Apple, Cheddar & Bacon Bread Pudding

Method

1. The night before or 4 hours before, assemble recipe and place it in the refrigerator and hold it at <40'F/4'C.
2. In a large skillet, heat margarine over medium heat. Add frozen apple slices and cook, stirring for 2-3 minutes or until crisp tender. Reduce heat to medium-low; stir in brown sugar. Cook uncovered for 8-10 minutes or until apples are tender, stirring occasionally. Cool completely.
3. Grease a 2" deep insert pan for 24 servings with cooking spray. Cut bread into 1/2" cubes and spread half evenly in the prepared baking pan. Then layer half of each of the following: bread, bacon bits, cooked apples and cheese. Repeat layers.
4. In a large bowl, whisk together the eggs, milk, and cinnamon. Pour evenly over the bread mixture. Cover with lid/plastic wrap and refrigerate for 4 hours or overnight at <4'C/40'F.
5. Remove the casserole from the refrigerator 30 minutes before baking and allow it to rest at room temperature. Preheat the convection oven to 325'F/165'C. Remove the lid and place it in the oven. Bake uncovered for 45-55 minutes until puffed and golden and a knife inserted into the center comes out clean. Cook to an internal temperature of 165'F/74'C held for at least 15 seconds. Let stand 15 minutes before serving.
6. Heat table/maple syrup in a microwave until warm, stirring once. Cut full-size insert pan into 3.5" by 2.5" portions. At the point of service, serve 1 each and pour 1 oz/30 mls using a 1 oz ladle over each serving.