
Yield
1 each (2.5" x 3.5")
Portion Size
154 g/5.4 oz
Category
Pork
Featured Maple Leaf Product: Bacon Chips, Fully Cooked, 1 inch (#13509)
Ingredients
Metric | Imperial | |
---|---|---|
Thick Slice White Bread, cubed | 4.2 L | 17 3/4 cup |
Bacon Chips, 1 inch, fully cooked | 625 g | 1 lb 6 oz |
Liquid whole eggs | 850 mL | 3 2/3 cup |
2% milk | 1.05 L | 4 1/2 cup |
Brown sugar | 200 g | 7 oz |
Ground cinnamon | 15 mL | 1 Tbsp |
Maple syrup | 325 ml | 1 1/3 cup |
Method
- Grease 2" deep insert pan for 24 servings with cooking spray. Cut bread into 1/2 inch cubes and spread evenly in the prepared baking pan. Sprinkle two-thirds of the cooked bacon chips over the bread. Hold the remaining bacon chips for a later step.
- In a large bow, whisk together the liquid eggs, milk, brown sugar, and cinnamon; add the table/maple syrup. Pour evenly over the bread mixture. Sprinkle with the remaining bacon chops. Cover with lid/plastic wrap and refrigerate for 4 hours or overnight at <4C/40F.
- Preheat the convection oven to 325F/165C.
- Remove the casserole from the refrigerator 30 minutes before baking and allow it to rest at room temperature. Remove the lid and place it in the oven.
- Bake uncovered for ~50-60 minutes until golden brown, set, and a knife inserted into the center comes out clean. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds. Let stand 5-10 minutes before serving. CCP-Maintain >140F/60C.
- Cut full-size insert pan into 3.5" by 2.5" portions. At the point of service, serve 1 each and may serve with additional table/maple syrup and a dollop of whipped cream.
Suggested Accompaniments
Serve with fresh berries and a dollop of whipped cream (sides not included in the nutritional information).
Nutritional Info per 154 g/5.4 oz
Calories | 310 kcal |
Protein | 11 g |
Cholesterol | 165 mg |
Total Fat | 14 g |
Saturated Fat | 5 g |
Trans Fat | 0 g |
Carbohydrate | 36 g |
Fibre | 0 g |
Sugar | 19 g |
Sodium | 470 mg |
Potassium | 100 mg |
Calcium | 100 mg |
Iron | 1.75 mg |
Calories coming from Protein | 14 % |