Make the whipped cream: In a medium bowl, whisk together the cream, maple syrup, and vanilla until medium-stiff peaks form. Refrigerate until ready to use.

Make the french toast batter: In the carafe of a blender combine the half and half, eggs, brown sugar, maple syrup, vanilla, rum, bacon, salt, and flour. Blend until mostly smooth and only small bits of bacon remain. Pour into a shallow dish, like a pie pan, and set aside.

Heat a large non-stick pan over medium heat. Once the pan is hot, add a tablespoon of butter to the pan, swirling the pan so that the butter melts all over. Dip a piece of bread into the batter, soaking for 10-15 seconds per side (make sure some of the little bacon bits cling to the surface). This part is optional, but I sprinkle both sides with some turbinado sugar which makes almost a brûléed crust on the outside. Place the piece of toast into the pan and cook for about 2 minutes per side, until golden brown. Take care not to burn the french toast, and lower the heat a bit if the french toast is getting too dark.

Repeat with the remaining pieces of bread. Pile the french toast on a serving platter and top with more crispy bacon, drizzles of pure maple syrup, and dollops of the whipped cream. Serve warm.