Gourmet Peanut Butter and Jelly


  • 1/4 cup Florida Orange Juice
  • 1/4 cup Florida Orange zest
  • 1/2 cup Sugar
  • 2 cups Heavy cream
  • 3 each Egg yolks
  • 1 tablespoons Vanilla extract
  • 3/4 cup Concord grape jelly
  • 1 loaf Brioche
  • 6 tablespoons Butter, unsalted
  • 1/2 cup Chunky peanut butter


Gourmet Peanut Butter and Jelly

In a small pot, combine the jelly and the orange juice; reduce to 1/2 cup. Allow to cool and solidify.

Place the butter in a large rondeau over medium-high heat. As the butter is browning, dip the slices of brioche into the cooled heavy cream mixture; allow the excess to run off. Cook brioche slices like French toast. When each piece is done, place on a cooling rack.

Over a double boiler, combine the sugar, zest, heavy cream, egg yolks and vanilla extract. Whisk over the boiler for 15 minutes. Allow mixture to cool.

Cut the brioche into 3/4-inch-thick slices.

Cut each piece of bread into various shapes and dollop chunky peanut butter around, followed by the jelly. Cover with other pieces of the citrus brioche and serve.