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You are here: Home » Mexican Desserts

Caballeros Pobres

Published: Apr 20, 2017 · Updated: Jun 19, 2019 by Mely Martínez

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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.

Caballeros Pobres │Mexican Style French Toast

Caballeros pobres recipe - Mexican Style French Toast

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 with sherry wine or another type of liquor.

Even though this recipe (like many other desserts we claim as our own) has a lot of European influence, it has been in our country for centuries, appearing in cookbooks since the 1880’s.

I hope you try our version and enjoy it as much as we did. Also, the syrup can be used over pancakes, buñuelos or ice cream as well!

How to make Caballeros Pobres

JUMP TO FULL INSTRUCTIONS

Notes:

  • If you can’t find Piloncillo, you can use brown sugar or just regular sugar.
  • You can make this dessert several hours ahead of time, this way the bread will absorb the syrup better.
  • You can serve this dish cold, at room temperature, or warm.

DIRECTIONS:

Caballeros pobres recipe
  • Mix the milk, sugar, and vanilla in a medium-size bowl.
  • Dip the bread slices one by one into the milk mixture until they are completely moistened. Set aside over a cooling rack to drain, or over paper towels, so they can absorb any excess milk.
  • Mix the egg yolks in a small bowl and set aside. With a mixer, beat the egg whites in a large bowl until they form stiff peaks. Slowly add the egg yolks until they are completely mixed in with the egg whites (use the mixer in the low setting for this step).
how to make Caballeros pobres recipe
  • Heat the oil in a medium-size frying pan over medium-high heat. Gently dip the bread slices into the egg batter one by one, and then proceed to fry them for about 1½ minutes per side. Make sure there is no excess milk on them, that way the oil won’t splatter when you dip the slices in it. When they are done, they will have a light golden brown color. Remove from the oil and place on paper towels to absorb any excess oil.
Caballeros pobres recipe - Mexican Style French Toast
  • To make the syrup: Place the water, piloncillo, cinnamon, clove, and anise seeds in a saucepan and bring to a boil. Turn the heat down to a simmer until the syrup starts to thicken (about 6-8 minutes, depending on whether you use piloncillo, brown sugar, or regular sugar). Strain the syrup, return to the saucepan, and stir in the raisins. Keep cooking on a low temperature until the raisins look plump.
Caballeros pobres recipe - Mexican Style French Toast

To serve, cover the bread slices with the syrup and allow them to absorb it, then enjoy!

Buen Provecho!

Mely Martinez

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More recipes:
Scrambled eggs Recipe.
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Caballeros Pobres

Mely Martínez
Caballeros Pobres 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.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Desserts
Cuisine Mexican
Servings 6
Calories 363 kcal

Ingredients
  

  • 1½ Cups milk
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 6 French bread (Thick slices of day-old)
  • 4 eggs (large) yolks and egg whites separated
  • 1 cup vegetable oil for frying

For the Syrup

  • ¾ Cup water
  • 1 Cup piloncillo* shaved
  • ½ Mexican cinnamon stick
  • 1 whole Clove
  • ¼ Teaspoon anise seeds
  • ⅓ Cup raisins

Instructions
 

  • Mix the milk, sugar, and vanilla in a medium size bowl.
  • Dip the bread slices one by one into the milk mixture until they are completely moistened. Set aside over a cooling rack to drain, or over paper towels, so they can absorb any excess milk.
  • Mix the egg yolks in a small bowl and set aside. With a mixer, beat the egg whites in a large bowl until they form stiff peaks. Slowly add the egg yolks until they are completely mixed in with the egg whites (use the mixer in the low setting for this step).
  • Heat the oil in a medium size frying pan over medium high heat. Gently dip the bread slices into the egg batter one by one, and then proceed to fry them for about 1½ minutes per side. Make sure there is no excess milk on them, that way the oil won’t splatter when you dip the slices in it. When they are done, they will have a light golden brown color. Remove from the oil and place on paper towels to absorb any excess oil.
  • To make the syrup: Place the water, piloncillo, cinnamon, clove, and anise seeds in a saucepan and bring to a boil. Turn the heat down to a simmer until the syrup starts to thicken (about 6-8 minutes, depending on whether you use piloncillo, brown sugar, or regular sugar). Strain the syrup, return to the saucepan, and stir in the raisins. Keep cooking on a low temperature until the raisins look plump.

To serve, cover the bread slices with the syrup and allow them to absorb it, then enjoy!

    Notes

    • If you can’t find Piloncillo, you can use brown sugar or just regular sugar.
    • You can make this dessert several hours ahead of time, this way the bread will absorb the syrup better.
    • You can serve this dish cold, at room temperature, or warm.

    Nutrition

    Serving: 1SliceCalories: 363kcalCarbohydrates: 57gProtein: 12gFat: 9gSaturated Fat: 5gCholesterol: 115mgSodium: 362mgPotassium: 260mgFiber: 2gSugar: 19gVitamin A: 255IUVitamin C: 0.4mgCalcium: 119mgIron: 2.9mg
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    Reader Interactions

    Comments

    1. Natalie Uriate

      July 01, 2018 at 8:50 pm

      5 stars
      Thank you for posting this recipe. This is actually the way my mom used to make them. So many good memories in one dish.

      Reply

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    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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