“Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.”
Go to a higher level with this cannabis-infused pumpkin bread soaked in creamy cannabis custard, topped with a cannabis caramel sauce for a triple dose of THC. Each component of this dish can be medicated, infusing the entire dessert with rich hashy flavor, complimenting traditional winter spices like cinnamon, cloves and nutmeg. Using hash to infuse cream is an excellent way to make delicious Christmas cocktails, and with the leftover cream I created the pumpkin custard for this bread pudding. Additional hash cream went into the caramel sauce, while cannacoconut oil infuses the pumpkin spice bread.
Mikal Pradia from Boomshaka Cupcakes contributed the recipe for Pumpkin Spice Bread, and I highly recommend doubling the recipe and making two loaves so you have extra leftover for bread pudding! Pumpkin Spice Cupcakes are a seasonal special on the Boomshaka menu, so get them while you can.
A boutique bakery run solely by Pradia and his girlfriend, Boomshaka started out in 2014 providing red velvet, chocolate and mocha cupcakes to collectives in the Los Angeles area, growing quickly to have a presence in 40 area dispensaries. Small batches of quality baked goods get snapped up quickly, and Boomshaka’s biggest challenge has been keeping up with explosive growth in an era of constantly changing regulations.
All of Boomshaka’s handcrafted delectable cupcakes are made from the freshest ingredients with no preservatives.
“Traditionally, edibles have been customarily known to carry an unpleasant aftertaste,” Pradia explained. “By striving to master our recipes, our cupcakes not only help mask the taste of cannabis, but they come fresh, moist, delicious and ready to deliver a consistent level of potency patients love and trust.”
To make Triple THC-Infused Pumpkin Bread Pudding, you must first infuse hash into cream. (You will need 3/4 cups of cannabis-infused cream to make this recipe.)
Simply add 1 or 2 teaspoons of already decarboxylated hash (I like ice hash or kief) to a Crock Pot along with a pint of heavy cream and set to high for 1 hour, then turn down to low for an additional 1 or 2 hours. You can strain it, but I usually leave the hash in there since it adds such a nice toasty, earthy flavor. You can also use trim or ground buds for this infusion, but you’d need to add about 10 grams of trim or 5 grams of bud per pint of cream. Definitely strain the cream if you use plant matter to make your infusion.
Boomshaka Cannabis-Infused Coconut Oil
Use 1 ounce of sugar trim to every 1/2 cup oil.
Grind sugar trim in spice grinder until fine.
Pour sugar trim in saucepan.
Pour melted coconut oil over the top of the sugar trim and stir together until well blended.
Set stove to low heat, and let cook for 60 minutes while stirring occasionally.
Once completed, extract oil by pouring contents through cheese cloth or fine mesh strainer over your mixing bowl. If using a fine mesh strainer, apply pressure with rubber spatula to squeeze out all the infused coconut oil.
Discard dry plant matter.
Boomshaka Pumpkin Spice Bread
A favorite from Pradia’s college days, this pumpkin spice bread is enticingly aromatic. Double the recipe so you have extra to make the Triple THC-Infused Pumpkin Bread Pudding!
1 cup canned 100% pure pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 cup low-fat milk
1 3/4 cups brown sugar
1/2 cup cannabis-infused coconut oil or cannabutter
2 large eggs
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees.
In a small saucepan, heat pumpkin, cinnamon, nutmeg and cloves over medium heat until steamy. Cook until pumpkin is stiff and sticks to bottom of the pan (approximately 3 minutes).
Using a hand mixer or a stand-alone mixer, beat low-fat milk, brown sugar, cannacoconut oil and eggs together until just combined.
In a separate bowl, mix flour, baking soda and salt. Add dry ingredients to wet ingredients and beat on medium speed until well combined (2 min). Fold in pumpkin mixture and mix well.
Spray a 9×5 loaf pan with non-stick cooking spray, pour batter into pan and bake in the center rack of the oven for 50 min. (It might need an extra 10 minutes, check doneness by inserting a toothpick into the middle of the pan. Bread is ready when toothpick comes out clean).
Allow your pumpkin spice bread to cool on a rack. Enjoy as is, or go to the next level with pumpkin bread pudding! Pumpkin spice bread can be made several days before transforming it into bread pudding; it’s actually better if it’s a little stale.
Triple THC-Infused Pumpkin Bread Pudding
Cubes of toasted pot pumpkin bread join cannabis custard for a gooey sweet treat! This recipe is inspired by a dish served at Bobby Flay’s Bar Americain.
Butter, for the ramekins
4 cups cubed Pumpkin Spice Bread, medicated
1 cup cannabis or hash-infused cream
1/2 cup whole milk
1 vanilla bean, split and seeds scraped
3 large egg yolks
1/4 cup sugar
1 1/2 tablespoons maple syrup
1/2 cup canned pure pumpkin puree
1 tablespoon bourbon
Preheat oven to 325ºF. Butter six ramekins.
Spread the cubes of pumpkin spice bread on a baking sheet and toast for 15 minutes. Let cool.
Combine the cannabis cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
Whisk together the egg yolks, sugar, maple syrup and pumpkin puree in a large bowl. Slowly whisk in the hot cannabis cream mixture until combined. Pluck out the vanilla bean and discard. Whisk in the bourbon.
Layer the pumpkin bread cubes in the ramekins. Pour the custard over the bread, pushing it down until it is fully submerged. Allow the bread to soak for 15 minutes.
Place the ramekins in a larger glass roasting dish, and pour hot water into the roasting pan until it comes halfway up the sides of the ramekins. Bake the bread pudding for one hour, until puffed and jiggly in the center. Allow ramekins to cool on a rack for 30 minutes before serving.
Cannabis Caramel Sauce
Serve your cannabis-infused pumpkin bread pudding topped with this cannabis caramel sauce for the final level of THC enhancement!
(Alternatively, if you’re preparing this dessert for mixed company, leave the bread pudding unmedicated and make a medicated version of the sauce with extra cannabutter to please the few friends who’d like to get high!)
1/2 cup cannabis-infused cream
2 teaspoons of cannabutter (optional for extra medication)
1 cinnamon stick
3/4 cups sugar
1/2 tablespoon of apple cider vinegar
Warm the cream and cannabutter together in a small saucepan over medium heat. Add the cinnamon stick and bring to a simmer. Remove from heat and allow mixture to steep for 20 minutes. Remove cinnamon stick and discard.
Combine the sugar, 1/4 cup of water and vinegar in a small saucepan and cook without stirring for 5 to 8 minutes, until it turns a deep amber color. Slowly whisk in the warm cream a little bit at a time, and continue to whisk until smooth and completely combined.
Serve over the bread pudding for an added dose of decadence!
Cannabis caramel sauce can be made 2 days before serving. Keep refrigerated and warm it up before using.