How to Make It
Cut bread slices into 1-inch pieces. Place bread pieces on a rimmed baking sheet and bake at 350° for 25 minutes or until bread is crisp, stirring once. Remove from oven and let stand 10 minutes. Pour into a large bowl.
Place bacon in a large skillet over medium heat; cook 7 minutes or until bacon is crispy. Remove bacon with a slotted spoon and set aside. Add butter to bacon drippings. Increase heat to medium-high and stir into onion, carrot and celery; cook 10 minutes or until almost tender, stirring frequently. Add thyme and sage, cook 1 minute, stirring occasionally. Add vegetable mixture to bread pieces.
In a small bowl, whisk together stock, eggs and salt. Pour mixture over bread mixture; stirring together to combine. Let stand 5 minutes, stirring occasionally. Pour mixture into 9x13-inch baking dish coated with cooking spray. Cover and cook at 350° for 20 minutes. Uncover and cook 10 minutes or until top is lightly browned. Sprinkle with bacon, thyme and sage if desired.