Title: Pain Au Sucre (Sugar House Maple Toast)
Categories: Bread Dessert Maple
Yield: 1 Servings

6	sl	Whole wheat or french bread
		Butter
1	c	Soft or grated maple sugar; up to 1 1/2 cups
1/3	c	Chopped walnuts
		Rich cream or sour cream

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. Posted to MM-Recipes Digest V4 #10

Recipe by: The Canadiana Cookbook/Mme Jehan Benoit/1970

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