Preheat oven to 350°F (180°C). Stir 3 tbsp (45 mL) of the honey with lemon juice and 1/4 tsp (1 mL) each of cinnamon and ginger. Spread evenly in a greased 8-inch (2 L) square baking dish. Arrange the pears in two rows.
Beat the eggs in a shallow dish with milk, remaining honey, cinnamon and ginger. Soak each piece of bread in egg mixture and arrange over the pears. Pour any remaining egg mixture evenly over the bread.
Bake for 20 min. or until set and golden. To serve, cut into squares and use a thin flat spatula to lift each portion out of the pan and turn pear-side up. Sprinkle with almonds and drizzle with any syrup left in the baking dish.
Baking this better-for-you French toast - instead of frying it in butter - keeps it low in saturated fat. Pair it with yogourt and fresh fruit for a complete breakfast.