Preheat your oven to 350 degrees. Combine jam and cannabutter. Slice a pocket into each piece of brioche and load with about 1.5 T of jam/cannabutter mixture.

Whisk together eggs, sugar, cream, and about ½ t of sea salt. Then, melt 2 T of butter in a pan. Soak stuffed brioche pieces in egg mixture and cook until browned on both sides. Repeat with remaining brioche pieces.

Place all on a baking sheet and bake for five minutes, until cooked through. Top with powdered sugar, drizzle with crème fraîche, and dollop with remaining jam. Immediately before serving, squeeze with lemon and sprinkle with sea salt.