If using fresh red bell peppers, preheat your oven to 400°F (200°C). Place the whole peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are blackened and blistered. Transfer them to a bowl, cover tightly with plastic wrap, and let them steam for about 15 minutes. Once cool enough to handle, peel, core, and deseed the peppers, then roughly chop them.

Spread your cubed day-old bread evenly on a large baking sheet. If your bread isn't quite stale enough, lightly toast it in a 300°F (150°C) oven for 10-15 minutes until lightly golden and dry.

In a large skillet, melt a tablespoon of butter or heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant—be careful not to let it brown! Stir in the chopped roasted red peppers and fresh thyme. Cook for another 2-3 minutes, allowing the flavors to meld beautifully. Remove from heat and set aside.

Lightly grease a 9x13-inch baking dish with butter or cooking spray. Spread about half of your bread cubes in the bottom of the prepared dish. Sprinkle half of the roasted red pepper and thyme mixture over the bread, followed by half of the crumbled goat cheese. Repeat these layers with the remaining bread, peppers, and goat cheese. Don't press down too much; we want some airiness.

In a large bowl, whisk together the large eggs until well combined. Gradually whisk in the whole milk, heavy cream, and vegetable broth. Season with salt, black pepper, and if you’re feeling adventurous, a pinch of red pepper flakes. Whisk until everything is fully incorporated and smooth.

Carefully pour the egg mixture evenly over the bread and pepper layers in the baking dish. Gently press the bread down a bit with a spatula or the back of a spoon to ensure all the bread cubes are submerged and soaking up that delicious custard.

Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes or overnight. This resting period allows the bread to fully absorb the liquid, ensuring a perfectly moist and flavorful bread pudding.

When ready to bake, preheat your oven to 375°F (190°C). Remove the bread pudding from the refrigerator and let it sit at room temperature for about 15 minutes while the oven heats up.

Bake the bread pudding for 45-60 minutes, or until it’s beautifully golden brown on top, puffed up, and a knife inserted into the center comes out clean (no liquid egg). If the top starts to brown too quickly, tent it loosely with foil.

Once baked, remove the bread pudding from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley if desired.