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1
Heat the canola oil and butter in a 10-inch nonstick skillet.
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2
Once the foam from the butter has subsided, add the pears and 1/2 teaspoon cinnamon.
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3
Cook the pears until just warmed through, about 1 1/2 minutes.
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4
Remove from heat and add the cream cheese; stir until cream cheese is melted.
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5
Remove from skillet to stop the cooking and transfer to a bowl.
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6
Lay bread on a cutting board and make a 2-inch incision into the side to form a pocket inside the bread.
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7
Be careful not to pierce the other side of the bread.
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8
Repeat for each slice of bread.
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9
Spoon 2 tablespoons of the pear mixture into each pocket and set aside.
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10
Combine egg whites, whole egg, and remaining 1/2 teaspoon cinnamon; whisk together.
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11
Transfer egg mixture to a shallow 6-inch wide plate.
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12
Heat a nonstick griddle over medium heat for 1 minute.
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13
Lightly spray the griddle with cooking spray.
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14
Take 1 stuffed French toast and lightly dip both sides into the egg mixture, and then lightly dip each edge.
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15
Place the French toast on the griddle and cook for 1 1/2 minutes.
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16
Flip and cook for another 1 1/2 minutes on the other side.
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17
While each piece of French toast is cooking on its first side, repeat the dipping process with the next one.
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18
Once the
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19
toast is golden brown, remove from heat.
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20
(You can keep the toast warm in a low-temperature oven while you are making the rest.)
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21
Serve with maple syrup, if desired.
