1 medium onion 3-4 stalks celery 2 chicken bouillon 1 beef bouillon 1 stick butter 1 tsp. sage French bread wheat bread dash garlic salt 1/2 tsp. salt 2 eggs

Chop onion and celery. In medium saucepan fill 1/3 full of water, simmer veggies with bouillon. Add stick of butter. Tear bread (over half of French and all of wheat) into chunks and put in small roaster. Sprinkle sage, garlic salt and salt over bread. Add water mixture and stir. Add eggs and stir really well. Bake 350 for about 1 hour.