Caballeros Pobres with Piloncillo Syrup

by Ericka Sanchez on Dec 10, 2016 (updated Jan 29, 2022)

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What is your Christmas morning tradition? Because we grew up opening our gifts on midnight of Christmas Eve, we usually have relatives over for gift exchange and enjoy a full breakfast spread. Our breakfast spread consists of traditional Mexican sweet and savory dishes. From scrambled eggs and chorizo to chilaquiles to toasted tamales on a skillet and this sweet dish right here: Caballeros pobres.

Caballeros pobres directly translates to “poor gentlemen”. This tasty dish from the Yucatan Peninsula is anything but poor. It’s rich, fluffy, decadent and perfectly sweet. Think of it as a Mexican version of French toast. If you make your own syrup, you will receive extra presents from Santa. Trust me.

Syrup for caballeros pobres is made with sugar. I decided to solidify my name on the nice list and go a step further. I made piloncillo syrup instead. It’s not complicated at all and can be used to sweeten other breakfast foods such as pancakes, waffles and crepes. It also makes a great sweetener for your coffee.

The bolillo (or French bread) slices in this recipe can be day-old or fresh. They are quickly dipped in a delicious mixture of NESTLÉ® LA LECHERA® Sweetened Condensed Milk, evaporated milk and vanilla extract to give it a thick, creamy taste. They don’t have to soak for a long period of time. Using La Lechera as part of the preparation is a very creative way to give the right amount of sweetness to the bread. It’s quick, easy and ready in just a few minutes. No marathon cooking sessions in the kitchen during Christmas Day. I want to spend that day with my family creating special moments.

I grew up with La Lechera in my favorite desserts and sweet meals. Now I can continue the tradition with my own family. NESTLÉ® LA LECHERA® Sweetened Condensed Milk and NESTLÉ® ABUELITA® Mexican Hot Chocolate can be found at your local Walmart in either the baking or Hispanic foods aisle. No need to travel a long distance to get your hands on this special ingredient.

Surprise everyone this holiday season and create your very own version of Caballeros Pobres. Pair it up with a steamy-hot cup of frothy Abuelita Mexican Hot Chocolate and make this Christmas breakfast extra special. Need more recipe inspiration using La Lechera? Visit El Mejor Nido for great ideas and cooking tips.

Caballeros Pobres

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Author: Ericka Sanchez
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 24 1x
Category: Breakfast

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Description

Fried sweet bolillos (French bread) and drizzled with thick piloncillo syrup. A Mexican version of French toast.

Ingredients

Scale

2 cups water
2 (8 ounce) piloncillo cones
4 (4-inch) cinnamon sticks
2 star anise

1 (14 ounce) can NESTLÉ LA LECHERA® Sweetened Condensed Milk
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
6 eggs, separated
oil for frying (I used grape seed oil)
8 small bolillos, sliced (about 24 slices)
sliced almonds for garnish

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Instructions

Combine water, piloncillo, cinnamon sticks and star anise in a medium saucepan. Bring to a boil over medium heat; reduce to simmer for 10 minutes stirring frequently until piloncillo cones dissolve and liquid thickens to where it coats the back of a spoon. Set aside to cool. Transfer to a syrup dispenser.
Combine sweetened condensed milk, evaporated milk and vanilla extract in a medium bowl. Set aside. Place egg whites in a large mixing bowl. Beat until stiff peaks form. Fold in egg yolks one at a time until completely combined.

Heat 1-inch of oil in a large sauté pan over medium heat. Using hands or tongs, dip each bread slice in milk mixture then pass through egg mixture, coating evenly. Transfer to hot oil and fry both sides for 1 minute or until golden brown. Place on paper towel-lined plate. Continue until all slices have been coated and fried. Drizzle with piloncillo syrup and garnish with sliced almonds. Serve immediately with a cup of NESTLÉ ®ABUELITA® Mexican Hot Chocolate.