Dessert: Mexico – Yucatan Peninsula Mexico – Caballeros Pobres (Poor Gentlemen)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

- 4 bolillos or firm white rolls, stale or day-old, approx. 3.5 oz (100 g) each
- 2 cups (480 ml) whole milk
- 3 large eggs, approx. 5.3 oz (150 g) total
- 1/4 cup (50 g) granulated sugar
- 1 cinnamon stick (canela en rama) plus 1/2 tsp (1 g) ground cinnamon
- 1 tsp (5 ml) vanilla extract
- Zest of 1 orange
- Pinch of fine salt
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 1/2 cup (100 g) piloncillo or packed dark brown sugar (for syrup)
- 1/2 cup (120 ml) water (for syrup)
- 4 tbsp (60 ml) local miel de abeja (local honey), for drizzling
- 1/4 cup (30 g) toasted chopped pecans or almonds, optional
- Ground cinnamon, for dusting, optional

Instructions

Short Description:
Slices of firm local bread soaked in an aromatic milk-sugar-cinnamon mixture, lightly fried until golden, and finished with warm piloncillo syrup and local honey. A Yucatecan take on French toast with native honey and warming spice notes.

Regional Notes:
This Yucatan Peninsula version uses regional touches — piloncillo (unrefined cane sugar) syrup and local miel de abeja (honey) — and often uses bolillo or a firm local roll rather than soft brioche. Infusing the milk with a cinnamon stick and a little orange zest gives it the characteristic warm, citrusy aroma favored in the region.

1. Slice each bolillo horizontally into 1-inch (2.5 cm) thick slices; set aside. If bread is very fresh, dry slices in a 300°F (150°C) oven 8–10 minutes to firm them slightly, then cool.
2. In a small saucepan, combine milk, cinnamon stick, orange zest, and granulated sugar. Warm over medium-low heat until steaming and sugar dissolves, then remove from heat and let steep 10 minutes. Strain out cinnamon stick and zest, reserving warm milk.
3. In a shallow baking dish, whisk eggs, ground cinnamon, vanilla, and a pinch of salt. Gradually whisk in the warm, strained milk until smooth. Allow mixture to cool slightly so it is warm but not hot.
4. Pour the milk-egg mixture over bread slices in a single layer, turning to coat. Let slices soak 2–3 minutes per side (longer for very stale bread), pressing lightly so liquid penetrates but slices do not fall apart.
5. While bread soaks, make piloncillo syrup: in a small saucepan combine piloncillo (or brown sugar) and 1/2 cup (120 ml) water with the cinnamon stick used earlier (or a fresh one). Bring to a simmer, stir until sugar dissolves, and cook 4–6 minutes until slightly thickened. Remove cinnamon stick and keep syrup warm over lowest heat.
6. Heat a large skillet over medium heat and add butter and oil. When foaming subsides, fry soaked bread slices in batches 2–3 minutes per side, or until deep golden brown and crisp on edges. Adjust heat as needed to avoid burning.
7. Transfer fried slices to a wire rack or paper towel-lined plate briefly to drain. To serve, arrange warm slices on plates, drizzle each with 1 tbsp (15 ml) piloncillo syrup and 1 tbsp (15 ml) local honey, and sprinkle with toasted pecans and a light dusting of ground cinnamon if desired.
8. Serve immediately while warm. Extra syrup and honey can be offered on the side.