Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In 2-quart saucepan, mix brown sugar, butter, whipping cream and syrup.

Cook over medium heat, stirring constantly, just until smooth (do not boil).

Spread topping in baking dish; sprinkle with pecans.

In shallow bowl, beat eggs with fork.

Add half-and-half, cinnamon and vanilla; beat until well blended.

Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange bread slices over topping in dish.

Cover; refrigerate 8 hours or overnight.

Heat oven to 400°F.

Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown.

Cool 3 minutes.

Place large heatproof serving platter upside down over baking dish; turn platter and dish over.

Remove baking dish, scraping any extra caramel topping onto French toast.

Serve immediately.