Sopa (Aka Capirotada)

Title:
Sopa (Aka Capirotada)

Yield:
8 Servings

Categories:
Pudding,
Southwest




Ingredients:





    14    Slices of bread


     2 c  Sugar


 3 1/2 c  Water


     1 ts Cinnamon


     5 tb Butter


     1 c  Raisins


   1/2 c  Pinon or pecan nuts


 1 1/2 ts Vanilla


     1 c  Shredded Cheese,


          -Jack or Longhorn


     1 c  Whipped cream, for garnish


   1/2 c  Sweet wine  (optional)






  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


 Posted to MC-Recipe Digest V1 #305


 


 Date: Sat, 16 Nov 1996 11:21:08 -0500


 


 From: Walt Gray