Santa Fe Bread Pudding with Wine and Cheese

Capirotada

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

Originally a Lenten dish (without the wine) made by the Spanish settlers in New Mexico, this bread pudding is called a sopa (“soup”). Made without eggs or milk but flavored with wine and cheese, it is an unusual version. The recipe is based on one generously shared with me by Huntley Dent, whose book, Feast of Santa Fe (Simon and Schuster, 1985; Fireside, 1993) gives a vivid look at the food and the people in that magical place.