This trompe l’oeil is a sweet twist on Quebec’s signature fast food: poutine.
Ingredients
Fries
1 loaf sourdough bread
4 eggs
2 cups milk
2 tsp salt
1/2 cup unsalted butter
Sauce
1 cup brown sugar, packed
dash of salt
1 oz whiskey
1/2 cup pure maple syrup
1 cup white chocolate chips
Method
Fries
- Using knife, trim edges of loaf until level. Horizontally cut bread into 1/2″ layers. Cut layers into French fry shapes.
- In a mixing bowl, beat eggs, milk and salt.
- Working in small batches, place fries in egg mixture. Soak on all sides for a few seconds.
- Transfer fries to heated pan, frying until all sides are golden. Keep warm until served.
Sauce
- In a saucepan over medium-high heat, melt butter. Add sugar and salt. Stir constantly, until sugar is dissolved. Adjust heat to medium and boil for two mins.
- Add maple syrup and whiskey. Bring to a boil, stirring frequently, until sauce coats a spoon. Remove from heat and cool slightly before serving.
Assembly
- Arrange fries in a bowl.
- Drizzle with caramel sauce and sprinkle with white chocolate chips.
Yield 5 servings