Chocolate-Covered Strawberry Canna-French Toast Bake
Recipe Info
This elevated breakfast casserole reimagines the romantic profile of chocolate-covered strawberries within a professional bread pudding framework. Using thick-cut brioche for maximum absorption and a rich custard base, this dish is slow-baked to achieve a custardy interior and a caramelized crust. The infusion is integrated through the custard and a final chocolate-ganache drizzle, ensuring a luxurious and high-end gourmet presentation suitable for an intimate Chicago brunch.
Terpene Pairing
This dish utilizes a terpene profile dominated by linalool and limonene. These floral and citrus notes are sourced from a bright Sativa-leaning hybrid to complement the acidity of the fresh strawberries and the bitterness of the dark chocolate. The terpene profile is designed to provide an uplifting, social cerebral effect that prevents the richness of the brioche from inducing mid-morning lethargy.
Dosage Information
Each 4x4 inch serving of this French toast bake contains 15mg of THC. This is achieved through a 10mg infusion in the egg custard and a 5mg infusion in the dark chocolate ganache. This dual-delivery method ensures a consistent onset while allowing the chef to precisely control the final potency through the decorative drizzle.
Ingredients List
1 large loaf day-old brioche bread, cut into 1-inch cubes
2 cups fresh strawberries, hulled and quartered
1/2 cup dark chocolate chips (70 percent cocoa)
6 large farm eggs
1.5 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla bean paste
1/4 cup infused unsalted butter, melted (recipe below)
1/2 teaspoon ground cinnamon
1/2 cup infused dark chocolate ganache (recipe below)
Fresh mint for garnish
Decarboxylation Instructions
Spread 3 grams of Sativa-leaning hybrid flower on a parchment-lined baking sheet. Cover tightly with foil. Bake at 240 degrees Fahrenheit for 45 minutes. Allow the tray to cool completely before uncovering to ensure the aromatic limonene terpenes are preserved for the infusion process.
Infusion Instructions
For the Infused Butter, melt 1/2 cup unsalted butter with 2 grams of the decarboxylated flower in a water bath at 170 degrees Fahrenheit for 3 hours. Strain through cheesecloth. For the Infused Ganache, heat 1/4 cup heavy cream with the remaining 1 gram of decarboxylated flower at 150 degrees Fahrenheit for 1 hour. Strain the cream, then pour it while hot over 1/4 cup dark chocolate chips. Stir until smooth and glossy.
Preparation Instructions
Grease a 9x13 inch ceramic baking dish with a portion of the infused butter. Place the brioche cubes in the dish, scattering the fresh strawberries and chocolate chips throughout the layers. In a large bowl, whisk the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and the remaining 1/4 cup of melted infused butter. Pour the mixture evenly over the bread. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the custard to fully penetrate the brioche. Preheat the oven to 350 degrees Fahrenheit. Bake uncovered for 40-45 minutes until the top is golden and the center is set. Remove from the oven and, while warm, lace the top with the infused dark chocolate ganache. Garnish with fresh mint.
Chef Tips
Using day-old brioche is essential for this recipe; fresh bread contains too much moisture and will result in a soggy bake. If your bread is fresh, lightly toast the cubes in a low oven for 10 minutes before assembling. For a professional finish, ensure the ganache is at room temperature when drizzling to achieve those perfect, thick ribbons across the strawberries.
Consume Responsibly
Start Low, Go Slow