{"id":7940,"date":"2014-02-28T10:00:57","date_gmt":"2014-02-28T15:00:57","guid":{"rendered":"http:\/\/patijinich.com\/pati_2020\/?p=7940"},"modified":"2021-03-19T17:15:44","modified_gmt":"2021-03-19T21:15:44","slug":"yucatan-style-french-toast-ultra-decadent","status":"publish","type":"post","link":"https:\/\/patijinich.com\/pati_2020\/yucatan-style-french-toast-ultra-decadent\/","title":{"rendered":"Yucat\u00e1n Style French Toast: Ultra Decadent"},"content":{"rendered":"<p>It\u2019s ironic. The farthest away from Mexico I\u2019ve been, the closest I\u2019ve felt to my home country and the more I\u2019ve gotten to know it.<\/p>\n<p>Namely, there are 2,419 miles between my home in the DC area and the home I was born and raised in, in Mexico City (I\u2019ve seen it in Google maps a thousand times with my boys), it&#8217;s a 44-hour drive if you go non-stop and a 5-hour flight with no connections.<\/p>\n<p><center><iframe loading=\"lazy\" style=\"border: 0;\" src=\"https:\/\/www.google.com\/maps\/embed?pb=!1m29!1m12!1m3!1d14300874.947586335!2d-97.83243982183035!3d28.945129726876537!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!4m14!1i0!3e6!4m5!1s0x89b7c97218661a0f%3A0xd042a8ace2e60d9e!2sChevy+Chase%2C+MD!3m2!1d38.994915299999995!2d-77.0772052!4m5!1s0x85d201700313899f%3A0xba6c9176a43687b6!2sFuente+de+Mar%C3%ADa+Luisa%2C+Lomas+de+Tecamachalco%2C+Huixquilucan%2C+MEX%2C+Mexico!3m2!1d19.414962199999998!2d-99.2450751!5e0!3m2!1sen!2sus!4v1393530281975\" width=\"912\" height=\"622\" frameborder=\"0\"><\/iframe><\/center>Distance matters. It weighs, in tons of pounds of nostalgia that can be soothed in the kitchen. Distance has made my time in Mexico intense and adventurous, and the foods I am able to replicate in my American kitchen that much more precious.<\/p>\n<p>It has been 15 years since we packed our bags to move from <a href=\"https:\/\/www.visitmexico.com\/en\/main-destinations\/mexico-city\" target=\"_blank\" rel=\"noopener noreferrer\">Mexico City<\/a> to Texas. Since then, I\u2019ve taken every opportunity to go back to visit. There is always something new to learn and something to rediscover. And there is always a dish that sticks with me in such a way that it has me running back home to make it for my boys. If they request it, time and again, it becomes a home staple that I hope to pass on.<\/p>\n<p>That\u2019s the case with the ultra decadent Yucat\u00e1n style French toast, also known as<em> caballeros pobres<\/em>. I even included it on an episode called <a href=\"http:\/\/patijinich.com\/pati_2020\/episode-310-brunch-at-the-jinich-house\/\" target=\"_blank\" rel=\"noopener noreferrer\">Brunch at the Jinich Home<\/a>, from Season 3 of my <a href=\"http:\/\/patijinich.com\/pati_2020\/tvshow\/\">TV series.<\/a>\u00a0It is very similar to a dish called <a href=\"http:\/\/patijinich.com\/pati_2020\/going_nuts_and_bananas_for_capirotada\/\" target=\"_blank\" rel=\"noopener noreferrer\">Capirotada<\/a>, in fact, some consider it Yucatan&#8217;s version of it.<\/p>\n<figure id=\"attachment_19984\" aria-describedby=\"caption-attachment-19984\" style=\"width: 912px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" class=\"wp-image-19984 size-full\" src=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/shoot-season-3.jpg\" alt=\"Pati's Mexican Table shoot\" width=\"912\" height=\"622\" srcset=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/shoot-season-3.jpg 912w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/shoot-season-3-300x205.jpg 300w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/shoot-season-3-768x524.jpg 768w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/shoot-season-3-150x102.jpg 150w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/shoot-season-3-600x409.jpg 600w\" sizes=\"(max-width: 912px) 100vw, 912px\" \/><figcaption id=\"caption-attachment-19984\" class=\"wp-caption-text\">Here&#8217;s Dan, our amazing director, showing me how the food looked on camera on the set at home.<\/figcaption><\/figure>\n<p>We love eating it on Sundays for a late and lazy brunch.\u00a0 It marks the weekend for us, when we can linger at the table. When I don\u2019t mind making things that may have a few more steps, or may be messier to prepare, all of which the boys love to take on.<\/p>\n<p>Dany and I tasted it for the first time in Yucat\u00e1n 5 years ago. As we sat down at Los Almendros, a classic restaurant in <a href=\"https:\/\/www.visitmexico.com\/en\/main-destinations\/yucatan\/merida\" target=\"_blank\" rel=\"noopener noreferrer\">M\u00e9rida<\/a>,\u00a0I did what I always do &#8211; which drives Dany crazy &#8211; and asked the waiter 3 questions:<\/p>\n<p>1. What\u2019s <i>your<\/i> favorite thing to eat from the menu? I can hear Dany saying<em> \u201cwhat do you care what he likes to eat Pati, what if he has a completely different taste preference than you, or what if he is pushing things out of the kitchen that aren\u2019t selling?&#8221;<\/em><\/p>\n<p>2. What is the <i>most<\/i> traditional food on the menu? I can hear Dany saying<em> \u201csome dishes may be included to show the restaurant\u2019s authenticity regardless of how good they may be&#8230;&#8221;<\/em><\/p>\n<p>3. What is, by far, the <i>best seller<\/i> here? I can practically see Dany rolling his eyes&#8230;<\/p>\n<p>For #1, waiter said \u201c<em>caballeros pobres!<\/em>\u201d The poetic and contrasting name of the dish hooked me: translates to &#8220;poor gentlemen&#8221;.