pancetta over the top. In a large bowl, beat eggs, milk, grape juice, green onions, mustard and pepper until foamy. Pour egg mixture over cheese and bread dividing equally among the two dishes. Cover dishes with foil and refrigerate overnight, or up to 24 hours in advance. Remove the quiches 30 minutes before baking. Bake covered, at 325 degrees for 1 hour. Uncover, spread sour cream on top and sprinkle with parmesan cheese. Bake again until lightly brown; about 10 more minutes. Serves 20.