Preheat oven to 350°F (180°C). Cook bacon in a large skillet over medium-high heat until cooked but not crisp, about 6 min. Add onion, celery, salt and pepper. Cook until onion is tender, about 4 min. Stir in prunes and bread, coating bread with onion mixture. Drizzle with broth until moistened but not soggy. Stir in orange zest and juice, thyme and rosemary.
Spoon mixture into a greased 9-in. square (2.5 L) glass or ceramic baking dish. Cover with foil and on middle rack of oven for 30 min. Remove foil and bake until top is golden and crisp, about 10 min.
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