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Line a large baking sheet (or 2 quarter sheet pans) with parchment paper.
Heat the oven to 425°F (215°C).
Slice the bread rolls in half, crosswise.
In a baking pan (large enough to contain the bread rolls) add the milk, eggs, vanilla, sugar, lemon zest and a pinch of salt. Whisk until combined.
Dunk the bread roll halves in the egg mixture and flip on both sides.
Place each half on the parchment paper-lined baking sheets, cut side up.
Drizzle the remaining egg mixture on the bread.
Place the baking sheet(s) in the oven and bake for 20 minutes.
If the tops of the bread start browning too fast, loosely cover with a sheet of aluminum foil.
Meanwhile, make the raspberry jam: in a saucepan, combine the raspberries, sugar, lemon juice, pepper, and rose water.
Bring to a simmer and cook for 15 minutes, stirring occasionally, until thickened.
Cool to room temperature.
Pipe or spread the peanut butter and jam all over one half of the French toast bread rolls and top with the remaining half.
Dust with powdered sugar and serve right away.