Prepare the custard by combining the eggs, half and hald, vanilla extract, agave/maple syrup and cinnamon in a shallow dish. Set aside.

Cut the crusts off of the slices of sandwich bread. Use a rolling pin to flatten the bread slices so they're nice and thin.

Spread a thin layer of peanut butter and jelly in the center of each bread slice, leaving a 1/2 in border around the edges.

Roll each slice into a tight cylinder, with the seam side facing down.

Heat a pan to medium-low heat, and melt one tablespoon of butter. Dip each french toast roll up into the custard, then place into the pan. Cook the french toast rolls ups for 5-7 minutes, until each side is golden brown.