How to Make It
Whisk heavy cream, eggs, cinnamon, sugar, and vanilla seeds in large bowl.
Cut the brioche loaf into 6 equal slices, using the whole loaf. (Think BIG slices.)
With a paring knife, make a small incision on each side of brioche.
Place tempered lingonberry jam and peanut butter into 2 separate plastic pastry bags. Squeeze 1 to 2 teaspoons of peanut butter and jam into each incision in the bread, making sure not to overfill or break. If it breaks, don’t fuss. The peanut butter should hold the bread together like glue.
Once filled, soak the bread in the egg and cream mixture for 1 hour in the refrigerator. Turn after 30 minutes to make sure bread soaks equally.
Place the grapeseed oil in a non-stick pan over medium heat, making sure to evenly coat the pan.
Place the soaked brioche into the pan. Hear that sizzle and cook until golden brown on both sides. Add a nub of butter to help golden the crusts. Repeat until all 6 slices are done.
Place 6 pieces of fried bread on a greased baking pan and place in preheated oven set at 350°F. Cook for 8 to 10 minutes to ensure custard is cooked through the bread.
On large platter, swipe lingonberry jam across the bottom of the plate for a fancy effect. If your food styling skills are not up to par, shake it off, laugh about it, and continue plating.
Place each pain perdu on a plate and cut in half, exposing the runny peanut butter and jelly. Garnish with berries, maple syrup, and powdered sugar.