Heat a large skillet over medium-high heat with EVOO, 4 turns of the pan. Add peppers, onions, chili pepper and garlic, stir to tender-crisp, 5 minutes. Add cherry tomatoes, season with salt and pepper, remove from heat and cool.
Whisk together eggs, cream or half-n-half, salt, pepper, half the parm cheese, parsley and basil.
Arrange the bread and vegetables in the buttered casserole dish, it will mound up a bit. Pour the eggs over top of the casserole and top with remaining cheese and a few dots of butter. Cover and chill overnight or a couple of days ahead. Bring to room temp. Bake at 375ºF for 60-75 minutes until cooked through.