Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with butter.

Toss the peaches in 1/4 c of brown sugar and 1 Tbsp lemon juice and 1 tsp lemon zest. set aside.

In a large mixing bowl, combine the zest, milk, eggs, yolks, salt, 3/4 c brown sugar, vanilla, cinnamon, nutmeg, allspice, and ginger. Whisk until smooth.

In a small saucepan, combine the butter and 1/4 c brown sugar over medium-low heat. Cook until glossy and melted; set aside.

In a greased 9x13 baking dish (preferably butter-greased), layer half of the croissants in a single layer—it's okay if there is some overlap, or you can tear pieces to fill smaller gaps. Add half of the peaches and half of the cream cheese. Top with the remaining croissants and finish with the remaining peaches and cream cheese. Pour in the custard, and gently press down on the tops of the croissants with your hands to soak the bread. Drizzle the brown sugar and butter over all and cover with foil. Let sit for 30 minutes before baking. You can also wait overnight.

Place dish on the center rack of the oven for 30 minutes, then remove foil and bake for and additional 10-17 minutes, or until the top has browned lightly and the edges are golden.

Serve warm with vanilla ice cream or whipped cream, or serve cold n(or warm) with yogurt, roasted nuts, and honey or maple syrup, for a breakfast twist.