Steps: |
| -Preheat the oven to 300 degrees. |
| -Place the baguette pieces on one or two sheet pans. |
| -Toast in the oven until dried out and slightly golden (30-40) minutes. |
| -Heat a large saute pan to medium-high and add the diced bacon. |
| -Cook the bacon until it starts to release its fat and then turn the heat down to medium. |
| -Slowly render the fat off of the bacon and cook until crispy. |
| -Remove the bacon from the pan but keep enough fat in to cook the vegetables. |
| -Saute the onion in the bacon fat until translucent. |
| -Add the celery, thyme and the chestnuts; saute for three minutes. |
| -Empty the vegetables out into a casserole dish. |
| -Add the toasted bread and bacon to the casserole dish. |
| -Whisk the eggs in a bowl and add the stock; season with salt and pepper. |
| -Pour the stock and eggs over the bread and vegetables. |
| -Cover the pan with parchment and then foil. |
| -Bake for 45 minutes at 350 degrees with the cover on. |
| -Remove the cover and bake for an additional 15 minutes. |
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