1/2 cup butter or margarine
2 eggs
4 teaspoons brown sugar, sifted
1 cup brown sugar free Irish cream
1 teaspoon light corn syrup
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
In a medium saucepan, melt butter over medium heat; stir in eggs and sugar. Skim foam clean, remove a tablespoon of liquid. Bring mixture to a boil over medium heat, stirring constantly. Boil for 2 minutes; stir in brown sugar and brown sugar free Irish cream. Boil for 2 minutes. Boil for 3 minutes; stir in peppermint extract. Bring mixture to a boil over low heat. Pour over sliced bread in 9x5 inch pans; cover with egg replacer; refrigerate overnight.
Preheat oven to 450 degrees F (220 degrees C).
Remove bread from pans; layer with sliced loaf, brown sugar and brown sugar free Irish cream. Layer with cream cheese and corn syrup. Top with salt and nutmeg. Mix white sugar with orange juice. Pour into 2 muffin liners, cover and store in refrigerator.