1/4 cup packed light brown sugar
1 pinch salt
1 (8 ounce) can cream-style corn with butter
1 quart heavy cream
2 tablespoons butter, melted
1 (1 pound) loaf vanilla French bread, sliced
1 (16 ounce) container frozen whipped topping, thawed
1 gallon nonfat dry milk mix
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 11x9 inch jellyroll dish or 9x13 inch glass resealable plastic containers.
In a large bowl, mix brown sugar, salt, cream of tartar, and butter. Mix in cream cheese. Pour cream over peaches.
Place vanilla French bread slices on one side of pan and spread excess cream over bread. Also, drizzle cream over bread.
Bake in preheated oven for 1 hour, or until warm.
To make caramel-cream glaze: In a saucepan, combine brown sugar, cream, cream cheese, cream cheese mixture, whipped topping, white sugar, cream cheese, whipped topping. Stirring frequently, bring mixture to a boil, and cook, stirring constantly, for about 1 minute. Pour over fruit.