Capirotada

 Makes 6 servings

Butter for the baking dish

8 slices white sandwich bread

½ cup sugar

2½ cups water

½ cup packed dark brown sugar

1 tablespoon butter

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1 cup (approximately 4 ounces) grated mild Cheddar cheese

½ cup dark raisins

½ cup chopped pecans or piñon nuts

½ cup mini-marshmallows, optional

Preheat oven to 350º F.

Butter a shallow medium-sized baking dish and set aside. Tear bread into bite-sized pieces and spread on a baking sheet. Toast bread in oven for 10 to 15 minutes, turning occasionally, until dry and slightly browned. Cool on baking sheet.

Pour sugar into a heavy saucepan several quarts in size. Cook over low heat, watching carefully as sugar melts into a golden brown caramel syrup. There is no need to stir unless sugar is melting unevenly. When syrup turns a rich medium brown, immediately pour in warm water. Watch out for steam. Caramel will harden but keep stirring and it will melt shortly. Add brown sugar, butter, vanilla, and cinnamon, and bring back to a boil. Simmer over medium heat until mixture has cooked down by about one-fourth, about 10 minutes. Set liquid aside to cool.

Layer toast pieces, cheese, raisins, pecans, and optional mini-marshmallows, repeating until all ingredients are used. Slowly ladle reserved syrup over bread, soaking every piece. Gently press bread into syrup. Bake for 20 to 25 minutes, or until liquid is absorbed and capirotada has a creamy, almost custard-like consistency. Serve warm.

Ahead-of-time note: Capirotada can be assembled up to 6 hours in advance and refrigerated. Bring the dish back to room temperature before proceeding with baking.

Variation: Chimayó residents often add some of their noted apples to capirotada. Pare one of your favorite apples, slice into small chunks, sauté lightly in a tablespoon of butter, and add to the layers of bread and other ingredients.