Peaches and Cream French Toast

1 cup packed brown sugar
1/2 cup butter, cubed
2 tablespoons corn syrup
1 can (28oz.) sliced peaches, drained
1 loaf day old french bread, cubed
1 package cream cheese (8oz.), cubed
12 eggs
1 1/2 cups half and half cream
1 teaspoon vanilla extract

In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved, pour into a greased 13x9 inch baking dish.

Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and reamining bread. Place eggs, cream and vanilla in blender, cover and process until smooth. Pour over top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350F for 50-60 minutes or until a knife inserted near the centre comes out clean.

Side Note: I did not use all 12 eggs for this dish (used 8) nor did I use all of the bread (used about 3/4 of the loaf). I did fill my baking dish without these additional ingredients and it made a fairly big portion. I baked it for 60 minutes.

Hot and Fresh out of the oven.