Step 1

Grease a 9" x 13" pan.

Step 2

Over low heat, combine the brown sugar, light corn syrup, butter, and whipping cream in a medium saucepan.

Step 3

Keeping the heat on low (letting it get too hot is bad - and don't let it boil!), stir constantly until the butter is melted and the ingredients are smooth.

Step 4

Remove from heat and add 1/2 teaspoon of the vanilla.

Step 5

Pour the warm caramel mixture into a 9" x 13" pan.

Step 6

Sprinkle the pecans over the top.

Step 7

In a large bowl, beat together the milk, eggs, salt, the other 1/2 teaspoon of vanilla, and cinnamon.

Step 8

Dip the bread into the egg mixture, making sure each piece is well-coated. You want to soak up all of the mixture with your six or seven slices of bread.

Step 9

Lay the bread in the pan, over the caramel and pecan mixture.

Step 10

Cover and refrigerate overnight.

Step 11

It's morning! Ready for some breakfast? Preheat your oven to 425 degrees.

Step 12

Remove the cover from the pan and bake for 20 minutes, until the bottom is bubbling and the toast is golden brown.

Step 13

Let stand for a couple of minutes, then invert onto a platter.

Step 14

Eat right away!