Cook the bacon in a skillet until crispy. Drain on paper towels, and set aside.
Beat together the softened cream cheese, brown sugar, and maple extract until creamy. Spread the mixture on each of the 18 slices of bread.
Break the pieces of bacon in half, and distribute evenly amongst half of the bread slices. Top with remaining slices of bread.
In a shallow dish, like a pie plate - whisk together the eggs and milk. Dip both sides of the 'sandwiches' in the egg mixture. Melt the butter in a skillet or a griddle. Cook the french toast on both sides until nicely browned.
Serve with butter and syrup.