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French toast tag teams the ever so rich and creamy cannabis infused pumpkin cheesecake for the ultimate autumn brunch. Top with cannabis infused maple syrup and a dollop of canna butter for an edibles feast you just might forget about until you wake up from your nap!
Prep Time 15 minutes
Cook Time: 8 minutes
Serves 4
Ingredients:
1/4 cup cream cheese, softened
1/4 cup pumpkin purée
2 tablespoons cannabis brown sugar
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
8 eggs
1/3 cup milk
2 tablespoons cinnamon
Desired amount of cannabis tincture
2-4 tablespoons of cannabutter
8 slices of bread
1 cup cannabis powdered sugar, optional
1 cup cannabis maple syrup, optional
Directions:
In a small bowl add the cream cheese, pumpkin puree, brown sugar, vanilla, & pumpkin pie spice and blend well.
In a medium bowl add the eggs, milk, cinnamon, and cannabis tincture. Whisk well.
Pour the egg mixture into a shallow pan.
In a griddle over medium low heat add 2 tablespoons cannabutter and allow it to melt completely.
Dip both sides of each slice of bread into the egg mixture and place into the hot pan. Cook for about 4 minutes or until the slice of bread is golden brown. Flip the bread and allow to cook for an additional 4 minutes or until that side of the bread is also golden brown.
Once all of the French toast slices have been cooked place an even amount of pumpkin filling onto 4 slices of French toast and top with the remaining slices of French toast. Serve immediately topped with cannabis powdered sugar and cannabis maple syrup!