Add butter, onion, celery, and carrot to a warm pan. Cook for 5-7 minutes until the vegetables begin to soften.
Add the garlic, parsley, rosemary, and thyme. Cook for an additional 30 seconds to 1 minute.
Remove from heat, and stir in 2 ½ cups of chicken broth.
After the chicken broth is incorporated, mix in the eggs.
Place stale bread into a large mixing bowl.
Pour the vegetable mixture over the top.
Mix until the bread is evenly coated and the liquid has been absorbed. If needed add some of the remaining chicken broth.
Transfer the mixture to the prepared baking dish, and bake for 30-40 minutes until the top is golden brown and the center is hot.
Serve with your favorite entree.
For more recipes, check out More Than Meat and Potatoes!