We typically feature this mouthwatering treat as a dessert after Poc Chuc, our favorite tangy pork dish. Caballeros Pobres translates to “poor gentlemen,” but we’ve always thought of it as delightfully rich. Rumor has it that the dessert originated in Spain and was brought to the New World by the conquistadors. Some say it reminds them of French Toast, but it’s better than any French toast we’ve ever had; and Patti here at Hacienda Petac makes this dessert better than anyone we’ve ever met.
Ingredients:
Large loaf of day-old baguette, approximately 1-inch think slices.
Eggs
Milk
Sugar
Vanilla
Preparation:
Whisk eggs, milk, a bit of vanilla and some sugar in a bowl. Dip the slices of bread into the batter, coating both sides, then place on a hot skillet. Fry on both sides.
Also delicious served with the following cinnamon-pecan syrup. Bake the slices of bread with the syrup, until it begins to caramelize.
(from http://www.bhg.com/recipe/caballeros-pobres-bread-pudding-with-cinnamon-pecan-syrup/)
Ingredients:
1 cup water
1 cup sugar
1 cup brown sugar (piloncello)
grated lemon peel
4 Mexican cinnamon sticks
2 whole cloves
½ cup pecans or sliced almonds
1 tsp vanilla
Preparation:
In a saucepan, combine water, sugar, brown sugar, lemon peel, cinnamon, and cloves. Bring mixture to a boil then reduce and let summer until a thick syrup consistency, stirring throughout. Let cool, remove cinnamon sticks and cloves, stir in raisins and nuts.
Enjoy!
