Ingredients
1. 1 cup packed brown sugar
2. 1/2 cup butter, cubed
3. 2 tablespoons corn syrup
4. 1 can (29 ounces) sliced peaches, drained
5. 1 loaf (1 pound) day-old French bread, cubed
6. 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), cubed
7. 12 eggs
8. 1-1/2 cups half-and-half cream
9. 1 teaspoon vanilla extract

 

Directions

1. 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 13-in. x 9-in. baking dish.
2. Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.