Ingredients
1/4 cup strawberry jam, plus more for serving
1 TB Cannabutter
4- 1 1/2 inch thick slices of brioche
3 large eggs
1/4 cup heavy cream
1 1/2 tsp granulated sugar
Fleur de sel
4 TB unsalted butter
Confectioners’ sugar
Crème fraîche, for serving
1/2 lemon
Directions
- Preheat the oven to 350°.
- In small bowl, stir together jam and Cannabutter. Cut a 2-inch pocket in the side of each brioche slice; spoon 1 heaping TB jam mixture into each one.
- In a shallow bowl, whisk eggs with cream, granulated sugar and 1/2 tsp fleur de sel.
- In large skillet, melt 2 TB butter. Dip 2 slices of stuffed brioche in the egg mixture. Soak until saturated. Add to skillet and cook over moderate heat until nicely browned on both sides, about 2 minutes. Transfer French toast to baking sheet. Repeat with remaining butter, brioche and egg mixture.
- Bake 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 French toast. Squeeze a little lemon juice over each slice and sprinkle with fleur de sel. Serve right away.