Ingredients:

  • 1 lb white bread or brioche, cut into 1-inch cubes
  • 1 cup unsalted butter
  • 2 cups yellow onion, finely diced
  • 1.5 cups celery, including leafy tops, thinly sliced
  • 4 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 2 large eggs, beaten
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp fresh sage, finely minced
  • 1 tbsp fresh thyme, stripped from stems
  • 1 tsp fine sea salt
  • 1 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 300°F (150°C). Spread bread cubes on two large baking sheets and bake for 15 minutes until the bread feels like a dry crouton but hasn't deeply browned. Transfer to an oversized mixing bowl and increase oven temperature to 350°F (180°C).
  2. In a large skillet, melt the butter over medium heat. Add the onion and celery. Sauté for 8-10 minutes until translucent and soft. Add the minced garlic and cook for an additional minute until fragrant.
  3. In a separate medium bowl, whisk together the beaten eggs, 3 cups of broth, parsley, sage, thyme, salt, and pepper to create the savory custard binder.
  4. Pour the butter and sautéed vegetable mixture over the toasted bread cubes and toss gently. Gradually pour the broth and egg mixture over the bread, tossing until the liquid is absorbed. If bread remains dry, add remaining broth in stages.
  5. Transfer the mixture to a deep 9x13-inch baking dish. Cover tightly with aluminum foil and bake for 25 minutes.
  6. Remove the foil and bake for an additional 20 minutes until the top is golden brown and the internal structure has set.