• Grease a 9x13x2-inch ovenproof casserole dish (or coat with non-stick oil spray) and reserve.

For the Apples:

• Peel and core the apples then cut them into 1/2-inch pieces.  Place the apple cubes into a bowl and toss with half of the lemon juice.  
• In a skillet set over medium heat, add the butter and when it has melted stir in the brown sugar and cinnamon.
• Add the chopped apples and cook until the sugar is dissolved and the mixture is syrupy.  Cook for 5 minutes until the apples are just beginning to soften.  Remove from the heat and let cool.

For the Custard:

• Break the eggs into the food processor or blender and process until blended.  With the motor running add chunks of the cream cheese and process until smooth.  Add the milk, cream salt and vanilla. Process until well combined.  

To Assemble the Casserole:

• Add half of the bread cubes to the bottom of the prepared casserole dish. Spoon 1/2 of the apple mixture over the bread cubes.  Pour 1/2 of the egg/cheese mixture over the top. 
• Add another layer with the remaining bread cubes and spoon the remaining apple mixture over the bread cubes.  Pour the remaining egg mixture over the top and gently press down on the mixture to lightly cover the top with the liquid.
• Cover the dish with foil and refrigerate overnight.

Bake the Casserole:

When ready to bake the casserole:

• Remove the casserole from the refrigerator and let stand while the oven heats.  
• Preheat the oven to 325°F. 
• Transfer the dish to the oven and bake, covered with foil, for 40 minutes.  Remove the foil and continue to bake for an additional 30 minutes or until golden brown and the center is firm.  
• Sift the confectioners’ sugar over the top of the casserole and serve immediately.