This recipe is the essence of autumn, but can be enjoyed year-round. Since the infusion happens in the maple syrup, this is a great dish to share with friends. (In other words, you can easily customize the potency preference!)
Need a primer on syrup infusions? The video at the end of this post will show you how easy it is.
Baked Pumpkin Spice French Toast Roll-Ups (with Medicated Maple Syrup!)
What you’ll need:
- 2 T unsalted butter, softened and divided
- 4 large eggs, beaten
- 3/4 c whole milk
- 1 15-oz can pure pumpkin (purée, not pie filling), divided
- 2 t pumpkin spice, divided
- ½ c light brown sugar, divided
- 1 t vanilla extract
- ¾ t kosher salt, divided
- 1 loaf sliced country white or hearty sandwich bread, crust and end slices removed
- ½ c toasted, salted chopped pistachios (optional)
- 1 T turbinado sugar for sprinkling
- Salted butter, softened, for serving
- 1/3 c (or more!) cannabis-infused maple syrup*, warmed for serving
What to do:
- Lightly grease the bottom and sides of a 9 x 5 x 2 ½-inch loaf pan with 1 T unsalted butter.
- Whisk eggs, milk, half of the pure pumpkin, 1 t pumpkin spice, ¼ c brown sugar, vanilla, and ½ t kosher salt in a shallow bowl. This is your custard mix. Set aside.
- Mix the remaining pumpkin, ¼ c brown sugar, 1 t pumpkin spice, and 1/8 t kosher salt into a medium-sized bowl. This is your roll-up filling. Set aside.
- Place a slice of bread on a cutting board and with a rolling pin, flatten the bread. It should be between ⅛ inch to ¼ inch thick. Repeat with remaining slices.
- Spread the roll-up filling evenly over each slice. Roll each slice of bread, long side facing you, lengthwise. With a serrated knife, slice each roll in half, crosswise. Add any leftover filling to your bowl of custard.
- Dip each roll into the custard mixture, allowing excess to drip off before standing it up in the greased loaf pan. Stand rolls side by side, until all are used and the loaf pan is filled. Pour remaining custard over the rolls, roughly ¾ of the way up the sides of the loaf pan. Cover with foil and let rest on your counter for 1 hr. NOTE: You can also make this the night before and store in the fridge.
- Preheat oven to 350°F. Place covered loaf pan in the oven and bake for 25-30 minutes.
- Remove the pan from the oven, discard the foil and dot the top with the remaining 1 T of unsalted butter. Return the loaf pan back into the oven and bake for another 10 minutes or until the butter has melted and the top is browned.
- Remove the pan from the oven and sprinkle with the raw sugar and salted pistachios. Serve with infused maple syrup and an extra pat of butter on top. Enjoy responsibly!
Words of wisdom: Start low, go slow!
Before you brunch, try a small taste-test of your infused syrup. Wait an hour to let your body digest, then assess how you’re feeling to determine if your potency preference needs adjusting. Supplement with non-infused maple syrup as needed.