Caballeros Pobres (“Poor Knights”) is a dessert popular in the Yucatan peninsula, very similar to another dish known as “Torrejas” in the rest of the country. You could think of it as a Mexican version of French toast, but with a twist, since we also add a special syrup on top. The syrup itself has many versions: some like to add nuts like almonds or pine nuts, and others like to add a little bit of brandy.
One of the main differences I’ve found between “Caballeros Pobres” and “Torrejas” is that the first one uses eggs that are beaten until they form stiff peaks (similar to a meringue), while the latter only uses mixed eggs and is then dusted with sugar and ground cinnamon after frying. Torrejas is also the given name to other desserts that use the same cooking process, but use yams or fruits instead of bread, like the yuca or plantain torrejas. There is even a version where the bread is moistened in sherry wine or another type of liquor.