Combine the brown sugar, butter and corn syrup; coat a 9- by 13-inch baking dish with nonstick spray and pour ingredients into dish. Sprinkle with pecans. Combine the orange rind and next 7 ingredients (not the bread slices), and stir with a whisk. Arrange bread slices over pecans in dish and pour the egg mixture over the bread. Cover and refrigerate one hour or up to overnight. Preheat oven to 350°. Carefully turn over the bread slices to absorb excess egg mixture. Let stand a room temperature for 20 minutes. Bake at 350° for 35 minutes or until lightly browned.
Recipe provided by Ohio Poultry Association.