Golden cubes of bread get toasted until deeply crisp, then tossed with sautéed onion, celery, and plenty of fresh garlic. Thyme, sage, and parsley bring a fragrant, herb-forward backbone, while a mixture of savory chicken broth and beaten eggs binds everything together and soaks into every piece before it bakes. The top turns crisp and golden while the center stays tender and set, giving you that classic contrast of crunchy edges and a soft, savory middle. It's an easy make-ahead side that leans on real aromatics and herbs rather than anything overly rich, which makes it a solid pick for a Mediterranean-style spread. Serve it alongside roasted vegetables, grilled fish, or a big herby salad, and it holds its own as the comforting, savory anchor of the plate.
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Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on two rimmed baking sheets and bake for 20–25 minutes, stirring once halfway through, until dried out and lightly toasted. Transfer to a large mixing bowl and set aside. Increase the oven temperature to 375°F (190°C).
Melt the dairy free butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
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