A slow Saturday breakfast that turns three pantry jars into something worth lingering over.
- This french toast uses three infused jars across one slow recipe.
- Brioche or challah holds custard better than sandwich bread.
- Brown butter carries cannabinoids better than plain butter.
- Our Cane Sugar (Infused) spice goes into the custard for a sweet base.
- Our Lavender Lemon Salt (Infused) spice finishes the dish with a floral lift.
- Recipe takes 25 minutes and serves two to four.
There is a specific kind of morning that asks for french toast. The light is soft. Nobody is rushing. The coffee is already on. You want something that tastes like it took effort, even when it didn’t.
This is that recipe.
Thick slices of brioche soaked in vanilla custard. Pan-fried in nutty brown butter. Finished with a snowfall of cinnamon sugar and a tiny pinch of our Lavender Lemon Salt (Infused). The salt is the secret. It sounds fancy. It does the job of a thousand garnishes.
A note before we cook. Products from GŪD Supply contain hemp-derived cannabinoids. They are intended for adults 21 and older. Nothing in this recipe is medical advice. For personal guidance, consult a licensed provider, in line with the FDA’s stated position on hemp-derived products.
If you have been wanting an excuse to use those infused seasonings, this is your sign. The Cane Sugar (Infused), Cinnamon Sugar (Infused), and Lavender Lemon Salt (Infused) spices all come from the GŪD Supply lineup of infused cooking ingredients.
Why This Recipe Works
French toast lives or dies by three small decisions.
The first is the bread. Brioche or challah is non-negotiable here. They are eggy and sturdy enough to soak up custard without falling apart. Sandwich bread will turn to mush.
The second is the fat. Plain butter is fine. Brown butter is transformative. Cooking butter past golden into a hazelnut amber adds a nutty depth that changes the whole dish. It also handles infused sugars and seasonings beautifully because cannabinoids bond well with cooking fats.
The third is the finish. A flat dust of plain cinnamon sugar will get you somewhere. A layered finish of warm cinnamon sugar plus a whisper of lavender lemon salt gets you somewhere unforgettable. The salt amplifies the sweet. The lavender adds a floral lift you cannot place but cannot stop tasting.
Ingredients
For the custard
- 4 large eggs
- 3/4 cup whole milk or half-and-half
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1 tbsp Cane Sugar (Infused)
For the toast
- 6 thick slices of brioche or challah (about 1 inch thick)
- 4 tbsp unsalted butter
- A neutral oil like canola for the pan
To finish
- 2 tsp Cinnamon Sugar (Infused)
- A small pinch of our Lavender Lemon Salt (Infused)
- Real maple syrup
- Fresh berries (optional, but pretty)
Now build it step by step.
Expert Insight: Why Brown Butter Beats Plain Butter for Infused Cooking
Why Brown Butter Beats Plain Butter for Infused Cooking
Brown butter is not just a flavor upgrade. It is a better carrier for hemp-infused ingredients. When butter cooks past golden, the milk solids brown and the water evaporates. What remains is concentrated fat. Cannabinoids are fat-soluble. A peer-reviewed study in the Journal of Pharmaceutical and Biomedical Analysis confirms that heat in the 110°C to 145°C range activates THCA into THC most efficiently. That is exactly the temperature window where butter browns. Two desirable things happen in one pan.
That science quietly shapes every step that follows.
Step-by-Step Instructions
- Stale the bread, even a little. This is the part most recipes skip. Slightly dried-out bread soaks up custard without disintegrating. Leave the slices on the counter for an hour. Or toast them in a 200°F oven for 10 minutes. Set aside.
- Make the custard. In a wide, shallow bowl, whisk together the eggs, milk, vanilla, kosher salt, and our Cane Sugar (Infused) spice. Whisk until the mixture is smooth and the sugar has dissolved. The infused cane sugar adds a subtle warmth and works seamlessly into a sweet base like this one.
- Brown the butter. Melt the butter in a large skillet over medium heat. Keep it moving with a spatula. The butter will foam, then quiet, then begin to smell like toasted nuts. Watch the color. When it turns a deep golden amber and brown flecks settle on the bottom, pull it off the heat. Pour about half the brown butter into a small bowl and reserve.
- Soak the bread. Dip each slice into the custard for about 15 seconds per side. Let excess drip off. You want the bread saturated, not soaked through to the point of falling apart.
- Fry. Return the skillet to medium heat with the remaining brown butter and a splash of neutral oil. The oil keeps the butter from burning. Add the soaked bread in a single layer. Cook for 2 to 3 minutes per side until deeply golden and crisp at the edges.
- Stack and finish. Move the french toast to plates. Drizzle with the reserved brown butter while everything is still hot. Dust generously with the Cinnamon Sugar (Infused) spice. Now the move that makes the dish: add the smallest pinch of our Lavender Lemon Salt (Infused) across the top. Use less than you think you need. The salt should be a whisper, not a statement.
- Serve. Top with maple syrup and berries if you have them. Eat immediately. The toast is best in the first five minutes when the cinnamon sugar is still warm and the salt is just beginning to bloom.
A few small notes worth knowing before you start.
Notes from the Kitchen
A note on infused ingredients in breakfast cooking. Keep your portions modest in the morning. Hemp-infused seasonings are not one-size-fits-all. A slow morning is a poor moment to be surprised by your own pantry. Start with the amounts in the recipe. Wait. See how the meal feels before reaching for more.
A note on the salt. The Lavender Lemon Salt (Infused) is one of those finishing ingredients that punches far above its weight. A literal pinch is enough for a full plate. Plain flaky sea salt will work if you do not have it. You will lose the floral lift.
If you want to push the recipe in different directions, here are three swaps:
| If you want… | Swap this | For this |
| A heartier breakfast | Cinnamon Sugar | Everything Bagel Seasoning (Infused) on the brown butter side |
| A citrus-forward version | Cinnamon Sugar | Lemon Ginger Sugar (Infused) with blueberries |
| A smoky-sweet dessert | Lavender Lemon Salt | A pinch of Smoked Salt Blend (Infused) over vanilla ice cream |
Pair this dish with strong black coffee. A mimosa works if the morning calls for one. A pot of Earl Grey is the underrated move. The bergamot in the tea echoes the floral notes of the lavender lemon salt.
This is a generous breakfast for two, or a light brunch for four. Total time is 25 minutes, including the bread-staling rest.
A few common questions come up before everyone sits down to eat.
Common Questions
Is it okay to cook with infused sugar? Yes. Infused sugars work well in custards, batters, and glazes where heat and fat are present. Whisking infused cane sugar into a french toast custard is an ideal use. The cooking process activates the cannabinoids without burning off subtleties.
Are these breakfast ingredients safe to heat at high temperatures? Yes, within reason. The cannabinoid activation range tops out around 145°C, or 293°F. Pan-frying french toast in brown butter sits comfortably in that zone. Avoid sustained very high heat like deep frying or aggressive broiling.
Is plain salt a fine substitute for Lavender Lemon Salt? Yes, plain flaky sea salt will work in a pinch. The dish will lose its floral and citrus lift. The Lavender Lemon Salt (Infused) is a finishing ingredient. Even a tiny amount makes a noticeable difference.
Are infused breakfast recipes a good place to start for beginners? Yes. Breakfast recipes use small portions and familiar techniques. A modest serving lets a beginner gauge how a meal feels before scaling up. Always start with the recipe amount and wait before reaching for more.
Are these ingredients safe for everyone? No. People who are pregnant, breastfeeding, taking prescription medications, or under 21 should not consume hemp products. Anyone with a health condition should consult a licensed provider before adding infused ingredients to their routine. State and local rules also apply, including Florida’s state hemp program for buyers in Florida.
Are GŪD Supply infused products lab tested? Yes. Every batch is tested by an independent laboratory. Each container links to a certificate of analysis confirming cannabinoid content and screening for contaminants.
A Final Bite
The best breakfasts are not complicated. They are deliberate. Three jars, a hot pan, a pause in the morning. That is the whole recipe.
Cooking with infused ingredients fits naturally into that kind of meal. Modest portions. Familiar techniques. A finishing salt that turns brioche into something you remember.
Products mentioned in this recipe contain hemp-derived cannabinoids and are intended for adults 21 and older. Nothing here should be read as medical advice. For personal guidance, consult a licensed healthcare provider.
Stock Your Spice Rack
GŪD Supply was built for cooks who want flavor first. The Cane Sugar (Infused), Cinnamon Sugar (Infused), and Lavender Lemon Salt (Infused) spices are part of the GŪD Supply lineup of infused cooking ingredients. Stock the jars. Slow the morning. Cook with intention.