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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