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Combine brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the sugar is all dissolved and the sauce is smooth and silky.
Pour sauce into a greased 13" x 9" baking dish.
Arrange the bread cubes on the caramel layer.
Whisk the half and half with the eggs and vanilla until frothy and thoroughly blended.
Pour the custard mixture over the bread cubes and cover the dish with foil.
Rrefrigerate for at least eight hours or more.
Bake at 350 degrees on the center rack of your oven until the top is golden brown, about 30 to 35 minutes. If it begins to brown too quickly, cover with foil until it is done baking.
Garnish with sanding sugar and sliced almonds if desired.