Sopa

1. Preheat oven to 300º.
2. Place one layer of bread, cheese, raisins and nuts in a casserole dish. Repeat layers.
3. Place piloncillo and water in a saucepan. Bring to a boil. Lower heat to medium
and continue cooking until piloncillo is completely melted about 8 minutes.
4. Add cinnamon sticks and cloves to piloncillo mixture and stir until blended.
5. Pour liquid mixture over layers.
6. Bake at 300º for 30 minutes. Remove cinnamon sticks and cloves before eating.
Top with whipped cream. Makes eight 4 oz. servings.


Sopa (Capirotada) (Bread Pudding) This traditional dessert was often shared with neighbors and relatives on Good Friday.
• 6 slices bread, toasted • 1 cup (3 oz.) cheddar cheese, grated • ¼ cup raisins • ¼ cup piñon nuts, shelled (optional)	• 12 oz. piloncillo • 2 cups water • 2 sticks BUENO^® Canela (Cinnamon Sticks) • ½ tsp. cloves
1. Preheat oven to 300º. 2. Place one layer of bread, cheese, raisins and nuts in a casserole dish. Repeat layers. 3. Place piloncillo and water in a saucepan. Bring to a boil. Lower heat to medium and continue cooking until piloncillo is completely melted about 8 minutes. 4. Add cinnamon sticks and cloves to piloncillo mixture and stir until blended. 5. Pour liquid mixture over layers. 6. Bake at 300º for 30 minutes. Remove cinnamon sticks and cloves before eating. Top with whipped cream. Makes eight 4 oz. servings. Back