French Toast - Mexican style xpost

[Guest guest]

Bake-Fried Bread In Spice-Scented Syrup - Mexico

xpost - veg-recipes; eatlf

--------------------------

 

* Exported from MasterCook Buster *

 

Bake-Fried Bread In Spice-Scented Syrup - Mexico

 

Recipe By : Steven Raichlen's Healthy Latin Cooking 1998

Serving Size : 6 Preparation Time :0:00

Categories : 2Send Brunch

Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

1 cup sugar

3 tablespoons piloncillo

OR dark brown sugar

1/4 cup raisins

1 stick cinnamon

(3-inches long)

4 whole cloves

2 strips lemon peel

3 egg whites

OR 1/3 cup liquid egg substitute

1/2 cup skim milk

3 tablespoons sweet wine -- such as

marsala or malaga

OR 2-tbs skim milk

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoon ground cinnamon

6 slices day-old french bread -- 1-inch thick

 

In a medium saucepan over high heat, combine the water, sugar, piloncillo

or brown sugar, raisins, cinnamon stick, cloves, and lemon peel. Bring to

a boil. Reduce the heat to medium and simmer for 5 minutes, or until the

sugar is dissolved and the mixture is slightly thickened. Pour into a

large shallow bowl. Let cool to room temperature. Refrigerate the syrup

for 2 hours, or until cold.

 

In another large shallow bowl, whisk together the egg whites or egg

substitute, milk, wine or milk, vanilla extract, almond extract, and ground

cinnamon. Add the bread and let soak, turning once or twice, for 10 to 15

minutes.

 

Preheat the oven to 400F. Coat a nonstick baking sheet with nonstick spray.

 

Arrange the bread on the prepared baking sheet. Coat the tops with

nonstick spray. Bake for 10 minutes per side, or until nicely browned and

crisp. Transfer the bread to a rack to cool.

 

Transfer the bread to the bowl with the syrup. Let soak, turning once or

twice, for 30 minutes. Remove and discard the cinnamon stick, cloves, and

lemon peel.

 

Transfer 1 slice into a small shallow serving bowl and spoon a little syrup

and some raisins on top. Repeat with the remaining slices.

 

Makes 6 servings, each 208 Calories; 1g fat (4%)

 

PILONCILLO (panela; rapadura). Mexican piloncillo -- pressed, unrefined

dark brown sugar -- usually comes molded in pyramid-shaped chunks. It's

used for making desserts and syrup. It's harder than north American dark

brown sugar, but the latter can be used as a substitute. To use

piloncillo, grate it on a hand grater before measuring.

 

 

Notes: Caballeros pobres: " I've always loved the name of this Mexican

dessert, literally, " poor horseman. " It's a sort of French toast (actually,

deep-fried bread) that's sewed in spice-scented syrup. To make a

heart-healthy version, I use egg whites instead of egg yolks in the batter

and crisp the bread in the oven instead of the deep-fryer. " -SR

 

- - - - - - - - - - - - - - - - - -

 

 

 

*

- - - - -

* Pat Hanneman's Kitchen - recipe home page

http://home.earthlink.net/~kitpath/index.html

Links to MasterCook Recipes; Food Sections; more