Combine brown sugar, butter and corn syrup; pour into a 13x9-inch baking dish coated with cooking spray. Sprinkle chopped nuts evenly over sugar mixture.
Combine rind and next 7 ingredients (through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.
Preheat oven to 350.
Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350 for 45 minutes or until lightly browned.