Spread one side of four of the brioche slices with the raspberry jam, then spread the remaining slices with the peanut butter.

Assemble your four peanut butter jelly sandwiches.

In a large dish, whisk together the eggs, milk, and vanilla extract.

Heat the butter in a large frying pan on a medium heat.

Dip a sandwich into the egg mixture, coating it well on both sides.

Once the pan is hot, fry the sandwich until golden on the bottom (about 3 minutes). Then, flip and cook on the other side for another 3 minutes. You should be able to fit two sandwiches in the pan at once.

Drain any excess butter from the French toast on some kitchen paper.

Slice each French toast sandwich in half.

Serve with some chopped peanuts, fresh raspberries, and your favorite syrup if desired.