Toast the bread. Preheat your oven to 250 degrees F and prepare a large sheet pan by lining it with parchment paper. Arrange the cubed bread on the pan and bake for approximately 30 minutes, or until it becomes dry.
Once finished, transfer the baked bread to a spacious mixing bowl. Then, increase the oven temperature to 350 degrees F.
Saute veggies. Meanwhile, in a large frying pan over medium heat, warm the oil. Sauté the onion and celery for about 8 minutes. Add the garlic and continue cooking for an additional minute. Shift the cooked vegetables onto the bread in the mixing bowl.
Combine everything in a bowl. Combine the cranberries, fresh herbs, a generous pinch of salt, and black pepper in the bowl. Mix everything thoroughly.
Transfer the mixture to a baking dish of approximately 2.5 liters in size (2-3 quart dish).
Whisk the eggs. In a smaller mixing bowl, whisk together the eggs and broth until they're well combined. Pour this egg mixture over the bread mixture, ensuring an even coating.
Bake. Cover the baking dish with foil and bake for 30 minutes. Then, uncover it and continue baking for an additional 20-25 minutes, or until the bread turns a beautiful golden brown color.
Serve. Finally, garnish with more herbs and serve.