In a small heavy saucepan combine the corn syrup, butter, and brown sugar. Cook until bubbly. Pour syrup mixture into prepared dish; sprinkle chopped pecans. Layer bread slices.
In a mixing bowl beat eggs, milk, and vanilla. Pour over bread. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees. Remove from refrigerator. Bake about 35 minutes. Invert baking dish onto platter. Serve with strawberries and whipped cream.
Recipe by The Gingham Apron at https://www.theginghamapron.com/french-toast-bake/