Arrange bread cubes on baking sheets. Bake at 250°F about 60 minutes. Remove from oven and let cool.
Melt butter in skillet and add onions and celery and saute until soft, about 10 minutes. In a large bowl, toss sauted vegetables with bread cubes. Add parsley, sage, rosemary, thyme, salt and pepper and toss again.
In a small bowl, whisk together chicken broth and eggs. Add to the bread cube mixture and toss until well combined. Place in a sprayed 9x13 inch baking pan and cover with foil. Bake at 350°F 30 minutes. Remove foil and bake another 20 minutes or until crispy on top.