That PB&J isn't just for kids' lunches. Matter of fact, Executive Chef at the Sheraton Dallas Hotel, Stuart Race, made it for breakfast, or dessert, and made it into a crunchy french toast. Oh, and there's also fruit and caramel sauce!
He just made a peanut butter and jelly sandwich like normal, using Texas toast. He sliced it in triangles and dipped it into french toast batter. He mixed up his batter with cream, eggs, and a touch of cloves, cinnamon, an itty bitty bit of nutmeg, and some vanilla extract.
Then, to keep it crunchy, he coated the thing in crushed up corn flakes, and fried it up in a mix of olive and canola oil. He says wait until it's golden brown on all sides and take it out.
Now, you can pair it with a few fresh berries and to take it to the next level, cover it in caramel sauce topped with a little dusting of sugar. It is ridiculously good, and if you're not making it already, get to it, because it's peanut butter jelly time!