Pouding chômeur. Or, “unemployed man’s pudding”. Thirty percent of Canada’s labour force was unemployed during the Great Depression. In Québec, women had many mouths to feed and few ingredients to work with. Legend has it that it was created by female factory workers relying on the inexpensive basics they had on hand.

The women made the pudding from stale bread and brown sugar sauce. Then they baked the syrup-soaked, bubbling casserole until a golden, caramelized crust formed on top. This is the real Québécois syrup, folks. Pouding chômeur provided comfort and energy for those who needed it most. After 1939, bakers replaced the leftover bread with a buttery dollop of thick batter. Fresh maple syrup and heavy cream became the trimmings of choice.

Today, restaurants and home chefs prepare the baked pudding with walnuts, citrus fruits, and other ingredients reflective of better times; during the chilly saison des sucres in early spring for the employed and unemployed alike. In fact, it is such an easy dessert to work with, there is no end to the toppings to use. Except scalloped potatoes.

https://www.coupdepouce.com/cuisine/desserts/recette/pouding-chomeur-au-sirop-d-erable-4 (and personal knowledge)