This is a classic that can be served for breakfast, brunch or dessert. It has a rich, custardy and creamy center and the caramel that forms on the bottom is wonderfully delicious. You let it sit overnight so you just have to bake it when you are ready for it.
Preparation time: 20 mins
Cooking time: 35 – 40 mins plus overnight chilling in the fridge.
- ½ cup of cannabutter
- 1 cup packed brown sugar
- 2 Tbsp. of corn syrup or maple syrup
- 4 eggs
- 1 unsliced loaf of white day old bread of choice (French, brioche, challah)
- 1 ½ cups of half and half
- ¼ tsp salt
- 1 tsp vanilla
- 1 tsp of Grand Marnier or orange liqueur
- 1 tsp cinnamon
- Mixed berries, whipped cream or maple syrup for serving
Melt cannabutter in a small saucepan over medium heat. Add sugar and maple syrup and stir until the sugar is melted and smooth.
Pour into a 9 x 13 inch baking pan and spread around to cover the surface.
Slice the bread into equal generous size slices (around 1 ½ inch thick) and remove the crusts.
Place into the baking pan in a single layer.
In a large bowl whisk together eggs, half and half, vanilla extract, salt, cinnamon and orange liqueur.
Spoon mixture evenly over the bread and cover and refrigerate overnight.
When you are ready to bake this take out of the refrigerator and bring to room temperature (around 20 – 30 mins) and preheat oven to 350 degrees.
Bake uncovered for 35 to 40 minutes until lightly browned and puffed.
Serve immediately with each slice turned over with the caramel on top.
Serve with mixed berries, extra maple syrup or lightly whipped cream.
Notes: You can substitute the orange liqueur for ¼ tsp of orange zest or ½ tsp of orange extract as it is the orange flavor that makes lifts and makes this recipe.