Melt butter in medium saucepan over medium heat. Add brown sugar and water, let boil for 5 minutes to form a caramel. Pour caramel into 9x13" baking dish. Sprinkle pecans over caramel. Arrange one layer of bread over pecans.
In medium bowl, beat eggs then add milk and vanilla. Mix. Pour 1/2 of the milk mixture over the bread slices in the baking dish. Top the milk soaked bread slices with the apple pie filling. Add another layer of bread slices, then pour remaining milk mixture over them, making sure all bread is soaked.
Cover with plastic wrap and let set for at least one hour - overnight in the fridge works best. If you do refrigerate the dish, let set at room temp for 1/2 hour prior to baking.
Preheat oven to 350 degrees F. Remove plastic wrap and place baking dish on sheet pan to protect your oven from spills. Bake 45 minutes or until top is nicely browned and center is set. If it needs to cook a little longer you can place foil on top and continue to bake for a few more minutes. Let set at least 20 minutes before cutting and serving. Cut into wedges and turn over onto serving dishes. Drizzle with maple syrup.