Baking

1 pound bakery white bread, cut into 1-inch cubes (16 cups) ¼ cup extra-virgin olive oil 1 pound sliced applewood-smoked bacon, cut into ½-inch pieces 1 large onion, halved and thinly sliced One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry ½ teaspoon crushed red pepper ½ pound extra-sharp cheddar, shredded (about 2 cups) ½ pound Monterey Jack cheese, shredded (about 2 cups) 2 tablespoons snipped chives 1¾ cups low-sodium chicken broth Salt 8 large eggs Hot sauce, for serving

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