Tartine au Sucre

• 4 slices maple white bread, each about 1 1/2 inches thick (recipe follows)
• 1 cup maple sugar (see note)
• 1 1/2 cups heavy cream
• 1/2 cup sour cream

1. Place a slice of bread on each of four plates and sprinkle heavily with maple sugar.
2. Whip the cream until it begins to hold its shape but can still be poured.
3. Fold in the sour cream.
4. Top each serving with the cream.

maple white bread, maple sugar, heavy cream, sour cream

Taken from cooking.nytimes.com/recipes/2730 (may not work)