Cooking Instructions
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Step 1
Preheat Oven to 250 degrees F (120 degrees C).
Step 2
Tear up the
Brioche (1 loaf)
and spread out over a baking sheet. Put into the oven to bake for 1 hour or until completely dry and crispy. Set aside.
Step 3
Preheat Oven to 375 degrees F (180 degrees C).
Step 4
Lay
Bacon (12 oz)
over a cake rack, place over a deep sheet pan.
Step 5
Cover bacon with
Maple Syrup (1/4 cup)
,
Ground Cinnamon (1 Tbsp)
, and
Orange (1/2)
. Bake for 15-20 minutes or until crispy.
Step 6
Finely dice
Celery (4 stalks)
.
Step 7
Roughly dice
Yellow Onions (2)
.
Step 8
De-stem and roughly chop
Rosemary Leaves (1/2 cup)
,
Fresh Thyme (1/3 cup)
, and
Fresh Sage (3/4 cup)
.
Step 9
Bunch up your
Fresh Parsley (1 cup)
and roughly chop.
Step 10
Roughly chop maple bacon. Reserve bacon drippings from the bottom of the pan.
Step 11
Melt
Butter (1/2 cup)
in a heavy pan over medium heat, add onions, celery, and cook until they become translucent for 10-15 minutes.
Step 12
Into the pot add in the dried brioche and bacon.
Step 13
Add in chopped herbs, stir to combine. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 14
Pour in the
Chicken Stock (1 1/2 cups)
and stir to hydrate the bread.
Step 15
Whisk remaining broth and
Eggs (2)
together. Add to the bread mixture.
Step 16
Grate
Orange (1)
over the whole mixture- stir to combine.
Step 17
Grease a baking dish with bacon grease, then pour in the bread mixture.
Step 18
Bake, covered with aluminum for 40 minutes.
Step 19
Bake uncovered for an additional 15-20 minutes or until golden brown and crispy.
Step 20
Finish with more zest from the
Orange (1/2)
and fresh parsley.
Step 21
Serve right away or keep covered until ready to serve.
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