Editor’s Note: This recipe has been modified from the version developed by Jessica Koslow to include cannabutter instead of regular butter. You’ll find the original non-cannabis recipe here.
Jessica Koslow started making jam in Los Angeles and soon developed such a huge following that she had to expand her business; thus, Sqirl was born. This recipe is just one of the showcases for jam you’ll find there.

How to Make It
Step 1
Preheat the oven to 350°. In a small bowl, stir together jam and Cannabutter. Cut a 2-inch pocket in the side of each brioche slice; spoon 1 heaping tablespoon of jam mixture into each one.

Step 2
In a shallow bowl, whisk the eggs with the cream, granulated sugar and 1/2 teaspoon of fleur de sel.

– Read the entire article at Food & Wine.