Sopa Capirotada

Molly53's Note:

A ceremonial dessert for special occasions from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 6 tablespoons olive oil
• 12 slices bread
• 3/4 cup pine nuts
• 1/8 cup granulated sugar
• 1/8 lb American cheese, slivered
• 1 1/2 cups brown sugar
• 2 cups water, hot
• 1/4 teaspoon cinnamon

Directions:

1. Preheat oven to 350F and lightly grease an 8" or 9" square casserole dish.
2. Heat oil in a skillet.
3. Toast bread and dip each slice into hot oil.
4. Place a layer of bread in a prepared casserole topped by a scattering of pine nuts, slivers of cheese and a sprinkling of sugar.
5. Alternate the layers, ending with toasted bread.
6. Allow at least two inches at the top of the casserole as the mixture swells as it cooks.
7. Combine brown sugar, hot water and cinnamon; cook until sugar is dissolved.
8. Pour one cup of the sauce into the casserole and bake for 30 minutes, basting frequently with additional sauce.