In a small saucepan, combine the brown sugar, butter and corn syrup; cook over medium heat until thickened, about 3 minutes. Pour into a greased baking dish; sprinkle with pecans. Top with bread. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350° for 35 to 40 minutes. Invert onto a serving platter.