Cannabis Pumpkin Cheesecake Stuffed French Toast

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!