Maple Bacon French Toast Bake

Method

1. 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.
2. 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 chips. Cover with lid/plastic wrap and refrigerate for 4 hours or overnight at <4C/40F.
3. Preheat the convection oven to 325F/165C.
4. 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.
5. 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.
6. 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.