What You’ll Need:

• 1 loaf of bread (we used sourdough), cut into 1” cubes, yielding 12 cups of bread cubes (or pre-made bread cubes, ensure they’re not pre-seasoned)
• 1 small onion, diced
• 3 stalks celery, diced
• 3 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 2/3 cups 4th & Heart Himalayan Pink Salt Ghee
• 1 ½ tsp vegetable bouillon
• 2 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• Salt & Pepper, to taste
• 4 cups vegetable broth
• 2 large eggs

Instructions:

1. If making bread cubes: Preheat oven to 200°F. Place cubed bread onto a baking sheet and bake for 20 minutes. Remove from oven to cool.
2. Preheat oven to 350°F. Prepare a large 9x13” pan with 4th & Heart Ghee Cooking Spray, and set aside.
3. In a large pan over medium heat, add Himalayan Pink Salt Ghee and melt. Add carrots, celery, and onions, sautéing for 5 minutes, stirring occasionally. Add garlic and sauté for 1-2 minutes until fragrant. Add vegetable bouillon, rosemary, thyme, salt, and pepper to taste. Stir to combine and remove from heat.
4. Place cooled bread into a large mixing bowl with the cooked vegetable mixture and toss to combine.
5. In a separate medium bowl, whisk together vegetable broth and eggs. Pour over the bread mixture, making sure all bread is thoroughly coated.
6. Transfer mixture to the prepared 9x13 pan and cover with foil. Bake for 45 minutes, then remove foil and bake for another 15 minutes.
7. Remove from oven and cool for a couple of minutes before serving.