Preheat the oven to 300° and line a large baking sheet with parchment paper. Set aside.
Cut the Paleo Bread into small 1/2 inch cubes. Make sure they are all about the same size. Spread evenly on the baking sheet and cook for 35 minutes, stirring every 10 minutes.
While the bread toasts, cook the Italian Sausage. Brown in a pan over medium heat until cooked through. Stir regularly to break up. Drain excess fat if needed and place in a large bowl.
Make the carrot mixture. You can make this at the same time as the sausage if you want, or after. Add the garlic oil, carrots, green onion, thyme, rosemary, sage, salt and pepper to a large skillet and cook over medium heat for 5 minutes.
Add 1 cup of broth and cook another 5 minutes, until the carrots are tender. Turn off the heat and add that mixture to the same large bowl with the sausage.
Once the bread is done toasting, remove it and increase the oven temperature to 350°. Grease a 8x11 pan (2 quart) and set aside.
Add the toasted bread to the large bowl and gently stir to combine. Add in the beaten eggs and extra broth as needed. Stir carefully so you don't break up the bread. You want the mixture to be moist, but not soggy.
Dump mixture into prepared pan and bake for 30 minutes.