Caballeros Pobres: Mexican Dessert Bread
Mexicans, or at least Campechanos and Yucatecans, are not real big dessert folks. However, they are big fans of breads, which we believe comes from the long history of Spanish influence. Many will have a dinner of simple french bread slices and hot chocolate for dinner, after their big meal in the middle of the day.
Along with sweet breads and flan, Caballeros Pobres (Cah-bye-yair-ohs Poe-brays) may be the closest thing they get to what we think of as dessert unless there is a party and a cake specially ordered for the event.
Caballeros Pobres would be similar to what one might think of a fried french toast.
- 2 loaves of French bread
- 1 cup milk
- 1 cup condensed milk
- 2 Tbsp. vanilla
- 10 egg whites
- cooking oil
- 2 quarts water
- 6 cloves
- 2 cups raisins
- 2 sticks of cinnamon
- 3 cups of sugar
Slice your bread at a slant to allow for nice large slices.
Mix milks together with vanilla. Soak the bread in milk one piece at a time, then coat with well-beaten egg whites and fry in hot oil until golden. Remove from oil, drain and let cool.
Directions for syrup:
Mix water with cloves, raisins, cinnamon and sugar. Heat to a boil over medium heat, stirring constantly about 30 minutes until it thickens.
Let cool, then pour over the fried bread and refrigerate for one hour. Serve chilled.
If you try this, I’d love to know how it turns out for your and what you thought of it! Leave us a comment below.