2 T. butter
1 8 oz. package sliced mushrooms
1/3 C. green onions sliced
1/2 lb. shelled deveined shrimp
1 6 oz. can crabmeat, drained
6 slices white bread
3 T. purchased pesto
8 oz. grated swiss cheese
6 eggs
1 1/2 C. milk
salt and pepper to taste

Spray a 9 x 13 inch baking dish with nonstick cooking spray. Melt butter in a large skillet over medium heat. Add mushrooms and onions and cook until tender, about 5 minutes. Add shrimp and cook until shrimp begin to turn pink. Stir in crab and remove from heat.

Spread 3 slices of the bread with the pesto. Top each with another bread slice and press firmly together. Cut into 1/2 inch cubes. Layer 1/2 into the prepared dish. Sprinkle with 1/2 of the cheese. Top with the mushroom/shrimp mixture. Top with remaining bread and cheese.

Beat eggs in a large bowl. Add milk, salt and pepper. Beat well and pour over bread mixture. Push the bread down lightly, so that all is covered with the egg mixture. Cover, refrigerate for 8 hours or overnight.