2 tbsp. corn syrup
5 tbsp. butter
1 c. brown sugar
1 1/2 c. pecans
1 loaf of french toast bread or texas toast
5 eggs
1 1/2 c. milk
1 1/2 tsp. vanilla

Cook corn syrup, butter and brown sugar until it bubbles. Add pecans and pour mixture into a 9X13 inch pan. Layer a loaf of french toast bread or texas toast bread on top of pecan mixture. Beat together eggs, milk, and vanilla and pour evenly over bread. Refrigerate overnight and bake at 350°F for 45 minutes. Flip over on large platter and serve warm with warm syrup, fresh strawberries, and cool whip.

Very, Very Good!