Spray 9x13 inch glass baking dish with cooking spray.
In a medium saucepan, combine brown sugar, butter, cream and corn syrup; mix well. Cook over medium heat until smooth, stirring constantly. DO NOT BOIL.
Spread topping in sprayed baking dish.
In a shallow dish, beat eggs.
Add milk, vanilla and salt; beat well.
Dip each bread slice in egg mixture, making sure all egg misture is absorbed. Place bread slices over topping in baking dish.
Cover and refrigerate 8 hours or overnight.
To serve, heat oven to 400 degrees F. Uncover baking dish and bake 20-25 minutes or until bubbly and toast is golden brown. Let stand 3 minutes. Invert onto the plate when serving, scraping any extra caramel topping from baking dish onto toast. Serve immediately.