1 pound bakery white bread, cut into 1-inch cubes (16 cups)
1/4 cup extra-virgin olive oil
1 pound sliced bacon, cut into 1/2-inch pieces
1 medium yellow onion, halved and thinly sliced
One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
1/2 teaspoon crushed red pepper
1/2 pound extra-sharp cheddar, shredded (about 2 cups)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
2 tablespoons chives, choppped
1 3/4 cups chicken broth
Hot sauce, for serving
Preheat the oven to 350° F.
Lightly grease a 9-by-13-inch glass baking dish.
In a large bowl, toss bread with olive oil and spread on a large rimmed baking sheet.
Bake for 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
Meanwhile, in a large skillet, fry bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
Add onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
Return toasted bread cubes to the bowl.
Add contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened.
Season with salt and spread mixture in the baking dish and cover with lightly oiled foil.
Bake bread mixture in the center of the oven for 30 minutes.
Remove the foil and bake until the top is crispy, about 15 minutes longer.
Carefully remove the baking dish from the oven
Serve the breakfast bake right away with hot sauce.