In a saucepan, combine 1 cup water, 1 ½ teaspoons agar agar powder, a pinch of salt, and 6 tablespoons sugar. Heat over medium heat until the mixture begins to boil, ensuring the agar is completely dissolved.

Add 1 cup whole milk and a splash of heavy cream. Stir well and bring back to a boil.

Remove from heat and let the mixture cool slightly before pouring into a mold. Refrigerate and allow to set until firm.

In another saucepan, mix 1 cup water, ¾ teaspoon agar agar powder, 2 tablespoons sugar, and 4 tablespoons grape jelly. Heat until boiling, ensuring the agar is fully dissolved.

Once the bread layer is set but still slightly warm to the touch, pour the jelly mixture carefully over the top. Return to the refrigerator to cool until set.

In a saucepan, combine 1 cup water, ¾ teaspoon agar agar powder, a pinch of salt, and 3 tablespoons sugar. Heat until boiling to dissolve the agar.

Add 2 tablespoons smooth peanut butter and a splash of heavy cream to the mixture. Stir until well combined and smooth.

Allow to cool slightly, then carefully pour over the jelly layer once it has set. Place the mold back in the refrigerator until the peanut butter layer is firm.

Repeat the bread layer preparation using the same method as the first step. Pour this final mixture over the peanut butter layer once it has set, and return to the refrigerator until fully chilled and firm.

Once set, carefully remove the layered dessert from the mold. Slice the jelly creation into sandwich shapes using a sharp knife. Serve chilled. Enjoy your creative take on a peanut butter and jelly sandwich!