Sopa (aka capirotada)
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Sopa (aka capirotada)
  Pudding    Southwest  
Last updated 6/12/2012 1:23:33 AM. Recipe ID 56668. Report a problem with this recipe.
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      Title: Sopa (aka capirotada)
 Categories: Pudding, Southwest
      Yield: 8 Servings
 
     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
 




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Recipe ID 56668 (Apr 03, 2005)

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