Cooking With A Buz: Infused Apple Butter French Toast

There’s a point every September when summer finally starts loosening its grip and breakfast starts sounding better with cinnamon, browned butter and something warm coming out of the skillet. This French toast lands right in that sweet spot—thick brioche, apple butter, maple syrup and just enough fall flavor to make you reach for a hoodie without dragging out the Thanksgiving decorations. The infusion goes into the maple drizzle at the end, making each plate easier to portion responsibly. So grab a bag of your favorite herb, twist one up and let's get Cooking With a Buz. 

Yield: 4 servings 

Prep Time: 15 minutes 

Cook Time: 20 minutes 

Ingredients 

● 8 thick slices brioche bread 

● 4 large eggs 

● 3/4 cup whole milk 

● 1 teaspoon vanilla extract 

● 1 teaspoon ground cinnamon 

● 1/4 teaspoon ground nutmeg 

● Pinch of salt 

● 1/2 cup apple butter, plus more for serving 

● 4 tablespoons unsalted butter 

● 1/2 cup pure maple syrup 

● Measured cannabis tincture or infused oil, dosed according to the product label ● Powdered sugar, optional 

● Thinly sliced apples, optional for garnish 

Instructions 

Start by cracking the eggs into a wide, shallow bowl. Pour in the milk, vanilla, cinnamon, nutmeg and a small pinch of salt, then whisk everything together until the eggs are completely broken up and the mixture looks smooth. 

Take four slices of brioche and spread each one with a generous spoonful of apple butter. Top them with the remaining slices of bread so you have four thick apple-butter sandwiches.

Now put a large skillet over medium-low to medium heat and add about half of the butter. Let it melt and continue cooking until it starts to foam and turns lightly golden with that unmistakable nutty browned-butter smell. Keep an eye on it because butter can go from browned to burned pretty quickly. 

Dip one brioche sandwich into the egg mixture, letting each side soak for several seconds. You want the bread saturated enough to become custardy in the middle without leaving it in there long enough to fall apart. 

Place it directly into the browned butter. 

Repeat with another sandwich if your skillet has enough room, but don’t crowd the pan. Let the French toast cook slowly for about 3 to 4 minutes on the first side, or until it develops a deep golden crust. Flip it carefully and cook the other side for another 3 to 4 minutes. 

Transfer the finished French toast to a warm plate and repeat with the remaining sandwiches, adding more butter to the skillet as needed. 

While the last batch cooks, warm the maple syrup gently in a small saucepan or microwave-safe container. You’re only trying to warm it—not boil it. 

Now comes the infused part. 

Instead of dosing the entire bottle of syrup, measure out the amount of maple syrup you want for each individual plate. Add the appropriate amount of your cannabis tincture or infused oil based on its labeled potency and the THC amount you want in that serving. Stir it thoroughly before pouring it over the French toast. 

This keeps one heavy-handed pour from turning breakfast into an all-day commitment. 

Cut each stuffed French toast sandwich diagonally, spoon a little extra apple butter over the top and finish it with the warm infused maple syrup. Add sliced apples and a dusting of powdered sugar if you want to dress it up. 

Serve it hot while the outside is still crisp, the middle is soft and the apple butter is warm. 

And remember: you can always add more infused syrup later. You can’t exactly ask the French toast to give it back.