In a small saucepan, combine the brown sugar, butter, and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 13-in.x 9-in.x2-in baking dish; top with half of the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top. In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes or until lightly browned. In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast.