Capirotada

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   Shared by Mary Louise Sanchez of New Mexico:

 Capirotada for Lent

Sliced bread (My mom always used leftover bread heels; I use a loaf of French bread.)
1 cup brown sugar (My mom caramelized the sugar)
3 cups Water
6 tablespoon butter
1.5 cups raisins
8 ounces Cheddar cheese shredded
1 tablespoon cinnamon or more
Nuts for top (I use sliced almonds like my mother-in law did.)

Preheat oven to 350 degrees. Boil water and add brown sugar to dissolve. Melt butter in the water. Toast both sides of sliced bread under the broiler.

Butter a 9x13 baking dish and break off half the bread in the dish and add cinnamon, raisins and half the cheese. Add another layer of broken bread, cinnamon and raisins.

Sprinkle remaining cheese. Pour the liquid on top of mixture and push toasted bread down to absorb all the syrup. Top with nuts. Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more.

Enjoy a dish rich in our history! It gave sustenance to the Penetentes who re-enacted the way of the cross during Lent.