Recipes and Cooking Caballeros Pobres (Bread Pudding with Cinnamon-Pecan Syrup) 5.0 (1) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Cool Time: 30 mins Bake Time: 25 mins Total Time: 1 hrs 45 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 cup water 1 cup granulated sugar 6 ounce piloncillo or 1 cup brown sugar 1 teaspoon finely shredded lemon peel 4 sticks canella or other cinnamon 2 whole cloves ⅓ cup raisins ½ cup pecans or slivered almonds Vegetable oil 4 egg whites 2 egg yolks 1 ½ cup milk 2 tablespoon granulated sugar 2 tablespoon dark rum or cream sherry (optional) 1 teaspoon vanilla 1 8 ounce baguette, cut into 1/2-inch-thick slices Directions For the cinnamon-pecan syrup, in a medium saucepan combine the water, the 1 cup granulated sugar, the piloncillo, lemon peel, cinnamon, and cloves. Bring mixture to boiling over high heat; reduce heat to medium and simmer, uncovered, until sugars are dissolved and mixture is thickened and syrupy, stirring frequently. Cool for 15 minutes. Strain to remove cinnamon and cloves. Stir in raisins and nuts; set aside (mixture will continue to thicken). Meanwhile, heat 1/2 inch of oil in a heavy large skillet to 350°F. In a large bowl beat egg whites with an electric mixer on medium-high speed until stiff but not dry. In another bowl, whisk yolks until light and frothy, about 1 minute. Gently fold egg yolks into egg whites. In a large bowl combine milk, the 2 tablespoons granulated sugar, the rum, and vanilla; stir to dissolve sugar. Dip one bread slice into milk mixture, turning to coat all sides and shaking gently over bowl to remove excess liquid. Dip the bread slice into the egg mixture to coat well, then transfer to the hot skillet; fry bread for 1 minute per side until lightly browned. Transfer fried bread to paper towels. Repeat with remaining bread and coatings, cooking about one-third of the slices at a time and reheatiing oil between batches. Preheat oven to 350°F. Line the bottom of a 2-quart rectangular baking dish with half of the bread slices. Spoon half of the syrup on top. Repeat with remaining bread slices and syrup. Bake 25 to 30 minutes or until syrup bubbles and begins to caramelize. Allow to cool for 15 minutes before serving. Rate it Print Nutrition Facts (per serving) 475 Calories 15g Fat 81g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 475 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 10% Cholesterol 29mg 10% Sodium 248mg 11% Total Carbohydrate 81g 29% Protein 7g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.