Preheat your oven to 350°F.
Cut the bread into cubes and toast them on a baking sheet for about 10 minutes until crispy.
In a large oven-safe pot, melt butter over medium-high heat. Add leeks and celery, cooking until softened.
Add mushrooms and herbs, cooking until most of the liquid evaporates.
Toss in toasted bread cubes.
In a separate bowl, whisk together eggs and chicken broth, then pour over the bread mixture.
Transfer pot to the oven and bake uncovered for 25 minutes until golden and crispy.
Garnish with parsley, sea salt, and melted butter before serving. Enjoy the savory goodness!