1Preheat oven to 350 degrees F.Prepare a 9x12 inch baking dish with cooking spray.Add cubed cream cheese.
2Place cubed french toasts,sliced pancakes and waffles in the prepared dish.Sprinkle with honey roasted peanuts over the griddles,mix well.
3Beat the egg whites,1 1/2 cup fat free milk,mint extract,cinnamon and brown sugar together in a bowl until thoroughly combined;pour the mixture evenly over the griddle mixture.Cover the dish with aluminum foil and allow the casserole to sit 15 minutes to allow the flavors to combine.
4Bake in the preheated oven for 20 minutes;remove the aluminum foil and continue baking until the top is golden brown,another 20 to 30 minutes.Remove from oven and allow to cool slightly,about 10 minutes.
5For Mint Caramel Syrup,mix the caramel ice cream topping,maple syrup and mint extract in a bowl,whisk together until smooth;pour over the slightly cooled casserole to serve.