\u00a0For #2, he said \u201cc<em>aballeros pobres, it has been on the menu since the restaurant opened in 1962, it&#8217;s a dessert that&#8217;s existed since anyone in Merida can remember.<\/em>\u201d By that point I was ready to run to the kitchen to get one.\u00a0For #3, he said \u201c<em>everybody orders caballeros pobres.<\/em>\u201d Ok. Done deal.<\/p>\n<p>I am a fan of the French toast food category. The Yucat\u00e1n style, however, is in a \u00a0league of it\u2019s own.<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter wp-image-19985 size-full\" src=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-1.jpg\" alt=\"french bread slices\" width=\"912\" height=\"611\" srcset=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-1.jpg 912w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-1-300x201.jpg 300w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-1-768x515.jpg 768w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-1-150x100.jpg 150w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-1-600x402.jpg 600w\" sizes=\"(max-width: 912px) 100vw, 912px\" \/><\/p>\n<p>It uses what is known in Mexico as <em>pan franc\u00e9s<\/em> or French bread, which is like a baguette but a bit thicker. Some versions use bolillos or teleras (just smaller in size). You are safe to use any crusty bread of your choice.<\/p>\n<p>Then the thick slices are entirely soaked, drenched, in a mix of milk, vanilla and sweetened condensed milk. You heard that right: sweetened condensed milk.<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter wp-image-19986 size-full\" src=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-2.jpg\" alt=\"pouring sweetened condensed milk\" width=\"912\" height=\"611\" srcset=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-2.jpg 912w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-2-300x201.jpg 300w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-2-768x515.jpg 768w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-2-150x100.jpg 150w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-2-600x402.jpg 600w\" sizes=\"(max-width: 912px) 100vw, 912px\" \/><\/p>\n<p>You know you want it.<\/p>\n<p>I made it for a class on Yucatecan food at the\u00a0<a href=\"http:\/\/www.instituteofmexicodc.org\/pati.php\" target=\"_blank\" rel=\"noopener noreferrer\">Mexican Cultural Institute<\/a>.\u00a0\u00a0The 120 attendees were all oohs and ahs when I demoed the dipping of the bread in the sweetened condensed milk mix. Practically every one, wanted seconds, which I didn\u2019t plan for.<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter wp-image-19987 size-full\" src=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-3.jpg\" alt=\"coating bread slices\" width=\"912\" height=\"611\" srcset=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-3.jpg 912w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-3-300x201.jpg 300w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-3-768x515.jpg 768w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-3-150x100.jpg 150w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-3-600x402.jpg 600w\" sizes=\"(max-width: 912px) 100vw, 912px\" \/><\/p>\n<p>There&#8217;s more. Instead of dunking the bread in beaten whole eggs, the eggs are separated. The egg whites are beaten until stiff peaks are formed, as in a meringue, then the yolks are gently added to form a thick coating: a <i>capeado<\/i>.<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter wp-image-19988 size-full\" src=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-4.jpg\" alt=\"dipping bread into egg mix\" width=\"912\" height=\"611\" srcset=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-4.jpg 912w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-4-300x201.jpg 300w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-4-768x515.jpg 768w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-4-150x100.jpg 150w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-4-600x402.jpg 600w\" sizes=\"(max-width: 912px) 100vw, 912px\" \/><\/p>\n<p>Hence, there may lay the gentlemen status of an everyday bread that is first soaked in a\u00a0sweetened condensed milk bath,\u00a0to be then fully dressed in a fluffy cape.<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter wp-image-19989 size-full\" src=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-5.jpg\" alt=\"coating bread in egg mixture\" width=\"912\" height=\"611\" srcset=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-5.jpg 912w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-5-300x201.jpg 300w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-5-768x515.jpg 768w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-5-150x100.jpg 150w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-5-600x402.jpg 600w\" sizes=\"(max-width: 912px) 100vw, 912px\" \/><\/p>\n<p>Once luxuriously dressed, it is crisped and browned to golden status.<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter wp-image-19990 size-full\" src=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-6.jpg\" alt=\"frying the french toast\" width=\"912\" height=\"611\" srcset=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-6.jpg 912w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-6-300x201.jpg 300w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-6-768x515.jpg 768w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-6-150x100.jpg 150w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-6-600x402.jpg 600w\" sizes=\"(max-width: 912px) 100vw, 912px\" \/><\/p>\n<p>That is not all: though at home we can happily eat it like that with a bit of honey, maple syrup or confectioner\u2019s sugar.