- Alexa Ace
- Infused alcoholic eggnog
An excellent way to add some yuletide cheer to your Christmas is with a little infused bread pudding and eggnog after opening your presents.
Each month, the chefs at Guyutes team up with Oklahoma Gazette to bring readers some cannabis cooking recipes that are off the beaten path.
“We started off with traditional bread pudding, which is going to essentially use two loaves of brioche bread. You can use other breads. I love brioche bread just because it has that butteriness already in it. It’s a little more sweeter,” chef Matt Pryor said.
The bread should be left out overnight before the mixture is poured over it. Add fruit as desired.
“I like to add fresh fruits, dried fruits. I use mandarin oranges, dried cranberries and then blueberries in mine. You can use any other fruits. Dates are really good, and those can kind of just change depending on your flavor profile, what kind of fruit you like,” Pryor said.
The infused cannabis is added to the cream glaze rather than the bread because it is baked at 350 degrees Fahrenheit.
“We were afraid it would degrade too much of the THC, so we just made it in the glaze for it instead,” chef Jarrod Friedel said.
“We figured that if we were going to put it into the bread pudding itself, we’d have to super-dose it and then we would never actually know exactly how much we did end up with baking it for that long at that high temperature,” Pryor said.
For the eggnog, infusing the cream is the most time-consuming portion.
“I didn’t use the satchel. I just dumped it in, and that way I could just stir it around and make sure that it was releasing into the heavy cream,” Friedel said. “You still have to be pretty careful because you can’t scorch milk. … It’s just a really, really low heat, and I was just constantly stirring for a fucking hour.”
- Alexa Ace
- Infused bread pudding with cream glaze
Bread pudding, much like its cousin banana pudding, is truly a dessert for the people. It’s easy enough to make at home, and it will be certain to please everyone. Pryor used a fun mixture of fruit that I wouldn’t have considered. The mandarin orange was a highlight of the dish and really popped inside the creamy dessert. I ate it both cold and right out of the oven and enjoyed both versions. I liked the idea of only infusing the crème Anglaise because it allows patients to add as much dosage as they’d like. Neither the cream nor the eggnog had a cannabis aftertaste, and I found the effects to be a nice sleep aid at the end of a long day. The fresh version of eggnog made me realize that I’ve probably only had the store-bought version, and I think it would make a great annual treat.
Infused Eggnog and Bread Pudding Recipes
4 cups granulated sugar
10 large beaten eggs
2 cups milk
4 cups cream
4 teaspoons pure vanilla extract
6 cups cubed brioche bread, allowed to stale overnight in a bowl
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 13-by-9-by-2-inch pan.
2. Mix together the granulated sugar, eggs and milk in a bowl, and then add vanilla. Pour the mixture over the cubed bread and let it sit for 10 minutes.
3. Pour the bread mixture into the prepared pan. Sprinkle the brown sugar mixture over the top and bake it for 35-45 minutes or until set. Remove it from the oven.
1/2 cup whole milk
1/2 cup infused cream
1 2-inch piece of vanilla bean, split or 1 teaspoon of vanilla extract
3 large egg yolks
3 tablespoons sugar
1. Combine the milk and cream in a heavy medium saucepan. Scrape in the seeds from the vanilla bean and then add the bean. Bring the milk mixture to a simmer. Remove it from the heat.
2. Whisk the egg yolks and sugar in a medium bowl to blend. Gradually whisk the hot milk mixture into the yolk mixture. Return the custard to the saucepan. Stir the custard over low heat until it thickens and leaves a path on the back of a spoon when your finger is drawn across it, about 5 minutes. (Do not boil the custard.) Strain the sauce into a bowl. Cover and chill. (Can be made one day ahead.)
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup infused cream
3 ounces rum
1 teaspoon freshly grated nutmeg
4 egg whites
1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
2. Place the egg whites in the bowl of a stand mixer and beat them to soft peaks. With the mixer still running, gradually add the tablespoon of sugar and beat it until stiff peaks form.
3. Whisk the egg whites into the mixture. Chill and serve.
Cooked eggnog directions
1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set it aside.
2. In a medium saucepan over high heat, combine the milk, heavy cream and nutmeg and bring the mixture just to a boil, stirring occasionally. Remove it from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook it until the mixture reaches 160 degrees Fahrenheit. Remove it from the heat, stir in the bourbon, pour it into a medium mixing bowl and set it in the refrigerator to chill.
3. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running, gradually add the 1 tablespoon of sugar and beat it until stiff peaks form. Whisk the egg whites into the chilled mixture.
7 grams decarbed cannabis
1 quart heavy cream
1. Add the heavy cream to a pot and apply low heat. After the cream starts to heat up, add the decarbed cannabis. Whisk the mixture constantly for 30-45 minutes and do not let the cream boil.
2. Place the cheesecloth over a quart mason jar and strain the cannabis out of the heavy cream. Return the cream to the refrigerator immediately. Use the expiration date on the bottle of heavy cream.
UK Cheese from Cannabless at 27.07% THC
7g x 27.05%
1893.5/ 64 tbsp (1 quart)
29.5859375 per tbsp
16 tbsp x 29.5859375
473.375/ 6 servings
78.89 mg per serving
8 tbsp x 29.5859375
236.6875/ 10 servings
23.67 mg per serving