Why This Recipe Works

French toast is the perfect canvas for cannabis infusion: it’s rich, eggy, and loves fat. That makes it an ideal vehicle for cannabutter or cannabis-infused coconut oil. This version keeps things simple, delicious, and dialed in for both flavor and effect.

Use the NOIDS Herb Cooker to decarb your flower and infuse your butter or oil precisely. That way, you’re not guessing — you’re crafting.

Ingredients

• 2 thick slices of day-old bread (brioche or sourdough preferred)
• 1 egg
• 60 ml (1/4 cup) milk (or oat milk for dairy-free)
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 tbsp cannabutter (or infused coconut oil)
• Butter or oil for frying (if needed)

Optional toppings:

• Maple syrup
• Fresh fruit
• Yogurt or whipped cream
• A microdose of infused honey

Equipment

• Mixing bowl
• Whisk or fork
• Frying pan or skillet
• Spatula
• NOIDS Herb Cooker (for infusion)

Instructions

1. Decarb Your Cannabis

Before anything else, decarboxylate your cannabis in the NOIDS Herb Cooker using the Decarb function. This unlocks the THC and CBD.

2. Infuse Your Fat

Using the Oil or CBD Oil function on the NOIDS Herb Cooker, infuse your butter or coconut oil. Strain and set aside. See full infusion guide.

3. Make the Custard

In a bowl, whisk together egg, milk, cinnamon, vanilla, and salt until smooth.

4. Soak the Bread

Dip both sides of your bread slices into the custard, letting them soak briefly but not fall apart.

5. Cook Gently

Heat a pan over medium heat. Melt your cannabutter or infused oil and fry each slice 2–3 minutes per side, until golden and crisp.

6. Serve Immediately

Top with maple syrup, berries, or a dollop of yogurt. Or go bold with infused honey (if you’ve got it).

Dosing & Storage Tips

• Start low: 1 tbsp of cannabutter per slices = approx 10 mg THC, depending on your batch