Preheat your oven to 375°F (190°C).

In a small mixing bowl, combine softened butter, minced garlic, grated Parmesan, Italian seasoning, and black pepper. Mix until creamy.

Cut your French bread loaf into ½-inch cubes and place in a large mixing bowl. Drizzle with the garlic butter mixture and toss gently until well-coated.

Spread the coated bread cubes on a baking sheet and toast in the oven for about 15 minutes until slightly crispy.

Melt a tablespoon of butter in a large pan and sauté chopped onion, celery, and mushrooms for 6-7 minutes until tender.

Reduce oven temperature to 350°F (175°C) and grease a baking dish.

In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, and remaining seasonings.

Whisk together the eggs and broth, then pour into the bread mixture and blend until moistened but not soggy.

Transfer the stuffing to the baking dish and cover with aluminum foil. Bake for 40 minutes.

Remove the foil and bake uncovered for an additional 15-20 minutes until golden brown.