Combine eggs and granulated sugar in a glass or ceramic mixing bowl. Beat with an electric mixer on high for about 3 minutes. Add yoghurt and beat about 30 seconds more.

In a medium bowl, toss the peaches with the brown sugar. Cut the cream cheese into 32 cubes.

Add ½ of the cubed bread to the bottom of a greased 9x13-inch glass baking pan. Add ½ of the sugared peaches. Evenly place the cubes of cream cheese over the bread and peaches. Top with remaining bread cubes. Add remaining peaches, distributing them evenly among the bread cubes. Press down gently.

Pour egg mixture over the top of the layers in the pan, evenly distributing the liquid over the entire pan. Refrigerate overnight or at least for a couple of hours so the bread can absorb the liquid.

Remove pan from the refrigerator and let rest at room temperature for about 30 minutes. Bake at 350°F for 45 to 50 minutes or until golden in color and firmly set.

Makes 12 servings.

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