Heat large cast iron pan on stovetop to medium low heat and add coconut oil to coat bottom of pan.

In small, shallow bowl, whisk eggs, cream, butter, vanilla and cinnamon. Dip each piece of bread into mixture, coating each side and place in pan. Cook for 3-5 minutes or so on each side or until lightly browned and slightly crispy.

To serve french toast, place bread on plate, top with whipped cream, sliced poached pears, toasted almonds and additional fruits like raspberries and pomegranates, drizzle with maple syrup and sprinkle with powdered sugar.

In a medium to large pot, boil 6 cups water. Turn down to medium heat and add honey, tea bags and spices. Add pears, gently stir and cover. Simmer for 20 mins or until fork inserted into pears is soft. Remove from heat and let sit to begin cooling in liquid ( you can enjoy them at any temperature, use as soon as your french toast is ready!).

Remove pears from liquid and slice into wedges for serving. Leftovers can be stored in sealed container in fridge for up to 1 week. Enjoy poaching liquid as tea on the side.

In small saucepan over medium heat, warm butter. Add almonds and stir until lightly browned. Remove from heat and let cool.