In a shallow pan, whisk together eggs, milk, cinnamon and vanilla. Soak bread in a single layer in the egg mixture, turning once. Let stand in egg mixture so the liquid is absorbed, about 2-3 min. per side.

Spray a large fry pan (or griddle) with non-stick spray and heat over medium-high heat. Add bread slices and cook until golden brown, approx. 3-4 min. per side. Transfer to a warm platter and cover with aluminum foil. Repeat with remaining bread.

While bread is cooking prepare the pear and pomegranates. In a small saucepan on medium-low, combine pears, pomegranate arils (seeds) and agave and sauté until pears have softened (approx. 5 min.)

Top French toast with sautéed pears and pomegranate and drizzle with honey, maple syrup or additional agave (if desired).