Caballeros Pobres

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.

Course Desserts

Cuisine Mexican

Keyword mexican french toast, mexican style french toast

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 363kcal

Author Mely Martínez

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