California Seafood Make Ahead Brunch Bake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1 tablespoon butter
• 3 cups fresh sliced mushrooms
• 1/3 cup green onion, sliced
• 1/2 lb raw shrimp, shelled,deveined
• 6 slices 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

Recipe

• 1 grease a 9x13" casserole and set aside.
• 2 melt butter and saute mushrooms and onions until tender, stirring frequently.
• 3 add shrimp and cook until pink, stirring often.
• 4 spread 3 slices of the bread with the pesto sauce, then top each with another bread slice, pressing together so thick stick.
• 5 cut pesto sandwiches into small cubes and layer half of them in the bottom of the baking dish.
• 6 sprinkle half of the cheese on top, then pour all of the mushrooms on top, then the crabmeat and the artichokes.
• 7 top with remaining bread cubes, then sprinkle the rest of the cheese on top.
• 8 beat eggs, add milk, salt, and cayene pepper; beat well.
• 9 pour wet mixture over the bread mixture, covering evenly.
• 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 cover and chill overnight (or at least 8 hours).
• 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 let rest 5 miutes before slicing to firm up and cool slightly.
• 14 cut into 12 squares.