From the Our Lady of la Cocina article in the December 2016 issue.
Sopa (Spanish Bread Pudding)
Serves 6 or 7
- 1/2 loaf soft sliced white bread (about 12 slices)
- 1 cup raisins
- 1/2 cup piñon nuts or pecans
- 1 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 stick (4 tablespoons) butter
- 1/3 cup brandy or rum
- 1 cup grated longhorn or cheddar cheese
- Toast the bread slices in a toaster and set aside.
- Place the white sugar in a deep stainless-steel skillet on medium heat. Stir until the sugar turns brown and syrupy.
- Cool mixture, then add 4 cups of water and the brown sugar. Heat on medium until it turns to a caramel-colored liquid. Add butter, cinnamon, cloves, and rum or brandy. Mix thoroughly.
- Layer half of the toasted bread on the bottom of an 8-by-8-inch baking pan. Pour half of the liquid base over the toast. Sprinkle 1/2 cup cheese, 1/2 cup raisins, and 1/4 cup nuts over all.
- Create a second layer with the remaining slices of bread and the liquid mixture. Sprinkle the rest of the cheese, raisins, and nuts on top.
- Press mixture lightly with a spoon or spatula to make sure enough liquid rises to the top and all is moist enough to keep the mixture from drying out when baked. If necessary, add up to 1 cup water before baking.
- Bake for 20 minutes at 350°. Serve warm or chilled.