Method

• Cut the gluten-free bread into small cubes.
  400 g gluten-free bread
  
• Halve the cherry tomatoes, dice the peppers and onion, and roughly chop the fresh parsley.
  100 g green bell peppers, 100 g yellow bell peppers, 150 g cherry tomatoes, 1 large onion, 50 g parsley
• Whisk together the oat milk, eggs, heavy cream, nutmeg, garlic powder, and onion powder until smooth.
  300 g eggs, 500 g oat milk, 150 g heavy cream, 5 g salt, 2 g ground black pepper, 3 g garlic powder, 5 g onion powder, 2 g ground nutmeg
  
• Preheat the oven to 175°C.
• Lightly grease a 23 x 33 cm baking dish, or three small baking dishes, with cooking spray or oil.
• Layer the bread and vegetables alternately, starting with a layer of bread on the bottom of the dish.
  
• Sprinkle a thin layer of shredded cheese between each layer.
  250 g shredded cheese
• Pour the egg and cream mixture over the bread and let it soak for at least 10 minutes.
• Top with shredded cheese before baking.
• Bake for 35-40 minutes, until the top is golden and the center is set.
• If you're unsure, gently shake the dish.
• If the center still jiggles, bake for a few more minutes.
• Serve warm.