Cook corn syrup, butter, and brown sugar until bubbly. Pour into a 13x9 baking dish and generously sprinkle chopped pecans over the syrup mixture.
Arrange 2inch slices of French bread over the mixture.
Beat together eggs, milk, and vanilla. Pour over the bread and refrigerate overnight.
Bake at 350° for 45 minutes and invert. Serve with cream and strawberries.
A nonstick pan makes life easier. Watch closely, you don't want it to get too brown.