How to Make It
In a shallow bowl, lightly beat the eggs; slowly whisk in the half and half, vanilla extract, salt and 1 tablespoon sugar.
Slice each package of rolls in half horizontally, making sure not to pull the rolls apart.
Heat a large nonstick skillet over medium-low heat and melt 2 tablespoons of the butter.
Dip each of the roll slabs in the custard for about 10 to 15 seconds on each side, shaking off any excess custard. Add to pan and cook for 2-3 minutes on each side, or until golden-brown. Repeat this process with the remaining roll slabs, adding remaining 1 tablespoon butter as needed.
Wipe the nonstick skillet clean with a paper towel; heat over medium and add the strawberries and remaining ¼ cup sugar. Cook, stirring, for 3 minutes or until a sugar melts and mixture thickens in consistency.
Top the French toasts with strawberry syrup and sliced bananas. Serve immediately.