1 cup packed brown sugar
1/2 cup butter
2 Tbsp. light corn syrup
1 to 1 ½ Cups pecans, coarsely chopped
12 slices white sandwich bread or challah
1 1/2 cups milk
1 tsp. rum or vanilla extract
1/4 tsp. salt
Whipped cream, optional
Lightly coat a 13 x 9-inch baking dish with nonstick cooking spray.
In a small saucepan, combine the brown sugar, butter and corn syrup. Cook over medium heat until bubbling and thickened, stirring constantly.
Pour the syrup mixture into the prepared baking dish. Sprinkle the pecans evenly over the syrup mixture. Place 6 slices of bread on top of the pecans and syrup mixture; then top those slices with the 6 remaining slices of bread.
In a large bowl, beat the eggs. Combine the beaten eggs with the milk, rum extract and salt, blending well. Pour the egg mixture evenly over the bread slices. Sprinkle cinnamon over the top. Cover and chill overnight.
Preheat the oven to 350 degrees. When ready to cook, bake uncovered, for 40 to 45 minutes or until lightly browned.
Serve immediately with the syrup and a dollop of the whipped cream, if desired.