Name: Spanish Breakfast Casserole With Eggs and Bacon
Yield: 8 Servings
Ingredients: 1 pound country-style white bread, torn into 1-inch pieces; ½ cup plus 3 tablespoons olive oil, divided; Kosher salt; 4 2-ounce jars roasted red peppers, drained (about 12 peppers); 2 red chiles (such as Fresno); 1 teaspoon smoked paprika; 1 cup heavy cream; 6 ounces bacon, finely chopped; 1 large onion, thinly sliced; 4 garlic cloves, thinly sliced; 6 large eggs; 2 tablespoons finely chopped parsley

Alex Lau

This is ideal for a brunch party; the entire casserole can be assembled the night before so all that’s left to do is bake it the next day. And let’s be real: We’d happily eat it for dinner, too.

Recipe notes