8 ounces cream cheese
1/4 cup peach preserves
1 teaspoon vanilla
1/4 cup chopped walnuts
2 tablespoons Baileys' Irish Cream, optional
8 slices Texas-style thick bread
1/2 cup apple juice
1/2 cup orange juice
1/2 cup pureed and strained frozen raspberries
1/4 cup white corn syrup
2 tablespoons water
1 tablespoon cornstarch
3 large eggs, beaten
3/4 cup half and half
1 teaspoon vanilla
1/4 cup oil
fresh fruit and powdered sugar

Make a filling by combining cream cheese, peach preserves, a teaspoon of vanilla, walnuts and Irish cream. Beat with an electric mixer until smooth. Spread filling on four slices of bread, covering completely to edges. Top with remaining slices and gently push together. Refrigerate. To make a sauce, place apple and orange juices and raspberries in pan. Add corn syrup and simmer gently. Combine water and cornstarch; add to sauce and cook until slightly thickened. Set aside.

Combine eggs, half and half, vanilla and liqueur. Dip bread in egg mixture, completely covering, but do not soak. Heat oil in a nonstick saute pan, and cook bread until brown. Keep warm while browning remaining slices. To serve, cut bread diagonally in quarters. Pour a little sauce in each plate and stand toast wedges upright around the sauce. Arrange apples or grapes on plate. Lightly sprinkle with powdered sugar, and garnish with mint leaves.