The PBJ Grown up a bit.

There is something about a peanut butter and jelly sandwich that just seems to remind you of sitting at the kitchen counter as a little kid, back in easier and  much simpler times. A perfect ratio of sweet grape or tangy strawberry jelly to salty smooth peanut butter on two pieces of white bread each bite giving you a subtle pull back to those better times.

Now lets have it grow up a bit...

PBJ Christo

Makes 4 

The Liquid 

4 eggs

1 1/2 pints Heavy cream

2 ounces Bourbon (Jack Danial's Select) 

1/2 ounce of Orange peel no pith (chopped)

The Sandwich

1 Loaf of Brioche 

Smooth Peanut Butter

Raspberry Preserve

The Garnish

Powdered Sugar 

Mint

The Hardware 

9x11 Cassarole dish

Large flat bottomed skillet or

Griddle (Better)

Platter 

Serrated Knife

Start by cutting the loaf of brioche into even 1/2 inch slices. Spread a thin layer of peanut butter on 4 of the slices and the Raspberry preserve on the other 4. Form the Sandwiches.

Mix the Eggs and Cream together slowly adding the Bourbon and orange peel. Pour half the mixture into the Casserole dish place the sandwiches into the mix with no overlap. Cover with remaining liquid and let sit for 5 to 6 minutes.

While you wait put the large skillet or griddle onto medium high heat and grease as you see fit (Butta is betta) 

Once the pan is hot place the sandwiches into griddle and let sit for three minutes or golden, flip and repeat. 

Pull from heat and allow to cool for two minutes, cut into triangles and arrange on platter, dust with powdered sugar and garnish with a chifinade of Mint, (roll the mint leaves and carefully cut making ribbons). 

Perfect for a brunch or as a late night snack if you skip the last step.