Use thick slices of bread to make six peanut butter and jelly sandwiches. Grape is traditional, but I like to use strawberry jam, and peach is awesome, too. Whip four eggs, a quarter cup of sugar, and a teaspoon vanilla or almond extract together until smooth. Dip each sandwich into egg mixture, turning to coat both sides and ends. Plate on paper towels and refrigerate for about five minutes. Toast in a well-buttered skillet until golden brown. Serve with crisp bacon.