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6 tbsp. butter, divided
4 green onions, chopped
1 garlic clove, minced
1 tbsp. all-purpose flour
1-1/2 c. reduced-sodium chicken broth
1/4 c. Champagne or white wine
1/8 tsp. dry mustard
1/8 tsp. ground nutmeg
1/4 tsp. black pepper
1/2 c. sour cream
10 eggs, beaten
5 c. cubed day-old French bread
1-3/4 c. shredded Swiss cheese
12 oz. ham, cubed

1.  Melt 2 tbsp. butter in med. skillet over med. heat.  Add green onions & garlic; cook 1 min., stirring constantly.  Add flour; mix well.  Stir in broth, champagne, mustard, nutmeg, & black pepper.

2.  Bring to a boil, reduce heat, & simmer til slightly thickened, about 15 min., stirring frequently.  Remove from heat & whisk in sour cream.

3.  Place eggs in med. bowl.  Add a sm. amount of hot mixture to eggs.  Beat egg mixture into sauce; blend well.

4.  Grease 13X9″ baking dish.  Arrange bread cubes in bottom of baking dish.  Melt remaining butter & drizzle over bread cubes.  Top w/ cheese & ham.  Pour egg mixture over top.  Cover casserole w/ plastic wrap & refrigerate overnight.

5.  Preheat oven to 350 deg. F.  Uncover casserole & place on a foil-lined baking sheet.  Bake 55 min., or til a knife inserted in the center comes out clean.  Serves 12.