Preheat your oven to 300 degrees Fahrenheit and arrange the cubed bread on a large baking sheet.
Roast for about 20 minutes, then remove the pan from the oven to cool.
Alternatively, use pre-toasted bread cubes available at most grocery stores (check the bakery section), or dry out the bread cubes yourself for 24 hours on a baking tray covered with a clean kitchen towel.
Set the oven temperature to 350 degrees Fahrenheit.
Heat a skillet on the stovetop over medium heat and add the butter.
When the butter melts, add the onion, celery and garlic and sauté just until the onion is soft and translucent.
Add the onion mixture to a large bowl, along with the roasted bread cubes.
Add the salt and pepper and fresh herbs and stir well.
Whisk the eggs into the vegetable stock and add the liquid to the bread mixture slowly, stirring well as you add the liquid so the bread re-hydrates evenly.
Once the mixture is well combined, pour it out into a greased 9-inch by 13-inch rectangular baking dish (or equivalent), smoothing out the top so it's as even as possible.
Cover the pan with foil and bake for 30 minutes at 350 degrees Fahrenheit, covered.
After the stuffing has cooked for 30 minutes, remove it from the oven and remove the foil.
Add the baking pan back to the oven bake for another 25-30 minutes, or until the top of the stuffing is crispy and golden brown.
Serve immediately.