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1
Preheat the oven to 350 degrees F.
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2
Place the jelly in a plastic squirt bottle.
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3
Heat a small pan of water on the stove.
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4
Water should be hot, but not boiling.
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5
Place the squirt bottle in the water.
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6
In a large bowl, combine the eggs, granulated sugar, vanilla extract, and salt and whisk to dissolve the sugar.
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7
Add the half-and-half and whisk to combine.
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8
Place the cereal on a large plate or in a shallow baking dish.
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9
Place 4 slices of bread on a work surface and spread each with 2 teaspoons of the peanut butter, and a layer of banana slices.
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10
Top with the bacon and the remaining bread to form a sandwich and press to tightly close.
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11
Place 1 sandwich in the bowl with the batter and let sit until well moistened, about 2 minutes, turning to coat both sides.
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12
Place in the dish with the cereal, turning to coat on both sides and pressing to adhere.
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13
Heat a large skillet over medium-high heat until hot, 4 minutes.
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14
Add 1 tablespoon of the butter.
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15
Dredge each stuffed and soaked sandwich in rice cereal and add to the pan.
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16
Cook undisturbed until golden brown and crusted on the bottom, about 2 to 3 minutes.
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17
Flip and cook until the second side is golden brown, about 2 to 3 minutes.
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18
Place on a baking sheet and bake until cooked through, about 6 to 8 minutes.
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19
To serve, place 1 stuffed French toast on each of 4 plates.
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20
Sprinkle lightly with confectioners' sugar and top each serving with chopped peanuts and banana slices.
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21
Squirt the strawberry jelly over the French toast.
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22
Serve immediately.
