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. 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.

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Credit: Kitchen Toke / Paul Strabbing

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Notes

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.

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