12 oz white bread, cut into 1-inch cubes
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, diced
3/4 cup onion, diced
1/2 cup celery, diced
1 jalapeño, finely diced
1 1/2 cups chicken stock
1 cup prepared barbecue sauce
1 egg, lightly beaten
Preheat oven to 375°F. Place bread cubes on large baking sheet. Bake until lightly toasted, about 12 minutes, stirring once halfway through.
Meanwhile, heat large skillet over medium-high heat. Add bacon and cook until crisp. Remove bacon with slotted spoon to paper towel-lined plate.
In same skillet, add onion, celery and jalapeño. Cook until softened, about 5 minutes. Remove from heat.
In large bowl, combine chicken stock, barbecue sauce and egg. Add bacon and sautéed vegetables, then stir in bread cubes. Pour into greased 9x13-inch baking dish.
Bake until cooked through and top is golden brown, about 25-30 minutes.