Place French bread slices in a 9x13 baking dish. In a large bowl whisk eggs. Add milk, vanilla and 1/4 c maple syrup and whisk until well blended. Pour over French bread slices and let set for 10 minutes, then turn over and let set for an additional 10 minutes or until egg mixture is absorbed into the bread.
While the bread is setting, make the Caramel Apple Sauce. In a medium saucepan add 1 c butter, remaining maple syrup and all but 1 T of the brown sugar. Over medium heat stir until the butter and sugar melts and the mixture comes to a boil.Reduce heat and add apple slices. Simmer just long enough to slightly cook apples, cover with a tight fitting lid and remove from heat.
While the French toast is baking, cook the bacon on the griddle. While the first side cooks, sprinkle the bacon with the reserved brown sugar. Flip the bacon and cook on the second side being careful not to burn the sugar. Remove to a plate covered with a paper towel to drain the bacon of excess grease.
When French toast is done, plate three pieces per person, add the bacon to the sauce, stir and, using a slotted spoon so as not to “drown” the plate, layer over the French toast. Enjoy.
Melt 1 tsp butter on a griddle set to 350?, spreading the butter with the back of a spatula. Brown the bread slices on the griddle for just a few minutes on each side. Transfer to a jelly roll pan. Bake in the oven for 15 minutes at 350? to cook the eggs in the center of the bread. The bread will puff up when done.