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