a casserole dish with some butter, set aside.
Heat a large skillet over medium-high heat with the EVOO. Add the garlic, cubanelles, sweet peppers
and chiles, then stir. Cook to tender-crisp, 5 minutes. Add the tomatoes, and season with salt and pepper. Remove from the heat and cool.
together the eggs, cream
, half of the cheese, the parsley, basil
and some salt and pepper.
Arrange the bread and cooled vegetables in the casserole dish
, it will mound up a bit. Pour the eggs over top of the casserole and top with the remaining cheese
and a few dots of butter
. Cover and chill overnight or a couple of days ahead.
To serve, bring the casserole to room temperature. Then bake at 375 degrees F until cooked through, 1 hour to 1 hour 15 minutes.