Instructions

1. Preheat oven to 350F. Spray a casserole dish large enough to hold the cubes of bread with cooking spray. Set aside.
2. In a large bowl, whisk together the chicken stock and eggs.
3. Add the toasted sourdough bread cubes to egg mixture and toss until well combined.
4. In a large skillet over medium-high heat (350F), add olive oil and swirl to coat the bottom of the skillet.
5. Add onions and sauté for five minutes.
6. Add bread cubes and ham to the onions.  
7. Reduce heat to low and cook, stirring often, for 20 minutes.
8. Remove the skillet from the heat and stir the Gruyère cheese and parsley into the bread mixture.
9. Pour mixture into the prepared casserole dish.
10. Place in oven and bake uncovered for 30 to 40 minutes or until the top is lightly browned.