A popular Yucatan dessert, this Mexican-style French toast is topped with a sweet, spiced El Guapo® Piloncillo syrup and sliced almonds making it the perfect treat. Save any leftovers for a sweet brunch the next day.
15m
PREP TIME
10m
COOK TIME
606
CALORIES
12
INGREDIENTS
Servings: 6 (3-slice)
Ingredients
- 1 cup water
- 12 ounces El Guapo® Unrefined Cane Sugar (Piloncillo), shaved
- 1/2 cup Raisins
- 1 El Guapo® Whole Cinnamon (Canela Entera)
- 2 El Guapo® Whole Cloves (Clavo Entero)
- 1/2 cup milk
- 1/2 cup sweetened condensed milk
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
- 4 cup large eggs, seperated
- 1 large (10 ounces) French baguette, cut into 1-inch thick slices (about 20 slices)
- Vegetable oil, for frying
- El Guapo® Sliced Almonds (Almendras Rebanadas), for garnish
INSTRUCTIONS
- 1 Mix water, piloncillo, raisins, cinnamon stick and cloves in a medium saucepan. Bring to boil on medium heat. Reduce heat; simmer 10 minutes stirring frequently until piloncillo dissolves and mixture thickens to coat back of a spoon. Remove from heat. Set aside; cool until ready to use.
- 2 Whisk milk, sweetened condensed milk and vanilla in medium bowl; Set aside. Beat egg whites in large mixing bowl with electric mixer until stiff peaks form. With mixer running, add 2 egg yolks, one at a time, until well blended; set aside.
- 3 Place oil in large deep skillet, filling so oil is 1-inch deep. Heat on medium heat until shimmering. Working in batches, soak bread slices in milk mixture until well coated. Then dip in egg mixture to coat. Transfer to hot oil and fry 1 minute per side or until golden brown. Drain on paper towel-lined plate. Continue until all slices have been coated and fried. Drizzle with piloncillo syrup and garnish with sliced almond to serve. Serve with Mexican hot chocolate or hot coffee.