<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter wp-image-19991 size-full\" src=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-7.jpg\" alt=\"fried french toast without syrup\" width=\"912\" height=\"611\" srcset=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-7.jpg 912w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-7-300x201.jpg 300w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-7-768x515.jpg 768w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-7-150x100.jpg 150w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-7-600x402.jpg 600w\" sizes=\"(max-width: 912px) 100vw, 912px\" \/><\/p>\n<p>The <em>caballeros pobres<\/em> are then sauced with a simple syrup flavored with <a href=\"http:\/\/patijinich.com\/pati_2020\/cinnamon\/\">true cinnamon<\/a>, a few whole cloves and raisins.<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter wp-image-19992 size-full\" src=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-8.jpg\" alt=\"syrup\" width=\"912\" height=\"611\" srcset=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-8.jpg 912w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-8-300x201.jpg 300w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-8-768x515.jpg 768w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-8-150x100.jpg 150w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-8-600x402.jpg 600w\" sizes=\"(max-width: 912px) 100vw, 912px\" \/><\/p>\n<p>You can make the syrup ahead of time and reheat it. You can also make it while you are dressing and browning the bread.<\/p>\n<p>Wait: I am still missing the last garnish: chopped, crunchy, nutty almonds.<\/p>\n<p><img loading=\"lazy\" class=\"aligncenter wp-image-19993 size-full\" src=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-end.jpg\" alt=\"finished french toast with syrup and garnishes\" width=\"912\" height=\"611\" srcset=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-end.jpg 912w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-end-300x201.jpg 300w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-end-768x515.jpg 768w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-end-150x100.jpg 150w, https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2014\/02\/yucatan-style-french-toast-end-600x402.jpg 600w\" sizes=\"(max-width: 912px) 100vw, 912px\" \/><\/p>\n<p>Ok, wait, again: Some people add sherry to the syrup. That takes it to adult territory, which would pair well for a grown up brunch.<\/p>\n<p>Of all the versions of Yucat\u00e1n style french toast this recipe below is my favorite. Crispy, chewy, moist. I prefer to eat it hot and with the warm syrup on top as a main dish for a weekend breakfast or brunch. However, in Yucat\u00e1n it is traditionally served very cold and for dessert. Then again, I have to admit that I always make extra to have leftovers in the refrigerator, so I can sneak into the kitchen at just about anytime, to eat them cold. <div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-23715\" class=\"wprm-recipe-container\" data-recipe-id=\"23715\" data-servings=\"6\"><div class=\"wprm-recipe wprm-recipe-template-pati-default\"><div class=\"single-recipe\">\n  <div id=\"recipeId\" class=\"single-recipe__header\">\n    <div class=\"single-recipe__header__left\">\n      <h2 class=\"wprm-recipe-name wprm-block-text-bold\">Yucat\u00e1n-Style French Toast<\/h2>\n      <div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">Caballeros Pobres<\/span><\/div><\/div>\n    <\/div>\n    <div class=\"single-recipe__header__right\">\n      <div class=\"single-recipe__header__right__left\">\n        <a href=\"https:\/\/patijinich.com\/pati_2020\/wprm_print\/recipe\/23715\" style=\"color: 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Yield<\/h3>\n        <div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-23715 wprm-recipe-servings-adjustable-disabled wprm-block-text-normal\" data-recipe=\"23715\" aria-label=\"Adjust recipe servings\">6<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">to 8 servings<\/span><\/span><\/div>\n      <\/div>\n      \t\t<div class=\"single-recipe__header__aux__item\">\n\t\t\t<h3 class=\"single-recipe__header__aux__item__title\">Cooking time<\/h3>\n\t\t\t\t\t\t<div>\n\t\t\t<span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">45<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\">minutes<\/span>\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\n      <div class=\"single-recipe__header__aux__item\">\n        <h3 class=\"single-recipe__header__aux__item__title\">Rate this recipe<\/h3>\n        <style>.