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Place olive oil in 9 x13-inch glass casserole. Dip 1/2 of bread slices in oil, set aside. Place remaining slices in oil. Spread 1 tablespoon of basil pesto over each slice. Cover with mushrooms, top with 1 tablespoon tomato strips per slice, sprinkle with garlic, oregano, and celery seed. Top with equal portions of mozzarella cheese and reserved bread, oil side up.
Mix eggs and milk then pour over bread stacks. Top each bread stack with a pinwheel of tomato strips and parmesan cheese. Sprinkle with garlic and oregano. Cover and refrigerate 1 hour or overnight. Bake, uncovered in preheated 350-degree oven for 45 minutes or till knife inserted in center comes out clean.
Serves: 6 hungry people
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