3 leeks, white parts only, thinly sliced
2 1/2 tablespoons Mediterranean Rub
1 1/2 teaspoons Roasted Garlic Sea salt
1 teaspoon Black Tellicherry Pepper
2 cups reduced-sodium chicken broth, divided
9 cups cubed sourdough bread (about 16 oz.), toasted
1/4 cup (2 oz.) Sweet Cream Butter Olive Oil
3 large eggs, lightly beaten
How to Make It
Preheat oven to 375°F. Heat oil in a large nonstick skillet over high until butter melts. Stir in celery and leeks; cook, stirring occasionally, until tender, about 5 minutes. Add garlic salt; cook, stirring, 1 minute. Add 1 1/2 tbsp Mediterranean rub, salt, pepper, and 1/2 cup of the broth; cook, stirring, 1 minute.
Combine celery mixture and bread cubes in a large bowl. Add sweet cream butter oil, eggs, and remaining 1 1/2 cups broth; stir to combine.
Spoon mixture into a lightly greased 11- x 7-inch baking dish; let stand 15 minutes. Bake in preheated oven until golden brown, 40 to 45 minutes. Sprinkle with 1 tbsp. Mediterranean rub.