Nutritional Info

Nutrition Facts

Serving Size 1 (83g)

Calories 119
Calories from Fat 28 (24%)
Amount Per Serving %DIV
Total Fat 3.1g 5%
Saturated Fat 1.5g 8%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 35.5mg 12%
Sodium 136.9mg 6%
Potassium 99.6mg 2%
Total Carbohydrate 10.3g 3%
Dietary Fiber 0.4g 2%
Sugars 3.5g
Protein 10.8g 22%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content

Bread In Spice Scented Syrup (poor Horseman)

Recipe Description
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 served 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.
Prep time
2 hr 55 min
Cook time
27 min
Ready In
3 hr 22 min


Serves Tool

Serves To:USMetric
1 Cup(c)  water
1/2 Slice(sli)  sugar
3 Tablespoon(T)  piloncillo or dark brown sugar
1/4 Slice(sli)  raisins
1   cinnamon (3 inch stick)
4   whole cloves
2   strips lemon peel
3   egg whites
1/2 Cup(c)  skim milk
3 Tablespoon(T)  sweet wine
1/2 Teaspoon(t)  vanilla extract
1/4 Teaspoon(t)  almond extract
1/4 Teaspoon(t)  cinnamon, ground
6 Slice(sli)  day old french bread (1 inch thick each)


In a saucepan, combine the 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, milk, wine, 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 400 degrees F. Coat a non stick baking sheet with non stick spray. Arrange the bread on the prepared baking sheet. Coat the tops with non stick 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.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.