Preheat oven to 350ºF.
Melt butter in a large sauté pan. Add garlic and onions, cooking until onions are translucent and garlic is crisp on edges.
Add raisins, olives, 1/2 loaf of bread and 1 cup vegetable broth. Stir and toss until bread softens.
Add remaining bread and remaining broth. Stir until all ingredients are fully dispersed and bread has soaked all broth. Fold in parsley.
Transfer to an oven safe dish and bake for 20 minutes or until bread on top has browned and is crisp on the edges.