Editor’s Note: The byline for this recipe was updated on 5/6/2021. This recipe has been modified from the version developed by Jessica Koslow and Ria Dolly Barbosa for Sqirl to include cannabutter instead of regular butter. You’ll find the original non-cannabis recipe here. Jessica Koslow started making jam in Los Angeles and soon developed such a huge following that she had to expand her business; thus, Sqirl was born. This recipe is just one of the showcases for jam you’ll find there. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws. Slideshow: More French Toast Recipes


Credit: Kitchen Toke / Paul Strabbing

Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°. In a small bowl, stir together jam and Cannabutter. Cut a 2-inch pocket in the side of each brioche slice; spoon 1 heaping tablespoon of jam mixture into each one.

  • In a shallow bowl, whisk the eggs with the cream, granulated sugar and 1/2 teaspoon of fleur de sel.

  • In a large skillet, melt 2 tablespoons of the butter. Dip 2 slices of the stuffed brioche in the egg mixture and soak until saturated. Add to the skillet and cook over moderate heat until nicely browned on both sides, about 2 minutes. Transfer the French toast to a baking sheet. Repeat with the remaining butter, brioche and egg mixture.

  • Bake the French toast for about 5 minutes, until cooked through. Transfer to plates and sift confectioners’ sugar evenly on top. Dollop crème fraîche and strawberry jam on the French toast. Squeeze a little lemon juice over each slice and sprinkle with fleur de sel. Serve right away.


Each serving contains about 11mg THC based on the Premium Cannabutter recipe and a 20% THC strain of cannabis.

The recipe for Premium Cannabutter comes from Kitchen Tokethe first media company dedicated to teaching people about culinary cannabis for health and wellness.