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.