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1. Stir melted butter, brown sugar, and corn syrup together to make a caramel mixture.
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2. Pour half of the caramel mixture over the bottom of a 9x13 baking pan. Set aside the other half of the caramel mixture until later (the next morning).
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3. Peel the paper off your loaf of Panetonne. Slice the loaf into thick slices. Trim the crust of the bread off.
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4. Layer half the slices on top of the caramel mix - use enough to cover the bottom of the baking pan.
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5. Spread out the cubes of cream cheese on top of the bread layer. For an even sweeter treat, you could add in some mascarpone cheese to this! I had every intention to do so, but never got to the Shoprite in time!
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6. Finish the top layer with another layer of bread slices - basically you are going to make a cream cheese stuffed sandwich.
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7. Now to make the custard. Start by whisking the eggs. Add in the heavy cream, milk, sugar, vanilla, salt, and Bailey's, and cinnamon stirring after each addition.
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8. Pour the custard evenly covering all the bread in the pan. Cover with foil and refrigerate overnight (refrigerate the reserved caramel mixture too).
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9. When you are ready to bake, preheat oven to 350F. NOTE: If you are using a glass pan, be sure to take the pan out of the fridge while the oven is preheating so that the pan doesn't crack due to the switch from extreme cold to extreme hot. You will need to heat the reserved caramel sauce for a few seconds over low heat just until warm or you can heat in the microwave for approximately 45 seconds. Remove cover from the bread and pour leftover warmed caramel mixture over the top. Bake for 40-45 minutes. When finished, remove from oven and serve warm.
