Topping
3/4 cup granulated sugar
2 egg yolks
4 large eggs
3 cups half-and-half
1/2 teaspoon ground nutmeg
8 cups packed 1-inch-cubed high quality day-old cinnamon rolls
1/2 cup chopped pecans

Peach Mixture
1 1/2 cups apple juice
1 pound large-diced, peeled fresh peaches or frozen
    and thawed large-diced peaches (about 2 cup)
1 cup granulated sugar
1/4 cup cornstarch
1/4 cup water

Country Cream
1 cup whipping cream
3 tablespoons brown sugar
1/4 cup sour cream

Topping: In bowl, whisk together sugar, egg yolks, whole eggs, half and half and nutmeg. Add cut-up cinnamon rolls and gently fold in. Let stand at least 30 minutes.

Peach Mixture: In heavy medium saucepan, heat apple juice, peaches and sugar over medium-high heat.

In small bowl, dissolve cornstarch in water. When juice comes to a simmer, vigorously whisk in cornstarch mixture and cook about 1 minute until very thick. Place warm filling in buttered 11 x 13-inch glass baking pan. Carefully top peach mixture with soaked bread mixture, placing over peach layer so as not to leak down. Sprinkle with pecans. Bake at 350 degrees F until puffy and knife inserted in center comes out clean, 40 to 50 minutes.

Country Cream: In large chilled bowl whip cream with brown sugar until half whipped. Add sour cream and continue whipping until just billowy. Refrigerate until ready to serve.

Serve Cinnamon Roll Bake warm with Country Cream, or cool to room temperature, then cover and refrigerate for later serving.

Makes 8 servings.

Per serving: 825 calories; 43 g fat (18 g saturated fat; 47 percent calories from fat); 102 g carbohydrates; 251 mg cholesterol; 309 mg sodium; 12 g protein; 4 g fiber