Ingredients
10 cups torn assorted breads, such as French, whole wheat, rye, pumpernickel, and plain bagels1/4 cup minced fresh parsley1/4 cup minced fresh sage2 tablespoons minced fresh rosemary2 tablespoons minced fresh thyme1/2 teaspoon salt1/4 teaspoon pepper2 eggs, beaten1 can (14-1/2 ounces) reduced-sodium chicken broth1/2 cup butter, melted
Preparation
In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.
