This is a great dish for a crowd as it is made the night before. It also holds well in a warm oven if breakfast is served at different times. Recipe can also be cut in half for a smaller group. In a small saucepan, combine syrup, butter and brown sugar and simmer until smooth. When syrup is ready spread it over the nut layer in the baking pan.
Fit bread slices over the syrup mixture in a single layer.
Beat eggs, milk, vanilla and salt in a medium size bowl then pour evenly over bread. Cover pan and refrigerate overnight. The next morning, preheat oven to 350 degrees and bake toast for 45 minutes. Remove slices and serve upsidedown on plates so sticky bun mixture is on top. Serve warm as topping will harden as it cools.