Cream-Soaked White Bread with Maple Sugar
(Beurree de Creme avec Sucre d’Érable)
Maple sugar grated from a hard block gives this simple dessert its sweet crunch, and thick, heavy cream gives it its lush pillowiness. In La Beauce, cream tends to be particularly rich; to make regular supermarket cream more substantial, we’ve whipped it a little bit.
- 3⁄4 cup heavy cream
- 4 thick slices of hearty white country bread
- 4 tbsp. coarsely grated maple sugar
- Put cream into a medium bowl, and whisk until slightly thickened. Pour 1⁄4 cup of the cream over each slice of bread. Sprinkle 1 tbsp. of the maple sugar over the cream. Serve immediately.