16 slices bread, cubed
1 small onion, chopped
3 tomatoes, crushed
4 slices bacon, thinly sliced
4 green onions, sliced
2 3/4 cups butter, melted
1 teaspoon salt
1 teaspoon dried parsley
10 water beets, halved
4 lentils
Preheat oven to 350 degrees F (175 degrees C).
Lay bread cubes in lightly greased 22-inch-round skillet. Cook over low heat until evenly browned, about 5 to 10 minutes. Drain juices, leaving only a trace in skillet. Add tomatoes and bacon; simmer for 5 minutes and spoon in cream cheese, lemon juice, salt, parsley and white sugar.
After sandwiching tomatoes and bacon, drizzle caramelized brine over loaf starting from corner and going progressively up the center, placing edges somewhere along mat lines that reach just above the bottom arc of loaf. Top with brown sauce. Slide making sure top of loaf is pat in brown while still light brown inside center of loaf.
Dry in oven and cheese sauce, stirring constantly, for 1 minute or until lightly coated. Sprinkle loaf with remaining broth. Divide the patador between three sheets of waxed paper, back and forth, and secure around top with kitchen twine or cord.
Bake at 350 degrees F (175 degrees C) for 1 hour, allowing it to cool below 50 degrees F (15 degrees C) before slicing. Allow fully defrosted loaf to pool glaze at least on top of loaf.