Pain Au Sucre(Sugar House Maple Toast)
Submitted by sharon293
Pain au Sucre, Quebec sugar house maple toast: buttered whole wheat bread broiled with maple sugar until bubbling, topped with walnuts and cream. A 25-minute French-Canadian breakfast treat.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minThis is a Quebec sugar shack tradition, the kind of thing served during maple season when the sap is running and everyone is in a very good mood. Toast the bread on one side, butter the other, cover generously with soft maple sugar, and slide it under the broiler until the sugar melts into amber pools.
Everyone at the table adds their own walnuts and pours cream over top according to how indulgent they’re feeling. Sour cream works if you want a little tang against the sweetness.
Maple sugar, not maple syrup, is what you need here. It’s granular, concentrated, and caramelizes under the broiler in a way liquid syrup simply won’t. Find it at specialty grocers or Quebec sugar shack shops.
Ingredients
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.
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