California Seafood Make Ahead Brunch Bake

Ingredients

• 1 tablespoon butter
• 3 cups fresh sliced mushrooms
• 1/3 cup green onion, sliced
• 1/2 lb raw shrimp, shelled,deveined
• 6 slices white bread
• 3 tablespoons pesto sauce (store bought)
• 2 cups swiss cheese, shredded

• 1 (6 ounce) can crabmeat, drained well

• 1 (14 ounce) can artichoke hearts, drained,quartered
• 6 large eggs
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper

Directions

1. 1

   Grease a 9x13" casserole and set aside.

2. 2

   melt butter and saute mushrooms and onions until tender, stirring frequently.

3. 3

   Add shrimp and cook until pink, stirring often.

4. 4

   SPread 3 slices of the bread with the pesto sauce, then top each with another bread slice, pressing together so thick stick.

5. 5

   Cut pesto sandwiches into small cubes and layer half of them in the bottom of the baking dish.

6. 6

   Sprinkle half of the cheese on top, then pour all of the mushrooms on top, then the crabmeat and the artichokes.

7. 7

   Top with remaining bread cubes, then sprinkle the rest of the cheese on top.

8. 8

   Beat eggs, add milk, salt, and cayene pepper; beat well.

9. 9

   Pour wet mixture over the bread mixture, covering evenly.

10. 10

    You may need to poke some some parts of the bread to get them wet- you want everything to be moistened with the egg mixture.

11. 11

    Cover and chill overnight (or at least 8 hours).

12. 12

    Heat oven to 350 F, remove cover, and bake casserole for about 35-40 minutes, or until a knife inserted in the center comes out clean.

13. 13

    Let rest 5 miutes before slicing to firm up and cool slightly.

14. 14

    Cut into 12 squares.