- In a large skillet over medium-high heat, cook the bacon until nicely golden, stirring often. Drain on a plate lined with paper towel. Discard the bacon fat and clean out the skillet.
- On a work surface, cut 6 slices of bread each about 1 inch (2.5 cm) thick and set aside for the French toast. Cut some of the reserved bread into cubes to get a total of 1 1/2 cups (105 g). Reserve any remaining bread for another use.
- In a food processer, blend the bacon, bread cubes and brown sugar until it resembles a fine breadcrumb. Set aside.
- In a bowl, whisk together the eggs, cream, milk, maple syrup and vanilla.
- Lay the bread slices along the bottom of a 13 x 9-inch (33 x 23 cm) rectangular pan. Pour the cream mixture over the bread. Let soak for 5 minutes. Turn the bread slices over and let soak for another 5 minutes. Remove from the pan and transfer to a baking sheet. Let sit for 1 minute to allow the liquid to be absorbed.
- Sprinkle half of the bacon crumble over the bread slices, pressing down to adhere. Turn the bread slices over and repeat with the remaining bacon crumble on the second side.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large skillet over medium heat, brown half of the bread slices at a time in half of the butter on both sides. Place on the prepared baking sheet. Bake for 5 minutes or until the bread has slightly puffed up.
- Serve topped with pears, cheese and arugula. Drizzle with maple syrup to taste.