Southern Vegetable Pie

I got this recipe out of Bon Appetit' and adapted it slightly. I believe that the original came from Cornerstone Farm Bed & Breakfast. It is not a pie so much as a savory bread pudding. I served it to 20+ guests at Ruth's 50th birthday brunch. I tripled the recipe and had a lot of leftovers which were delightful. I cooked the veggies a day ahead along with prepping the bread and then assembled and baked the morning of the brunch.
Lots of people asked for the recipe and you can trust them....

2T. olive oil
12 oz. zucchini, cut into 1/4 inch slices
8 oz. mushrooms
1 large red onion, thinly sliced
1 yellow bell pepper, seeded, thinly sliced
1 red bell pepper, seeded, thinly sliced
1 green bell pepper, seeded, thinly sliced
3 garlic cloves, minced
1 T. fresh thyme, chopped or 1 tsp. dried
6 large eggs
1/2 cup whipping cream
1 tsp. ground black pepper
4 cups 1/2 inch cubes day-old crust less French Bread
2 cups (packed) Swiss cheese (about 8 oz.)
1-8 oz. pkg. chilled cream cheese, diced

Preheat oven to 350. Butter 13x9x2 inch glass baking dish. Heat olive oil in heavy large pot over medium- high heat. Add zucchini, red onion, mushrooms, bell peppers, garlic and thyme, and saute until vegetables are just crisp tender; about 15 minutes. Cool briefly. Whisk eggs, whipping cream, salt and pepper in large bowl to blend. Stir in bread cubes, Swiss cheese and cream cheese, then vegetables. Pour into prepared dish. Bake pie until egg mixture is beginning to brown on top and bubbling at edges; about 45 minutes. Let stand 10 minutes. Cut into squares and serve warm.