Mix the mascarpone and honey in a bowl with a rubber spatula until well combined; do not overmix. Set aside.

Preheat the oven to 400 degrees F.

Combine the milk, cream, and eggs in a mixing bowl, and whisk until smooth. Add extract of choice and a pinch of sugar; whisk to combine. Pour the granola onto a cookie sheet or large plate.

Dip 4 logs of bread into the egg mixture and let soak for 1 minute, turning to coat evenly. Let the excess drip off, then place the bread onto the bed of cereal; turn to coat completely, pressing on if necessary. Repeat with the remaining slices. The cereal will probably not completely coat the bread.

Heat a skillet or griddle over medium-high heat. When hot, spoon 1 tablespoon of the butter and a tablespoon of oil onto the skillet and use your spatula to mix it together. Place four of the logs onto skillet.  Cook until golden on all sides. Repeat with the remaining slices.

Transfer the cooked slices to a rack over a baking sheet, and bake for 4 to 5 minutes. The center of the French toast should remain somewhat soft inside.

Stack 4 logs onto each a serving plate. Add a portion of slice pears to one side. Drizzle with the syrup, top with a dollop of the mascarpone mixture. Sprinkle additional granola over the top and pass any remaining syrup.