# Components:
→ Bread
01 - 10 cups day-old white or sourdough bread, cut into 1/2-inch cubes
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, finely chopped
04 - 2 medium carrots, finely chopped
05 - 2 cloves garlic, minced
→ Dairy & Fats
06 - 1/2 cup unsalted butter
→ Herbs & Seasoning
07 - 1/4 cup chopped fresh parsley
08 - 1 tablespoon chopped fresh sage
09 - 1 tablespoon chopped fresh thyme
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Liquids
12 - 2 cups low-sodium chicken or vegetable broth
13 - 2 large eggs
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with unsalted butter or nonstick spray.
02 - Arrange bread cubes in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly crisped. Allow to cool slightly.
03 - In a large skillet over medium heat, melt unsalted butter. Add onion, celery, and carrots; sauté for 5 to 7 minutes until vegetables are tender. Incorporate garlic, sage, thyme, parsley, salt, and pepper, then cook for an additional minute.
04 - Transfer toasted bread cubes to a large mixing bowl. Add sautéed vegetables and herbs; gently toss to combine.
05 - In a separate bowl, whisk together chicken or vegetable broth with eggs until well combined.
06 - Pour the broth and egg mixture over the bread and vegetables. Toss gently until the bread is evenly moistened but not saturated.
07 - Evenly distribute the mixture into the prepared muffin cups, pressing lightly to compact.
08 - Bake for 25 to 30 minutes until tops are golden brown and crisp. Cool in the tin for 10 minutes before removing.
09 - Serve warm as a savory side dish.
