Recipe - Pain Au Sucre (Sugar House Maple Toast)

6 sl Whole wheat or French bread
Butter
1 cup Soft or grated maple sugar;
up to 1 One half cups
1/3 cup 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.
Recipe by: The Canadiana Cookbook/Mme Jehan Benoit/1970 Posted to TNT
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
devriesb@cyberbeach.net on Aug 24, 1997