In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, cannabis sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.Note: if you don't like raisins, just skip!
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.
In a large mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry but keep working it until all the flour is moistened. The dough will be sticky. Shape into a ball in the bowl as best you can.
Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature . Allow to rise for 2-3 hours
Lightly dust a large nonstick baking sheet with flour. Turn the cold dough out onto a floured work surface. Using a sharp knife cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet.
During this 45 minutes, preheat the oven to 475°F.
Next, use a very sharp knife to score the bread loaves with 3 slashes, about 1/2 inch deep.
Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done.
While the bread is cooling for about five minutes, mix equal parts of cannabis oil and balsamic glaze together using a whisk or fork, Adjust as needed to add more or less, and dip fresh bread into oil! Enjoy!
Preheat oven to 350°F (177°C). Grease a 9×5 inch loaf pan with butter or nonstick spray.Whisk the buttermilk and eggs together until combined.
Whisk the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and basil/parsley together in a large bowl or pulse together in a large food processor. Add the cubed cannabutter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
Stir in the cheese and sun-dried tomatoes until combined, then pour in the buttermilk mixture and stir to combine. Batter is thick, chunky, and sticky.
Pour/spread batter into prepared pan. Feel free to lightly sprinkle with additional fresh pepper and/or cheese. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Cool bread on a wire rack for at least 10 minutes. Enjoy!
3/4cupshredded parmesan, mozzarella of cheddar cheeseyou choose!
Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment.
Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
Add the cannabutter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.
Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes
Make the filling: In a medium bowl, mix the soft cannabutter, rosemary, parsley, garlic, and salt together. If the butter is soft enough, you can just mix it all together with a spoon or fork. You can use an electric mixer if that’s easier too. Cover tightly and set aside until ready to use.
Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and a little larger than a golf ball. Using lightly floured hands, flatten each into a circle that’s about 4 inches in diameter. The circle doesn’t have to be perfectly round. I do not use a rolling pan to flatten, but you certainly can if you want. Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese. Fold circles in half and line in prepared baking pan, round side up.
Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).
Bake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil.