Caramel Base:
1 cup brown sugar
1/2 cup (1 stick) butter
2 tblspns. light corn syrup
1/2 cup chopped pecans

French Toast:
16 1-inch slices of sweet french bread
8 oz. fat free cream cheese (softened)
10 medium or 9 large eggs
2 1/2 cups fat free half and half
2 tsp. vanilla
2 tbslp. cinnamon

Ginger Peach Sauce:
2 (20) oz. pkgs frozen peaches
1 1/2 cups maple syrup
1/2 cup (1 stick) butter
2 tsps. cinnamon
1 tsp. ground ginger

The French toast must be prepared the night before, then baked just before serving.

Butter a 13x9x2 glass baking dish. (Note: for a 9x9x2 dish, use 2/3 of above ingredients.)

First make caramel base, cooking brown sugar, butter and corn syrup until dissolved, stirring constantly. Pour into prepared baking dish and sprinkle chopped pecans evenly.

Spread softened cream cheese over 8 of the bread slices. Cover with the other 8 slices to make sandwiches. Cut sandwiches into 1-inch cubes. Place in the prepared baking dish over caramel mixture.

Mix the eggs, half and half, and vanilla until well blended. Pour evenly over the bread; press the bread down with a wide spatula until it soaks up the egg mixture. Sprinkle cinnamon on top. Cover and refrigerate overnight. Bake uncovered for 45 - 50 minutes in a 325 degree oven until lightly browned.

Meanwhile (or night before), make the ginger peach sauce. Melt the butter in saucepan. Blend in maple syrup, ginger and cinnamon. Add peaches and cook slowly until peaches are soft.

After removing french toast from oven, let sit 5 minutes. Cut into squares and serve warm, pouring the ginger peach sauce over the top.