Sopa de Capirotadas

Ingredients

• 8 slices of stale bread 8 slices of stale bread
• 2 cups (480 ml) water 2 cups (480 ml) water
• 1 cup (200 g) piloncillo or dark brown sugar 1 cup (200 g) piloncillo or dark brown sugar
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cloves 4 cloves
• Zest of 1 orange Zest of 1 orange
• 1 cup (100 g) grated queso fresco or Monterey Jack cheese 1 cup (100 g) grated queso fresco or Monterey Jack cheese
• 1/2 cup (60 g) toasted pecans or almonds, chopped 1/2 cup (60 g) toasted pecans or almonds, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 45g (25g sugars)
• Protein: 8g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C).
2. 2.
   In a saucepan, combine the water, piloncillo or brown sugar, cinnamon sticks, cloves, and orange zest. Bring to a boil over medium heat, stirring occasionally until the piloncillo or sugar has dissolved. Simmer for 10 minutes to infuse the flavors.
3. 3.
   Remove the cinnamon sticks and cloves from the syrup.
4. 4.
   Dip each slice of bread into the syrup, ensuring it is fully soaked, and layer them in a baking dish.
5. 5.
   Pour any remaining syrup over the bread slices.
6. 6.
   Sprinkle the grated cheese evenly over the bread.
7. 7.
   Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
8. 8.
   Remove from the oven and sprinkle with toasted pecans or almonds.
9. 9.
   Let it cool slightly before serving.

Treat your ingredients with care...

• Piloncillo — If you can't find piloncillo, you can substitute it with dark brown sugar. However, piloncillo adds a unique flavor to the dish, so it's worth seeking out if possible.
• Queso fresco — If queso fresco is not available, you can use Monterey Jack cheese or any other mild, meltable cheese.
• Bread — It is best to use stale bread for this recipe as it absorbs the syrup better without becoming too soggy. If you don't have stale bread, you can lightly toast fresh bread slices before soaking them.

Tips & Tricks

• For a richer flavor, you can add a splash of vanilla extract to the syrup.
• Serve the Sopa de Capirotadas warm or at room temperature for the best taste and texture.
• If you prefer a softer texture, you can let the bread soak in the syrup for a longer time before baking.
• Experiment with different types of nuts, such as walnuts or hazelnuts, for a variation in flavor and texture.
• Leftovers can be stored in the refrigerator and reheated in the oven or microwave.

Serving advice

Serve the Sopa de Capirotadas as a dessert or a special breakfast treat. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

To enhance the presentation, you can dust the top of the Sopa de Capirotadas with powdered sugar before serving. This adds a touch of elegance and contrasts beautifully with the golden melted cheese.