Pouding chômeur is a dessert that was created during the early years of the Great Depression in Quebec, Canada. It typically involves a bread pudding covered in a mixture with a syrup, usually maple syrup and cream. Today, it is casually served as a regional dessert, perhaps being a bit more popular during the saison des sucres, when maple sap is collected and processed and is usually part of the offerings during a meal at a sugar shack, but it is not specifically a maple dessert.