Poutine au Pain means "bread pudding" in Québecois and Acadian French.
Like Bread Pudding in English, there is no one set recipe, but rather many.
"Poutine au Pain" is probably an anglicisme ("English-influenced expression") that passed into Québecois in the early 1900s. Mentioned in Roger Lemelin's 1948 novel Les Plouffe (The Plouffe Family) about a family in Québec City's poorer Lower Town during the Depression and the ensuing Second World War. The term would have had to be common for some time before that for it to be picked up by Lemelin as a normal expression for a working-class family.
- Poléon! T'as pas mangé ta poutine au pain. (Poleon, you haven't eaten your bread pudding).
- Pas faim, m'man. (I'm not hungry, mum).
The term is also common in Acadian French.
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"Cooks are in some ways very much like actors; they must be fit and strong, since acting and cooking are two of the most exacting professions. They must be blessed - or cursed, whichever way you care to look at it - with what is called the artistic temperament, which means that if they are to act or cook at all well, it cannot be for duds or dummies."
-- Andre Simon (Food writer & wine critic. 1877- 1970)