📝 About This Recipe
Hailing from the vibrant culinary landscape of Yucatán, Caballero Pobre is a sophisticated, syrup-soaked twist on French toast that transforms humble day-old bread into a royal indulgence. Unlike its breakfast counterparts, this dessert is defined by its aromatic piloncillo syrup infused with cinnamon and cloves, and a cloud-like meringue coating that creates a delicate golden crust. It is a nostalgic masterpiece that perfectly balances the warmth of Mexican spices with the textural contrast of crunchy almonds and chewy raisins.
🥗 Ingredients
The Bread and Soak
- 2 loaves Bolillo or French baguette (stale/day-old, sliced into 1-inch thick rounds)
- 3 cups Whole milk (slightly warmed)
- 1/2 cup Sweetened condensed milk (for extra creaminess)
- 1 tablespoon Vanilla extract (pure Mexican vanilla preferred)
The Spiced Syrup (Jarabe)
- 2 cups Water
- 8 ounces Piloncillo (dark cone sugar, chopped for faster melting)
- 1 large Cinnamon stick (Ceylon or 'Canela' variety)
- 3 pieces Whole cloves
- 1/3 cup Raisins (dark or golden)
The Batter and Frying
- 4 pieces Large eggs (separated into whites and yolks)
- 1 pinch Salt
- 1 cup Vegetable oil (for shallow frying)
Garnish
- 1/4 cup Slivered almonds (toasted)
- 1 teaspoon Ground cinnamon (for dusting)
👨🍳 Instructions
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1
Start by preparing the spiced syrup: In a medium saucepan, combine the water, chopped piloncillo, cinnamon stick, and cloves. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low and simmer for 15-20 minutes until the syrup slightly thickens. Stir in the raisins during the last 5 minutes so they plump up. Set aside to cool slightly.
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3
In a shallow wide bowl, whisk together the whole milk, sweetened condensed milk, and vanilla extract until fully incorporated.
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4
Submerge the bread slices into the milk mixture. Let them soak for about 2-3 minutes per side until they have absorbed the liquid but are not falling apart. Place them on a wire rack to drain any excess milk.
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5
In a clean, dry glass or metal bowl, beat the egg whites with a pinch of salt using an electric mixer until stiff peaks form.
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6
Gently fold the egg yolks into the stiff whites one by one using a spatula. Be careful not to deflate the air, as this light batter is key to the dish's texture.
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7
Heat the vegetable oil in a large non-stick skillet over medium heat. The oil is ready when a small drop of batter sizzles immediately.
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8
Dip each milk-soaked bread slice into the egg batter, ensuring it is fully coated on all sides.
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9
Carefully place the coated bread into the hot oil. Fry in batches for 2-3 minutes per side until they reach a beautiful deep golden brown.
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10
Remove the fried bread and place them on paper towels to drain any excess oil.
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11
To assemble, place the warm fried bread slices in a deep serving dish or individual bowls.
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12
Generously ladle the warm piloncillo syrup (and the plump raisins) over the bread, allowing it to soak in for a minute before serving.
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13
Finish the dish by sprinkling toasted slivered almonds and a light dusting of ground cinnamon over the top.
💡 Chef's Tips
Use stale bread; fresh bread will become too soggy and fall apart during the soaking process. If you cannot find piloncillo, substitute with 1 cup of dark brown sugar and a teaspoon of molasses. Make sure your egg whites are at room temperature to achieve the maximum volume for the meringue coating. Do not crowd the frying pan; frying too many pieces at once lowers the oil temperature and results in greasy bread. For a truly authentic touch, add a strip of orange peel to the syrup while it simmers for a bright citrus note.
🍽️ Serving Suggestions
Serve warm with a cup of traditional Mexican Cafe de Olla. Pair with a small scoop of vanilla bean or coconut ice cream for a temperature contrast. A side of fresh berries or sliced mango helps cut through the sweetness of the syrup. Enjoy as a decadent late-afternoon 'merienda' with a glass of cold milk. For an adult twist, add a splash of dark rum or Rompope to the syrup after it has finished cooking.