Combine brown sugar, butter, and corn syrup in a large, heavy pan over medium heat. Stir until butter melts and sugar dissolves. Boil 1-2 minutes, pour into a 9x13 glass baking dish making sure to tilt to coat the bottom of the pan. Arrange bread in two layers over the caramel. Mix eggs, vanilla, and milk until blended and pour over the bread. Cover with plastic wrap and refrigerate overnight. In the morning, bake uncovered 40-60 minutes at 350 degrees. Cut into portions and invert onto plates so caramelizing is on the top. Garnish with fruit.