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1
In small saucepan, cook broccoli until tender according to package directions, separating broccoli as directed. Drain and set aside.
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2
Thoroughly grease the inside of 9x13x2-inch ovenproof baking pan using the butter or margarine.
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3
Using a large serrated knife, trim off and reserve crusts from bread slices. Using a 2.75-inch-diameter doughnut cutter, cut doughnut-shaped rounds from 8 slices of the bread. Cut bread trimmings and remaining 2 slices of bread into 1/4-inch cubes.
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4
Coarsely shred Cheddar cheese. Place cheese, bread cubes, and drained chopped broccoli into a large mixing bowl. Toss well and spoon into the prepared baking pan.
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5
Arrange doughnut-shaped bread rings on top of broccoli mixture, overlapping them if necessary. Beat eggs in same mixing bowl with a wire whisk or a rotary or portable electric mixer. Add milk, dried basil leaves, salt, and papper. Beat until smooth.
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6
Pour seasoned egg-milk mixture over broccoli and bread in pan. Let stand 30 minutes. (This much can be done up to 1 day in advance. Cover broccoli mixture with aluminum foil, removing from 'fridge about 1 1/4 hours before you plan to serve dinner.).
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7
Heat oven to 350u00b0.
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8
Place uncovered pan on center rack in oven. Bake 60 to 65 minutes or until mixture is puffed and lightly browned, or when a knife inserted in center of puff comes out clean.
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9
Serve immediately.
