Dice your bread onto a baking sheet; the heartier the bread the better. I used ciabatta bread and don't regret it, Ethan likes potato bread from the store)
Melt your stick of butter in a pan
Once fully melted, add the vegetable mix and some salt to the pan and let the vegetables, let them sautee
Prepare the sage and thyme (Ethan prefers fresh, but says dried is fine as well, I used dried)
Check where your vegetable mix is at, add some black pepper to the mix, incorporate, and let it finish cooking; this will take a bit of time
As the mix is finishing, beat all three eggs into a bowl and place it to the side
Add the sage & thyme to the vegetable mix once you beat the eggs
Return to the beaten eggs and add the 100g of milk to the eggs
Do a final check on your vegetable mix, it should be done; pour it on top of your bread on the baking sheet so it covers as much as possible
Add most of your egg & milk mixture to the bread + aromatics, about 3/4s of your container
Start mushing the bread and aromatics together, bringing it into a loaf shape. Your mixture should be semi-pasty like a ground meat mixture with seltzer & breadcrumbs.
Once formed into a solid loaf, pour the rest of the egg & milk mixture on top of the stuffing loaf
Create a "steamer" from both a sheet of aluminum foil and parchment paper: parchment paper on top of the aluminum foil
Place the stuffing loaf on top of the "steamer" and wrap it, then place it in the oven and let it bake for 20~30 minutes
Once baked, peel the "steamer" open but don't remove it completely. If wrapped weirdly, just tear the top strip off. The goal is to expose the topside of the loaf so it browns. Once the top of the steamer is off in some manner, put it back in for 5~10 minutes.
Keep an eye on it while it browns because you want some texture and color, but nothing burnt
