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Caballeros Pobres {Giveaway}

Author Vianney Rodriguez

Ingredients

  • For the syrup:
  • 2 cups water
  • 6 ounces of pilloncillo or 1 cup brown sugar
  • 2 cinnamon sticks
  • 2 whole cloves
  • 1/3 cup raisins
  • ½ cup sliced almonds
  • For Bread:
  • 6 eggs separated
  • 1 cups milk I used Abuelita Chocolate creamer from Coffee-Mate
  • 3 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 large French bread loaf sliced into 3/4 –inch thick
  • Vegetable oil

Instructions

  1. For Syrup:
  2. Place the first five ingredients into a saucepan and bring to a simmer. Stir the mixture frequently so that all the sugars dissolve completely.
  3. Continue cooking until the syrup coats the back of a spoon.
  4. Strain the syrup another small pan; discard the cinnamon and cloves.
  5. Add the sliced almonds and continue simmering for another 5 minutes, or until syrup re-thickens.
  6. Take the syrup off the heat, and set aside.
  7. For Bread:
  8. Beat the egg whites in the bowl of an electric mixer or with a hand mixer over medium-high speed until they hold stiff peaks. Reduce the speed to low, add the yolks one by one and continue beating just until incorporated, so the volume will not decrease. In a large bowl whisk together the milk or creamer, sugar and vanilla and vanilla. Coat a nonstick pan with vegetable oil and heat over medium heat. One slice at a at a time, dunk each piece of bread in the milk mixture until soaked, then immediately dip into the egg mixture to completely cover, and place in nonstick pan. Fry for about a minute on one side, until golden brown, flip to the other side and do the same. Add as many bread pieces as will fit into the pan without over-crowding. When finished frying, place the bread pieces on a baking dish covered with paper towels to drain, place in warm oven until ready to serve. Serve with warm syrup.