Butter, for greasing and to dot the top
1/4 cup EVOO
2 to 3 cloves garlic, thinly sliced
2 cubanelle peppers
1 large red sweet pepper
1 red onion, chopped
1 chile pepper, Fresno, jalapeno or Italian cherry, thinly sliced or finely chopped
1 pint cherry tomatoes
Salt and pepper
Salt and pepper
8 eggs
1 pint cream or half-and-half
1 1/2 cups grated Parmigiano-Reggiano
1/4 cup fresh flat leaf parsley, chopped
Small handful fresh basil leaves, torn or sliced
6 cups chopped or torn stale bread, white or peasant-style
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