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #FFFFFF; }<\/style><div class=\"wprm-recipe-rating wprm-user-rating wprm-recipe-rating-separate wprm-user-rating-allowed\" data-recipe=\"23715\" data-average=\"5\" data-count=\"1\" data-total=\"5\" data-user=\"0\"><span class=\"wprm-rating-star wprm-rating-star-1 wprm-rating-star-full\" data-rating=\"1\" data-color=\"#FFFFFF\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 1 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" 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onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#FFFFFF\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from 1 vote<\/div><\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n  <div class=\"single-recipe__body\">\n    <div class=\"single-recipe__body__left\">\n      <div class=\"wprm-recipe-ingredients-container wprm-recipe-23715-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular\" data-recipe=\"23715\" data-servings=\"6\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">For the syrup:<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">granulated sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">raisins<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or to taste<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">ceylon or true cinnamon stick<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">whole<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">cloves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Dry Sherry<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">For the toast:<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">eggs<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">separated<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">milk<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 <\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">14-ounce can<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sweetened condensed milk<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">vanilla extract<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Vegetable oil for frying<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">large French baguette or thick baguette of your choice<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">cut into 3\/4-inch slices<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">chopped almonds<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"single-recipe__body__right\">\n      <div class=\"wprm-recipe-instructions-container wprm-recipe-23715-instructions-container wprm-block-text-normal\" data-recipe=\"23715\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">To Prepare<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-23715-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Place a medium saucepan with the water, sugar, raisins, cinnamon and cloves over medium heat. Bring to a simmer and let it cook until it achieves the consistency of a light syrup and the flavors from the spices have infused the liquid, about 35 minutes. Turn off the heat. If you like a hint of alcohol in your dessert, add the sherry. Remove the cinnamon stick and cloves. Cover to keep warm.<\/div><\/li><li id=\"wprm-recipe-23715-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Meanwhile, 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 much.<\/div><\/li><li id=\"wprm-recipe-23715-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">In a large bowl, combine the milk, sweetened condensed milk and vanilla, stir until incorporated.<\/div><\/li><li id=\"wprm-recipe-23715-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Set the bowl with the milk mixture beside the bowl with the beaten egg whites and yolks.<\/div><\/li><li id=\"wprm-recipe-23715-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Fill a large saut\u00e9 pan with about 1\/4-inch of oil and heat over medium heat until hot, but not smoking, and you see ripples in the oil when you tilt the pan.<\/div><\/li><li id=\"wprm-recipe-23715-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">One at a time, dunk each piece of bread in the milk mixture until soaked, immediately dip into the egg mixture to completely cover, and place the coated slice in the hot oil. 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.<\/div><\/li><li id=\"wprm-recipe-23715-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Traditionally, the \u201cpoor gentleman\u201d pieces are placed on a platter, covered with the syrup and refrigerated. But I think they are a thousand times tastier served hot! Cover the pieces with warm syrup, sprinkle chopped almonds on top and serve.<\/div><\/li><li id=\"wprm-recipe-23715-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">If you have leftovers, cover the battered and fried bread pieces with the remaining syrup and almonds, and store covered in the refrigerator. I admit they are also fabulous cold.<\/div><\/li><\/ul><\/div><\/div>\n      \t\t\n\t\n    <\/div>\n  <\/div>\n<\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It has been 15 years since we packed our bags to move from Mexico City to Texas. I\u2019ve taken every opportunity to go back to visit. There is always something new to learn and to rediscover. And there is always a dish that sticks with me in such a way that it has me running back home to make it for my boys. If they request it, time and again, it becomes a home staple that I hope to pass on. That\u2019s the case with the ultra decadent Yucat\u00e1n style French toast.<\/p>\n","protected":false},"author":4,"featured_media":19981,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[1936,327],"tags":[],"dish":[7532],"meal":[7545,362],"event_type":[],"recipe-ingredient":[],"region":[7564],"time":[7608],"series":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Yucat\u00e1n Style French Toast: Ultra Decadent - Pati Jinich<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yucat\u00e1n Style French Toast: Ultra Decadent - Pati Jinich\" \/>\n<meta property=\"og:description\" content=\"It has been 15 years since we packed our bags to move from Mexico City to Texas. 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