Wonderful oven baked breakfast fit for company or just the family on a lazy Sunday morning. This is a "Make Ahead" dish to refrigerate overnight, then bake the next day!
*You can substitute Pears for the apples
1Generously grease a 9x13" oven baking pan. Preheat oven to 350 deg. F.
2Combne brown sugar, white corn syrup, and butter in a sauce pan. Bring to a boil and boil for one minute, stirring often. Pour into bottom of greased oven dish, spread out evenly. Spread pecans over.
3Combine the apples, water, cinmamon, white sugar, lemon juice and cook, stirring constnatly, in sauce pan over medium heat just until apples slices begin to soften up. Add the cornstarch, mix in well and continue to stir until mixture thickens up, then remove from the heat.
4Place just six of the bread slices in a single layer in the baking dish over the caramel layer. Thickly spread each slice with some cream cheese. Distribute the apple mixture over the bread slices in the pan. Pour apple mixture over the bread. Cover the pan with the remaining 6 slices of bread.
5Mix together the eggs, milk, cream, vanilla, connamon. Pour this over the bread in the baking dish. Cover and refrigerate overnight (not for more than 24 hours).
6Remove pan from refrigerator, and remove cover. Bake for 1 hour in a 350 deg. oven until browned and slightly puffy. Remove from oven and immediately place portions on serving plates. Sprinkle with powdered sugar. If desired add whipped cream and a garnish of more chopped pecans, cinnamon, or nutmeg.