In a small saucepan over medium heat, combine brown sugar, butter, and light corn syrup stirring frequently. Pour mixture into a buttered 9x13 inch dish.
Drag bread slices through brown sugar mixture. Arrange and overlap slices in the baking dish.
Arrange peaches evenly over the bread slices.
In a medium bowl, combine milk, half & half, peach juice, eggs, cinnamon, vanilla extract and salt. Whisk until blended. Pour mixture over sliced peaches and bread slices.
Cover and refrigerate overnight.
When ready to bake, make sure that most of the custard is absorbed (depends on the freshness of your loaf). If not pour some of it off so there is a thin layer of custard in the bottom of the dish. It should not be swimming.