2) In a small bowl, combine chicken stock and cranberries; let soak for 30 minutes.
3) In a large skillet, melt butter over medium heat. Add onion, pepper and celery; cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.
4) Beat three eggs in a separate bowl. Add salt and pepper. Set aside.
5) In the large bowl with vegetables, stir in chicken stock mixture, celery soup and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish and bake for 30-40 minutes or until centre is set.