Cream-Soaked White Bread with Maple Sugar

Cream-Soaked White Bread with Maple Sugar 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. **See the recipe for Cream-Soaked White Bread with Maple Sugar »**André Baranowski

(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.

Cream-Soaked White Bread with Maple Sugar
Maple sugar grated from a hard block gives this simple dessert its sweet crunch, and thick, heavy cream gives it its lush pillowiness.
Yield: serves 4

Ingredients

  • 34 cup heavy cream
  • 4 thick slices of hearty white country bread
  • 4 tbsp. coarsely grated maple sugar

Instructions

  1. Put cream into a medium bowl, and whisk until slightly thickened. Pour 14 cup of the cream over each slice of bread. Sprinkle 1 tbsp. of the maple sugar over the cream. Serve immediately.