Sopa (aka capirotada)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | Slices of bread | |
| 2 | cups | Sugar |
| 3½ | cup | Water |
| 1 | teaspoon | Cinnamon |
| 5 | tablespoons | Butter |
| 1 | cup | Raisins |
| ½ | cup | Pinon or pecan nuts |
| 1½ | teaspoon | Vanilla |
| 1 | cup | Shredded Cheese, Jack or Longhorn |
| 1 | cup | Whipped cream, for garnish |
| ½ | cup | Sweet wine (optional) |
Directions
Butter oven-proof baking dish. Tear bread into 1-inch pieces and toast in 350 F oven for 10 minutes. Toss bread and nuts in a mixing bowl. Place sugar in saucepan over medium heat and stir continuously until sugar melts and turns caramel color. Add water immediatly, being VERY carefull because the caramel will bubble and splatter.
Caramel may partially solidify but will liquify as it reheats. Reduce heat and add raisins, vanilla and butter to caramel syrup while still hot. Stir until butter melts and pour syrup mixture over bread mixture. If not entirely soaked, add sweet wine as needed. Place mixture in baking dish and top with cheese. Bake at 350 F for 30 minutes. Serve with whipped cream or ice cream. WALT New Mexico Magazine April-93