DessertsEasy

Caballeros Pobres (Mexican French Toast with Piloncillo Syrup)

Name: Caballeros Pobres (Mexican French Toast with Piloncillo Syrup)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 6 slices Sliced bread o Bolillo roll del día anterior; 3 Eggs; 150 g Piloncillo (raw cane sugar); 2 Cinnamon stick; 40 g Raisins; 200 ml Vegetable oil para freir; 500 ml Water; 100 ml Milk

35 min (15 prep + 20 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 16 Apr 2026

Traditional Mexican dessert of fried bread bathed in piloncillo and cinnamon syrup with raisins.

About this recipe

Caballeros pobres are a traditional Mexican dessert that transforms day-old bread into a delicious treat. Slices of bread are dipped in beaten egg, fried until golden and bathed in a warm piloncillo syrup with cinnamon. Similar to Spanish torrijas but with the Mexican touch of piloncillo and cinnamon. A humble, affordable and irresistible dessert.

History & Origin

Caballeros pobres are a dessert that tells the story of Mexican culinary ingenuity and its capacity to transform humble ingredients into something extraordinary. Their name has roots in the Spanish tradition of torrijas, which arrived in Mexico during the colonial period. In Spain, torrijas were prepared during Lent and Holy Week as a way to use up stale bread. In Mexico, the recipe evolved with the inclusion of piloncillo, the traditional Mexican unrefined cane sugar, and Ceylon cinnamon that the Manila galleons brought from Asia. The name caballeros pobres, meaning poor gentlemen, makes an ironic allusion to impoverished nobles who could not afford elaborate desserts but with ingenuity turned stale bread into a treat worthy of their former status. In New Spain s convents, the nuns perfected the recipe, adding raisins, nuts and sometimes a splash of liqueur. Today caballeros pobres are prepared in homes across Mexico, especially when bread from the previous day is left over. During Holy Week they remain an essential dessert, keeping the centuries-old tradition alive. Mexican grandmothers pass on this recipe as a cooking lesson: with imagination, nothing is wasted and everything can become something delicious.

Estimated cost

£3.50

Total cost

£0.58

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

Protein

46g

Carbohydrates

12g

Fat

1.5g

Fibre

180mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the honey: hierve the piloncillo (raw cane sugar) in 500 ml of water with the chilli strips of cinnamon, stirring until dissolved completely. Cook 15 minutes over medium heat until thickened. Anade the raisins.
💡 La honey should tener consistency of jarabe, ni very liquida ni very thick.
2
Beat the eggs with the milk and a pinch of cinnamon molida in a plate hondo.
💡 La milk hace that the pan is mas soft for inside.
3
Soak each slice of pan in the mixture of egg and milk, asegurandote of that impregne well on both sides.
💡 No remojes demasiado tiempo or the pan deshara.
4
Frie the slices in oil hot over medium heat until esten doradas on both sides, some 2 minutes for lado.
💡 El oil should estar a temperatura half; si this very hot, dorara for outside pero quedara crudo for inside.
5
Drain on papel absorbente and serve immediately banadas with the honey of piloncillo (raw cane sugar) hot and the raisins for encima.
💡 It can ben espolvorear with cinnamon molida and acompanar with cream batida.