Cooking Instructions
1.
Preheat Oven to 250 degrees F (120 degrees C).
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.
3.
Preheat Oven to 375 degrees F (180 degrees C).
4.
Lay
Bacon (12 oz)
over a cake rack, place over a deep sheet pan.
5.
Cover bacon with
Maple Syrup (4 Tbsp)
,
Ground Cinnamon (1 Tbsp)
, and
Orange (1/2)
. Bake for 15-20 minutes or until crispy.
6.
Finely dice
Celery (4 stalks)
.
7.
Roughly dice
Yellow Onions (2)
.
8.
De-stem and roughly chop
Rosemary Leaves (1/2 cup)
,
Fresh Thyme (1/3 cup)
, and
Fresh Sage (3/4 cup)
.
9.
Bunch up your
Fresh Parsley (1 cup)
and roughly chop.
10.
Roughly chop maple bacon. Reserve bacon drippings from the bottom of the pan.
11.
Melt
Butter (4.5 oz)
in a heavy pan over medium heat, add onions, celery, and cook until they become translucent for 10-15 minutes.
12.
Into the pot add in the dried brioche and bacon.
13.
Add in chopped herbs, stir to combine. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
14.
Pour in the
Chicken Stock (1 1/2 cups)
and stir to hydrate the bread.
15.
Whisk remaining broth and
Eggs (2)
together. Add to the bread mixture.
16.
Grate
Orange (1)
over the whole mixture- stir to combine.
17.
Grease a baking dish with bacon grease, then pour in the bread mixture.
18.
Bake, covered with aluminum for 40 minutes.
19.
Bake uncovered for an additional 15-20 minutes or until golden brown and crispy.
20.
Finish with more zest from the
Orange (1/2)
and fresh parsley.
21.
Serve right away or keep covered until ready to serve.
