Preheat oven to 350°F. Butter 3-quart covered casserole dish. Place bread cubes in single layer on large baking sheet. Bake 8 to 10 minutes or until bread is golden brown, stirring once during baking. Cool on wire rack.**Bread can be toasted 1 day in advance. Store in large resealable food storage bag until needed.
Melt ¾ cup butter in large skillet over medium heat. Add garlic; cook and stir 1 minute. Add celery, onions and bay leaves; cook and stir 6 to 8 minutes or until vegetables are soft. Add thyme, sage, salt and pepper; cook and stir 1 minute.
Combine broth and eggs in medium bowl. Place toasted bread in large bowl; stir in parsley and cooked vegetable mixture. Add three fourths of broth mixture; stir in gently. Stuffing should be moist but not wet; add remaining broth mixture as necessary.
Spoon stuffing into prepared casserole dish. Cover; bake 30 minutes. Remove cover; bake 20 to 30 minutes or until top of stuffing is golden brown and crisp; center of stuffing should reach 165°F.
