Cannabis Infused French Toast Muffins: 5-Step Brioche Bake

Step 2 – Make the custard. In a large bowl, whisk together 6 eggs, 2 cups whole milk, 3 tablespoons sugar, 2 teaspoons vanilla extract, and half a teaspoon cinnamon until fully combined. Use a large bowl so you have room to fold the bread in.

Step 3 – Soak and fill the tin. Grease each cup of a standard 12-cup muffin tin with a small drop of oil. Fold the bread cubes into the custard until coated, then pack them into each muffin cup, stacking slightly above the rim for a good muffin top.

Step 4 – Add the cinnamon sugar topping. Mix the remaining 3 tablespoons sugar with half a teaspoon cinnamon. Spoon a small amount over the top of each muffin cup. A light dusting is all you need.

Step 5 – Bake. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake for 20 minutes until the tops are golden and the centres are set. Let them cool for a few minutes, then pop them out and drizzle with infused maple syrup.

How to Infuse Cannabis Into This Recipe

The easiest infusion method for this brioche french toast bake is infused maple syrup drizzled on after baking. Two tablespoons of a strong infused maple syrup edible can be very potent, so start with one tablespoon and wait at least 90 minutes before consuming more.

Other infusion options for these cannabis breakfast edibles:

• Infused maple syrup edible – Drizzle over each muffin after baking. Easiest method, consistent dosing per muffin.
• Infused icing sugar – Sift cannabis-infused powdered sugar over the cooled muffins.
• Cannabutter in the custard – Replace 2 tablespoons of whole milk with melted cannabutter and whisk into the egg mixture before soaking the bread.

If you prefer a non-infused version, simply skip all infusion steps and serve with regular maple syrup. The base french toast muffin recipe is delicious on its own.