Preheat the oven to 350 degrees . Grease a 9-by- 13-inch baking dish. Spread the bread and walnuts on separate baking sheets and bake until lightly toasted (about 15 minutes for the bread and 10 minutes for the walnuts). Transfer to a large bowl.
Meanwhile, in a large skillet, melt the butter over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the pears and cook until softened, about 5 minutes. Stir in the figs, dried peaches and dried cherries and cook for 1 minute. Scrape into the bowl with the bread and add the chicken broth, egg, thyme, 1 1/2 tsp. salt and 1/2 tsp. pepper. Mix well and transfer to the prepared baking dish. Cover with greased foil and bake until hot, about 45 minutes. Uncover and bake until browned and crisp, about 15 minutes.