Combine dark brown sugar, butter, and dark corn syrup in a small, heavy saucepan.

Cook over medium heat, stirring constantly, until bubbly and sugar dissolves.

Pour sugar mixture into an 11 x 7 inch baking dish coated with cooking spray, spreading evenly over the bottom.

Combine eggs and egg white in a large bowl.

Whisk until blended.

Stir in milk, vanilla, and salt.

Dip French bread slices in egg mixture.

Arrange bread slices over sugar mixture in the baking dish.

Pour any remaining egg mixture evenly over the bread slices.

Cover and refrigerate overnight.

Preheat oven to 350°F.

Bake, uncovered, at 350°F for 30 minutes, or until lightly browned.

Place one toast piece on each of 6 plates.

Sprinkle each serving with 1 teaspoon of toasted pecans.

Garnish with strawberry slices, if desired.