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Chômeur's Pudding

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Chômeur's pudding is a traditional Quebecois dessert that is made with bread, milk, sugar, eggs, and maple syrup. It is a simple dish, but it is incredibly delicious and comforting.

The name "chômage" is French for "unemployment," and the dish is said to have originated during the Great Depression, when people were often out of work and had to make do with whatever ingredients they had on hand.

Chômeur's pudding is a great way to use up leftover bread. It is also a very affordable dish, making it a great option for budget-minded cooks.

This recipe for chômeur's pudding is a simple and easy way to make this classic dessert. It is made with just a few simple ingredients that you can find at most grocery stores.

Ingredients:

  • 1 loaf of stale bread, cubed

  • 2 cups milk

  • 1 cup sugar

  • 3 eggs

  • 1/2 cup maple syrup

  • Ground cinnamon, for dusting

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Grease a 9x13 inch baking dish.

  3. In a large bowl, combine the bread cubes, milk, sugar, eggs, and maple syrup.

  4. Mix until well combined.

  5. Pour the batter into the prepared baking dish.

  6. Sprinkle the top with ground cinnamon.

  7. Bake for 30-35 minutes, or until the pudding is set and the top is golden brown.

  8. Serve warm or at room temperature.

Tips and Tricks:

  • For a richer pudding, use whole milk instead of skim milk.

  • For a sweeter pudding, add more sugar to taste.

  • To make the pudding ahead of time, assemble it up to step 5. Cover the baking dish tightly with foil and refrigerate for up to 24 hours. When you are ready to bake, remove the baking dish from the refrigerator and let it sit at room temperature for 30 minutes before baking.

  • To make the pudding gluten-free, use gluten-free bread.

  • To make the pudding dairy-free, use almond milk or soy milk instead of milk.

Story:

I first had chômeur's pudding when I was visiting Quebec City a few years ago. I was staying with a friend who is from Quebec, and she made it for dessert one night. I was immediately hooked. The bread was soft and fluffy, the custard was rich and creamy, and the maple syrup added the perfect touch of sweetness.

I've been making chômeur's pudding at home ever since. It's a great dessert for any occasion, but it's especially perfect for fall. The warm, comforting flavors of the pudding are the perfect way to celebrate the changing seasons.

I hope you enjoy this recipe for chômeur's pudding! It is a delicious and easy way to enjoy a classic Quebecois dessert.

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