PRO CHEF QUICK MICRO-DOSED FRENCH TOAST 🍞🌿✨
A rapid-prep, gourmet brioche French toast featuring a precisely integrated botanical custard for a consistent, low-dose morning experience.
RECIPE INFO:
Category: Gourmet Breakfast
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 2 (2 slices per serving)
THC per serving: Approximately 5mg per serving
TERPENE PAIRING:
Best paired with strains high in Linalool or Myrcene. The floral and earthy notes of these terpenes provide a calming aromatic backdrop that pairs exceptionally well with the warm spices of cinnamon and vanilla, promoting a relaxed start to the day.
DOSAGE INFORMATION:
Based on a 10mg total THC infusion using 1/2 tablespoon of infused butter. Each serving of two slices contains approximately 5mg of THC. This micro-dose is intended for a gentle, functional onset.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Onset may be faster when consumed on an empty stomach. Do not drive or operate machinery.
INGREDIENTS:
* 3.5 grams high-quality cannabis flower (for the butter base)
* 1/2 cup unsalted grass-fed butter (you will use 1/2 tbsp for this recipe)
* 4 thick slices of St Pierre Brioche Loaf
* 3 large organic eggs
* 1/2 cup heavy cream
* 1 tsp McCormick Culinary Madagascar Vanilla Extract
* 1/2 tsp ground cinnamon
* 1/4 tsp ground nutmeg
* 1 tbsp Wholesome Sweeteners Organic Cane Sugar
* Pinch of fleur de sel
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break flower into uniform small pieces.
* Spread on a parchment-lined baking sheet.
* Bake for 40 minutes.
* Allow to cool completely.
INFUSION INSTRUCTIONS:
* Melt 1/2 cup butter in a small jar.
* Add decarboxylated flower.
* Place in a 160°F water bath for 2 hours.
* Strain through a fine-mesh sieve.
* Measure exactly 1/2 tablespoon of this infused butter for the recipe.
PREPARATION INSTRUCTIONS:
* In a wide, shallow bowl, whisk together the eggs, heavy cream, vanilla, cinnamon, nutmeg, sugar, and salt until completely homogenous.
* In a large non-stick or cast-iron skillet, melt 1/2 tablespoon of infused butter over medium heat.
* Dip each slice of brioche into the custard, allowing it to soak for 15 seconds per side.
* Place the soaked bread into the skillet. Cook for 3-4 minutes per side until golden brown and slightly crisp.
* For the professional finish, place the skillet in a 350°F oven for 3 minutes to allow the center to puff.
* Serve immediately with a light drizzle of warm maple syrup.
CHEF TIPS:
To maintain the technical standards of a Chicago gourmet kitchen, ensure the brioche is "stale" or slightly dry. If your bread is fresh, place the slices in a 300°F oven for 5 minutes before soaking. This ensures the bread absorbs the infused custard to its core without falling apart, resulting in the perfect texture and dose distribution.
Enjoy the Pro Chef Quick Micro-Dosed French Toast responsibly 🍞🌿✨