Spanish Breakfast Casserole with Eggs and Bacon

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

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Directions

Directions aren't available for this recipe.