Spread the mayo and mustard on one side of half the French Toast slices, then top each with 2 ounces cheese, one of the scrambled eggs, 3 ounces ham, and another slice of French toast. Grill the sandwiches in a hot pan until the cheese begins to melt, 1 minute per side. Remove to a plate, cut each in half, and drizzle generously with the Pepper Jelly to serve.
In a medium bowl, whisk together the milk, cinnamon and eggs, and pour into a shallow bowl, wide enough to fit a slice of the bread.
Melt the butter in a large skillet set over medium-high heat. Place each slice of bread into the milk mixture, allowing the bread to soak in some of the liquid. Shake off the excess liquid, and place the bread in the hot skillet. Fry the French toast until browned on one side, then flip and brown the other side. Set aside.
In a medium saucepan, bring the sugar and vinegar to a boil. Cook until reduced by one-third, 15 to 20 minutes. Add the bell peppers, jalapenos and salt, and cook until the peppers soften, 10 minutes. Make a slurry with the cornstarch and 2 tablespoons cold water. Add the slurry to the pot and stir to combine. Remove from the heat and cool to room temperature.