Preheat Oven to 250 degrees F (120 degrees C).
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.
Preheat Oven to 375 degrees F (180 degrees C).
Lay Bacon (12 ounce) over a cake rack, place over a deep sheet pan.
Cover bacon with Maple Syrup (1/4 cup), Ground Cinnamon (1 tablespoon), and Orange (1/2). Bake for 15-20 minutes or until crispy.
Finely dice Celery (4 stalk).
Roughly dice Yellow Onion (2).
De-stem and roughly chop Rosemary Leaves (15 gram), Fresh Thyme (15 gram), and Fresh Sage (25 gram).
Bunch up your Fresh Parsley (50 gram) and roughly chop.
Roughly chop maple bacon. Reserve bacon drippings from the bottom of the pan.
Melt Butter (125 gram) in a heavy pan over medium heat, add onions, celery, and cook until they become translucent for 10-15 minutes.
Into the pot add in the dried brioche and bacon.
Add in chopped herbs, stir to combine. Season with Salt (to taste) and Ground Black Pepper (to taste).
Pour in the Chicken Stock (1 1/2 cup) and stir to hydrate the bread.
Whisk remaining broth and Egg (2) together. Add to the bread mixture.
Grate Orange (1) over the whole mixture- stir to combine.
Grease a baking dish with bacon grease, then pour in the bread mixture.
Bake, covered with aluminum for 40 minutes.
Bake uncovered for an additional 15-20 minutes or until golden brown and crispy.
Finish with more zest from the Orange (1/2) and fresh parsley.
Serve right away or keep covered until ready to serve.