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1
Rub olive oil on the peppers and roast them at 350 degrees for about a half hour, until they are soft and have started to color. When they are cool, slice into strips, discarding the seeds and stem. Set aside.
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2
Cook bacon (preferably in the microwave, between layers of papertowel). Do not overcook. The bacon should not be brittle. When cool, chop into medium sized pieces. Set aside.
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3
Melt half the butter, and cook the sliced mushrooms about ten minutes, until they give up their liquid. Set aside.
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4
Melt the rest of the butter and slowly cook the onions and garlic until they are translucent and soft. Set aside.
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5
This will work best with a good quality, crusty bread. Cut it into slices about an inch thick. If it's not stale, lightly toast the slices.
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6
Butter the bottom of a large casserole. First put down one layer of bread (break up as necessary), and then layer the following in a way that appeals to you: cheese, peppers, bacon, onions, mushrooms. You should have enough for three full layers of each ingredient, but if you don't, it doesn't matter.
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7
Beat the eggs with the milk, half and half, salt and pepper to taste, and the tarragon. Some people prefer basil, but I like the contrast of the tarragon to the cheese.
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8
Slowly pour this mixture over the layered casserole. You have to give the layers of bread time to soak up the mixture, so don't rush this. When you're finished, a finger pressed into the top should cause liquid to bubble up. If that doesn't happen, add more milk or half and half.
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9
Cover with a layer of grated cheese.
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10
Baked covered casserole in a 375 oven for about forty-five minutes. Take the lid off the casserole and bake for another twenty minutes until pressing the flat of a spoon into the top of the casserole does not cause liquid to well up. It's done when the top is crispy and browned.
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11
Let this sit for twenty minutes to half an hour before serving. It will be very, very hot.
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12
I serve this with a green salad and fruit.
