Pain au sucre (sugar house maple toast)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | Whole wheat or French bread |
| Butter | ||
| 1 | cup | Soft or grated maple sugar; up to 1 1/2 cups |
| ⅓ | cup | Chopped walnuts |
| Rich cream or sour cream | ||
Directions
Toast the bread on one side. Butter the untoasted side. Sprinkle generously with the sugar, without going too near the edges. Place on broiler, 4 inches away from the source of heat and broil until the sugar melts and bubbles. Set on a plate -- each one sprinkles the nuts to taste on top and pour cream over all.
NOTES : A sugaring party spectacular, especially since I learned to make it at "grand'papa's" sugar ouse, with freshly beaten soft sugar. However grated maple sugar will do very well.
Recipe by: The Canadiana Cookbook/Mme Jehan Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 24, 1997
Related recipes
- Brown bread with maple cream
- Maple bread
- Maple sugar candy (cake-like)
- Maple sugar sauce
- Maple syrup bread
- Maple syrup brown bread
- Maple syrup shortbreads
- Maple toast and eggs
- Maple-sugar candy
- Maple-sugar creme caramel
- Pain perdu (\"lost bread\") (new orleans-style french toast)
- Pain perdu (\"lost bread\") aka french toast
- Pain perdu (french toast) with bananas foster
- Pate sucre
- Pate sucree
- Savory french toast
- Sucre a la creme
- Sugar maple
- Sugarbush maple mousse
- Sugared french toast puff