Bread Revival

Brunch is one of the most difficult meals to make, because it's often too sweet and carbatose.  The balance between sweet and salty is important, but it's important to work in proteins and other nutrition to wash away the previous night's discourse.

Pain perdu is a common overly sweet, dessert oriented brunch item that I struggle with because it's nothing but sugar, carbs, and often ice cream.  I would never eat it as an entree, but I feel it has the potential to be a good dessert course during a meal.  Today I decided to rework the classic 'lost bread' dish into a local, palatable dish to be proud of.

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Something Sweeter

Finally recovered from El Diablo, it's time for another porcine delight, however this time it will be a sweeter preparation.  Usually I sweeten dishes with honey, but the current cold weather makes me think of maple.  I use maple syrup in a lot of desserts, usually as a lazy substitute for caramel, but it can also be used as part of a glaze or braising liquid for entrees.  

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Sugar Buzz

I'm not usually the type to feature other people's recipes, but sometimes it can't be helped since they're so damn good--especially when compared to my own.  Caroline's pouding chomeur, or poor man's pudding, comes from the Soupe Soup, a small restaurant up in Montreal.  There it got the attention of neighbor Martin Picard, and from there it crossed the Canadian border.

Consumption aside, the glory of the recipe comes from the low level of difficulty, financial resources required, and that most probably have all the necessary ingredients on hand at all times--eggs, butter, sugar, flour, baking powder, maple syrup, and cream.

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