Place bread in a buttered 9- by 13-inch baking dish. Top bread with 1 cup Cheddar, tomatoes, broccoli, and 1 tablespoon parsley. In a large bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over bread and gently press to soak every cube. Add dollops of ricotta over top. Sprinkle strata with herbes de Provence and remaining Cheddar. Cover and refrigerate for several hours or up to overnight.