Cannabis Bread Pudding
Rich cannabis-infused bread pudding made with cubed brioche soaked in a spiced custard and baked until golden, served warm with a bourbon vanilla sauce.
This cannabis cannabis bread pudding recipe combines cannabutter with eggs and cream for a silky, rich custard that delivers a perfectly measured dose in every spoonful. Custards are an elegant way to enjoy cannabis edibles because the egg-and-fat base creates a natural emulsion that distributes THC with exceptional evenness. Baked gently at 350°F / 175°C, your cannabis custard will set beautifully. This cannabis bread pudding transforms day-old bread into a warm, spiced custard dessert with cannabutter melted into the soaking liquid for an indulgent medicated treat.
- 3.5 grams of cannabutter
- 6 cups cubed day-old brioche or French bread
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins (optional)
- Preheat oven to 350°F (175°C). Grease a 9x13 baking dish with regular butter.
- Melt the cannabutter over low heat. In a large bowl, whisk together the milk, cream, eggs, sugar, melted cannabutter, vanilla, cinnamon, and nutmeg until well combined.
- Spread the bread cubes in the prepared baking dish and scatter the raisins over top if using. Pour the cannabis-infused custard mixture evenly over the bread. Press the bread down gently to help it absorb the liquid.
- Let the pudding sit for 15-20 minutes so the bread fully absorbs the custard.
- Bake for 45-50 minutes until the top is golden brown and the custard is set. A knife inserted in the center should come out clean.
- Let cool for 10 minutes. Serve warm, drizzled with a vanilla or bourbon sauce and a scoop of vanilla ice cream.
Dosing Tips for Your Cannabis Bread Pudding
- Whisk cannabutter into the warm cream base before adding eggs to ensure the cannabis fat is fully emulsified throughout the custard.
- Pour into individual ramekins for pre-portioned servings with a precise, known dose per cup.
- Aim for 5-10 mg per ramekin. Custards are rich and eaten slowly, so effects build gradually over 60-90 minutes.
- Strain the custard mixture through a fine sieve before baking to remove any lumps and guarantee even THC distribution.
- The cannabutter dissolves into the custard and soaks evenly into the bread cubes, making each of the 10 servings equally dosed.
Common Mistakes to Avoid
- Overheating the cream and cannabutter mixture causes the eggs to scramble when added, ruining the smooth texture and creating uneven THC pockets.
- Baking at temperatures above 350°F / 175°C causes the custard to curdle and form bubbles, which affects both texture and cannabinoid distribution.
- Skipping the water bath when baking leads to overcooked edges and undercooked centers, meaning inconsistent potency across each serving.
- Adding the cannabis fat directly to cold eggs instead of tempering slowly results in separation and a grainy finished custard.
How to Store Cannabis Bread Pudding
- Cover each custard ramekin with plastic wrap and refrigerate for up to 4 days. Custards actually taste best after chilling overnight.
- Cannabis custards do not freeze well because the egg proteins break down, resulting in a watery, separated texture upon thawing.
- Label each ramekin with the dose and date. If serving to guests, place a small card next to each indicating the THC content.
- Refrigerate leftovers for up to 3 days and reheat individual portions in the microwave for 30-45 seconds or in a 325°F oven for 10 minutes.
Variations & Ideas
- Make a cannabis creme brulee by torching a thin sugar crust on top of your chilled cannabis custard for a dramatic presentation.
- Infuse the cream with vanilla bean, lavender, or citrus zest alongside the cannabutter for a gourmet flavor profile.
- Use cannabis coconut cream instead of dairy for a vegan custard set with agar rather than eggs.
- Add chocolate chips and use croissants instead of brioche for a chocolate croissant pudding, or fold in fresh peaches and use bourbon sauce for a Southern-style version.
Frequently Asked Questions
Curdling happens when custard is baked at too high a temperature or for too long. Always use a water bath at 350°F / 175°C and check for doneness early. The center should jiggle slightly like gelatin when done. The cannabis fat does not cause curdling; it is purely a heat issue.
Yes, cannabis-infused cream is actually ideal for custard since cream is already a primary ingredient. This eliminates the need to emulsify a separate fat and produces the smoothest possible texture. Calculate your dose based on the potency of the infused cream.
Expect 45-90 minutes for full onset. The high fat and protein content from eggs and cream creates a slow, steady digestion that typically produces gradual, long-lasting effects. This makes custard a forgiving edible format for managing your experience.
No, the water bath is essential and does not affect THC at all. It simply regulates the oven temperature around the custard, keeping it gentle and even. This indirect heat actually protects cannabinoids better than direct dry oven heat.
Absolutely. Flan uses the same custard base with a caramel layer, and cannabis butter or cream integrates perfectly. Panna cotta uses gelatin instead of eggs, and cannabis cream is an ideal base. Both are excellent vehicles for precise, elegant cannabis dosing.
Positive Effects
Negative Effects
You may or may not feel all the effects listed*