In a saucepan cook the corn syrup, butter and brown sugar until bubbly. Pour into a 13 x 9 baking dish. Sprinkle generously with pecans. Arrange 2 inch thick slices of French bread over the mixture. Beat together the eggs, milk and vanilla. Pour over the bread, cover and refrigerate overnight. Bake, uncovered, in a 350 degree F oven for 45 minutes. To serve, invert and serve with fresh fruit and whipped topping.
Yield: 8 servings.