Caballeros Pobres

Caballeros Pobres (Mexican French Toast)

Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 25-30 minutes
Servings: 4 servings
Caballeros pobres, also known as poor man's dessert is a delicious addition for your holiday brunch menu or late night posada festivities.

Caballeros pobres, also known as poor man's dessert, is a delicious Mexican French toast dish. During the holidays, I enjoy the flavors of the rompope (spiked eggnog) as a cocktail. It also is tasty for desserts like this Mexican French toast.  Once you try this, you will be craving it not only for brunch, but as a late-night snack. The flavors are much like the traditional Mexican bread pudding (capirotada) that I grew up enjoying. If you really want to take this dish to the next level, try adding a slice of salty Mexican cheese, like panela, before adding the warm piloncillo syrup!

Ingredients

  • For the Syrup
  • 1 cup piloncillo or panela (brown cane sugar)
  • 1 cup water
  • Juice and zest of 1 orange
  • 2 cinnamon sticks
  • 1/2 teaspoon anise seeds
  • 3 whole clove
  • 1 cup dried cranberries
  • 1/2 cup sliced almonds
  • 1/2 cup pecan halves
  • You Will Also Need
  • 4 large eggs
  • 2/3 cup rompope or spiked eggnog
  • 1/3 teaspoon ground cinnamon
  • 3-4 tablespoons unsalted butter
  • 3-4 tablespoons grapeseed or canola oil
  • 1 day old French baguette sliced into 12 slices, crust removed

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Directions

  1. In a sauce pan, combine the piloncillo, water, orange zest, juice, cinnamon sticks, anise and cloves. Heat on medium/low until the piloncillo melts and dissolves completely. Once it's all dissolved, remove from heat and add in the cranberries and nuts. Set aside.
  2. In a large skillet at medium heat, add the butter and oil. Preheat heat for a few minutes.
  3. In a shallow bowl, whisk the eggs, rompope(eggnog) and cinnamon together. Add a few slices of bread and turn to coat evenly.
  4. Fry the dipped bread pieces in the hot butter/oil for a few minutes, turning as needed. They should be a nice golden brown. Transfer to serving platter. Ladle on the warm piloncillo syrup with nuts over the bread pieces. Serve warm or at room temperature. Add your favorite fresh fruit on the side.

Chef Notes

Plan ahead for better results. Slice baguette and leave sitting out overnight. Next day, carefully slice of the crust before dipping into egg mixture. This delicious plate of Mexican French Toast (Caballeros Pobres) is tasty enough that it can also be served at room temperature.

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