I love bread pudding anyway, especially in cooler weather, so infusing one of my favorite recipes with cannabis was an easy no-brainer. This is a great way to use up the heals of the loaf nobody eats.
Canna-Butter Bread Pudding
6 slices day-old bread
2 tablespoons canna-butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Grease an 8-inch square baking dish. Break bread into small pieces into the dish. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. If your bread is particularly dry or dense, wait 10-15 minutes before baking to allow the bread to soak up more of the egg-milk mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped. Refrigerate any leftovers.
- If you like nuts, like I do, try using bread with nuts and seeds in it. Raisin-nut bread is awesome!
- Substituting brown sugar for some or all of the white sugar will give it a richer, more caramel flavor.
- Nut milk (almond, coconut) works just fine.
- Substitute craisins for raisins, or leave them out altogether.
- Increase potency by adding more canna-butter. I’ve used up to 4 tablespoons.
- Serve warm with ice cream or half-and-half. Also delicious served cold right out of the refrigerator.
This is one of my favorite ways to medicate before bed. Helps me relax and gives me that warm, cozy, comfort I need. Yummy and easy on the budget.
— Rx MaryJane (Teri Robnett)
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