Apple & Sausage French Toast Bake

Method

1. The day before, thaw the precooked breakfast sausage links under refrigeration and maintain <40F/4C.
2. Place thawed breakfast sausage links in the food processor and pulse until minced/crumbled. Transfer to a large bowl and hold at <40F/4C.
3. Remove the core of the apple and dice/slice thinly into 1/4 inch pieces. Add to the bowl with the sausage. Cut the Italian thick bread slices into 1/2 inch chunks. Transfer to the bowl along with the sausage and apples. Combine and transfer to a greased, 2" deep full size insert pan per 24 servings. Spread evenly in the prepared baking pan.
4. In another large bowl, whisk the eggs, milk and cinnamon; add the maple syrup. Pour evenly over the bread mixture. Cover with lid/plastic wrap and refrigerate overnight at <40F/4C.
5. Preheat convection oven to 325F/165C. Remove insert pan from refrigerator while oven heats. Remove the lid and dot margarine over the top of the bread mixture.
6. Bake covered with lid/foil for 60 minutes and then bake uncovered for an additional 15 minutes until golden brown and set. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
7. Heat maple syrup in microwave or alternatively in a small pot on the stove and pour over sausage and apple french toast pan once removing it from the oven. Let stand 10 minutes before serving. CCP-Maintain >140F/60C.
8. Cut insert pan into 3.5" by 2.5" portions. At the point of service, may serve with additional maple syrup and a dollop of whipped cream. Discard any leftovers.