1. Preheat the oven to 350° F. In a sauté pan, combine all of the sauce ingredients (except the bananas). Bring to a boil while stirring to melt the preserves and brown sugar. Let reduce slightly and thicken. Add the sliced bananas. Set aside.
2. Line a jumbo muffin tin with baking cup liners. Cut a one-inch slit in the corners of each slice of bread. In a wide shallow dish, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, and salt. On a plate, spread the rice cereal in an even layer. Dip a bread slice in the egg mixture for 5 seconds per side. Let the excess drip off. Lay the bread slice in the cereal to coat one side. Place the bread, cereal-side down, in a muffin cup. Press the center down in the middle, and wrap the bread edges around the circle. Repeat the process with remaining bread. Sprinkle the tops with additional brown sugar and extra crushed cereal.
3. Bake for 20 to 25 minutes or until the top is crispy and inside is cooked through. Let cool for 5 minutes before removing from pan and peeling away the baking liners. Serve immediately with warm bananas foster sauce.

Per Serving (1): Calories: 440, Fat: 7 g (3 g Saturated Fat), Cholesterol: 105 mg, Sodium: 350 mg, Carbohydrates: 78 g, Fiber: 3 g, Protein: 8 g.