Preheat oven to 350˚F.
Combine both kinds of toasted cubes into a large bowl and toss together. Set aside.
Pour ¼ cup butter into a large pot and place over medium-high heat.
Add onion and sauté for 2 to 3 minutes. Add celery and fennel and continue to sauté for 4 to 5 minutes or until vegetables start to become translucent. Season with salt and pepper.
Stir in apples, herbs, garlic, and coriander. Pour stock and remaining butter into the pot and bring mixture to a boil.
Once mixture has come to a boil, remove from heat and add toasted bread cubes. Stir together until moist or all of the liquid has been absorbed. Adjust seasonings.
Pour mixture into a lightly greased 9”x13” (3 quart) baking dish, cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes.
Allow mixture to cool for 10 to 15 minutes before serving.