Preheat oven to 350 degrees F.
Spread bread cubes in a single layer over two baking sheets. Bake at 350 degrees for 12-15 minutes, or until toasted. Stir once after 5 minutes. Remove baking sheets from the oven and transfer bread to a large bowl.
Place a large skillet over medium high heat. Add two tablespoons of butter to the skillet and add the onion, carrots and celery. Stir well to combine. Sauté for 5-6 minutes, stirring frequently.
Add the diced apples, sage, thyme, rosemary, garlic and dried cranberries to the vegetables and mix well. Continue to cook everything together for an additional 2-3 minutes. Add the salt and pepper. Transfer the vegetable herb mixture to the bread.
Remove skillet from heat, but while it is still warm melt the remaining 3 tablespoons of butter in the skillet (or, simply melt the butter in the microwave).
Transfer the butter to a large mixing bowl and combine with the chicken broth, parsley and two beaten eggs. Pour the broth mixture in with the bread and vegetable herb mixture and gently toss to combine.
Spray a 2-quart baking dish with non stick cooking spray. Carefully transfer bread mixture into the baking dish and bake for 40-50 minutes at 350 degrees.