"Hearthstone" - Cannabis-Infused Spiced Pear & Walnut Bread Pudding

"Hearthstone" - Cannabis-Infused Spiced Pear & Walnut Bread Pudding

Suggested Dosage: This recipe yields one 8x8 inch dish, serving 6. Each serving contains approximately 20-25mg THC (based on 5g starting material at 20% THC). This is a rich, dessert-sized dose. Start with a small square (half a serving). Wait a full 2 hours before considering more, as the custard base leads to a slow-building, deeply physical effect.

Terpene Pairing Suggestion: Choose a Myrcene and Terpinolene-dominant strain. Myrcene’s earthy, fruity notes will ground the dish and enhance the baked, comforting quality, while Terpinolene’s complex floral and herbal hints will lift the spices and pear, preventing sedation and adding a sophisticated, contemplative edge.

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A warm, comforting, and quintessentially cozy dessert. This bread pudding is infused through a rich custard, making every spoonful a potent, heart-warming experience perfect for sharing by the fire.

Step 1: The Decarboxylation (Activating Your Cannabis)

· Ingredients: 5 grams of a Myrcene and Terpinolene-rich cannabis strain.
· Method:
  1. Preheat your oven to 240°F (115°C).
  2. Coarsely grind the cannabis and spread it on a parchment-lined baking sheet.
  3. Bake for 30-40 minutes, stirring occasionally, until dry and lightly browned. Let cool completely.

Step 2: The Cannabis-Infused Heavy Cream & Milk

· Ingredients: All of your decarbed cannabis, 1 cup heavy cream, 1 cup whole milk.
· Method:
  1. In a heavy-bottomed saucepan, combine the cream, milk, and decarbed cannabis.
  2. Heat over the lowest possible setting for 1 hour, stirring frequently. Do not simmer. Maintain a temperature around 180°F (82°C).
  3. Strain through a cheesecloth-lined fine mesh strainer into a large measuring cup or bowl, pressing firmly. Discard the plant material.
  4. You now have Cannabis-Infused Cream-Milk. You will use all of it.

Step 3: The Spiced Pear & Walnut Bread Pudding

· Ingredients:
  · 6 cups day-old challah or brioche, cut into 1-inch cubes
  · 2 ripe Bartlett or Anjou pears, peeled, cored, and diced
  · 1/2 cup chopped toasted walnuts
  · All of your Cannabis-Infused Cream-Milk (about 2 cups)
  · 3 large eggs
  · 1/2 cup brown sugar
  · 1 teaspoon vanilla extract
  · 1 teaspoon ground cinnamon
  · 1/2 teaspoon ground cardamom
  · 1/4 teaspoon ground nutmeg
  · 1/4 teaspoon salt
  · For the Bourbon Caramel Sauce (non-infused): 1/2 cup sugar, 3 tbsp butter, 1/4 cup heavy cream, 1 tbsp bourbon, pinch of salt.
· Method:
  1. Preheat oven to 350°F (175°C). Butter an 8x8 inch baking dish.
  2. In a large bowl, combine bread cubes, diced pears, and walnuts.
  3. In a separate bowl, whisk together the infused cream-milk, eggs, brown sugar, vanilla, cinnamon, cardamom, nutmeg, and salt until smooth.
  4. Pour the custard mixture over the bread and fruit. Press down gently to submerge. Let soak for 20 minutes.
  5. Bake for 45-55 minutes, until the top is golden brown and the center is set (a knife inserted should come out clean).
  6. Make Bourbon Caramel: While baking, melt sugar in a saucepan over medium heat until amber-colored. Whisk in butter until melted, then carefully whisk in cream, bourbon, and salt. Simmer for 2 minutes.
  7. Let the pudding cool for 15 minutes. Serve warm, drizzled with the bourbon caramel sauce.
  8. Consumption Note: The THC is fully integrated into the custard that saturates the bread. The fats ensure high bioavailability. This is a heavyweight dessert with effects to match.