Toast pecans on a dry skillet over medium heat, tossing frequently until golden and fragrant. Remove from pan and set aside to cool.
Place a medium saucepan over medium heat and add chopped bacon, sauteing and stirring ocassionally until browned. Use a slotted spoon to remove to plate.
Melt 5 Tbsp butter into the bacon fat then add 1 cup brown sugar, 1 Tbsp water and 1/4 tsp salt. Bring to a boil then keep at a low boil 5 minutes, stirring occasionally.
Remove pan from heat and stir in 1/2 cup whipping cream and 1 tsp vanilla. Stir in chopped bacon, place back over heat and lightly boil another 1-2 minutes. Remove from heat and cool 10 minutes before serving.
In a mixing bowl, whisk together wet ingredients until combined: 1 cup milk, 3 eggs, 1 tsp vanilla. While whisking, add dry ingredients: 1/4 cup flour, 1 Tbsp sugar, 1/2 tsp cinnamon and a pinch of salt.
Cut bread into 9 or 10 slices each 3/4″ thick. Place a large skillet over medium heat with 1 Tbsp butter.
Dip each piece of toast generously in the egg mixture, turning a couple of times to thoroughly coat. Add to the skillet in a single layer, cooking in batches about 3-4 minutes per side or until golden brown on each side. Repeat with remaining toasts, adding more butter as needed then transfer to a platter.
Add to the skillet in a single layer, cooking in batches about 3-4 minutes per side or until golden brown on each side.
Repeat with remaining toasts, adding more butter as needed then transfer to a platter.
To serve: Top French Toast with a heaping Tablespoon of the bacon caramel topping then sprinkle each with toasted pecans.