Crab, Shrimp, and Scallop Bread Pudding

3 cups vegetable broth
1 cup dry white wine
1 pound medium shrimp (about 35 per pound), cleaned and deveined
1 pound bay scallops
2 cups whole or low-fat milk (do not use fat-free)
1 large day-old and very stale Italian bread loaf, cut into 1-inch cubes (6 cups)
2 large eggs
3 tablespoons unsalted butter, melted and cooled, plus additional for greasing the pan
1 tablespoon paprika
4 teaspoons chopped oregano leaves or
2 teaspoons dried oregano
Many dashes of hot red pepper sauce to taste, up to 1 teaspoon
12 ounces lump crabmeat, picked over for shell and cartilage
8 ounces GruyÃ¨re, shredded
1â„2 teaspoon salt
1â„2 teaspoon freshly ground black pepper

Bring the broth and wine to a simmer in a large saucepan set over high heat. Add the shrimp and cook for 1 minute. Add the scallops and cook until they are opaque and the shrimp are pink but not yet fi rm, about 2 more minutes.
Transfer the shellfi sh to a colander set in the sink with a slotted spoon. Remove the broth mixture from the heat. Refresh the shellfi sh under cool running water. Roughly chop the shrimp and scallops. Place on a plate; cover and refrigerate.
Skim off any foam from the broth mixture; bring back to a boil on high heat. Boil vigorously until reduced to 2 cups. Stir in the milk.
Place the bread in a large bowl. Pour the broth mixture over it; set aside to soak for 1 hour.
Meanwhile, position the rack in the center of the oven and preheat the oven to 375Â°F. Lightly butter a 13 Ã— 9-inch casserole.
Lightly whisk the eggs in a large bowl with the cooled, melted butter, paprika, oregano, and hot red pepper sauce. Stir this mixture into the bread mixture along with the chopped shrimp and scallops.
Stir in the crabmeat, half the grated cheese, the salt, and pepper
Pour this mixture into the prepared baking dish. Sprinkle the top with the remaining cheese.
Bake until bubbling and golden brown, 25 to 30 minutes. Let stand at room temperature for 10 minutes before serving.