Preparation

Preheat oven to 375°. Butter the bottom and sides of a 3-qt. 9x13-in baking dish; set aside. Heat 1 stick butter in a 12-in HexClad Hybrid Pan over medium heat. Add the leeks, celery, fennel and pear; season with salt and pepper. The pan will be full but will wilt down quickly. Cook, stirring occasionally, until vegetables are tender but not colored, 12 to 15 minutes. Stir in the sage, rosemary, and thyme and cook 1 minute more. Add the broth and bring to a simmer; remove from the heat.

Crack the eggs into a large bowl, add the parsley, and whisk to combine. Add the bread, vegetable and broth mixture, 1 teaspoon salt and 1/2 teaspoon pepper. Stir well until the bread is evenly coated and all the broth is absorbed. 

Transfer to the prepared dish. Cut the remaining 1/2 stick butter into slices and place over the top. Cover with foil and bake until hot and bubbling, 30 minutes. Uncover and bake until the top is crisp and golden, 20 minutes more. Let cool 15 minutes before serving.

NOTE: For a vegan option, use ½ cup Just Egg instead of the eggs, swap the butter to vegan butter or margarine and swap the chicken broth to vegetable broth.