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Rating: 3.8/5 (42 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: Southwestern
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 1653
% Daily Value**
Total Fat 32g
Saturated Fat 15g
Unsaturated Fat 5g
Cholesterol 71mg
Sodium 2790mg
Total Carbohydrate 295g
Dietary Fiber 13g
Sugars 68g
Protein 51g
Vitamin A  15%Vitamin C  19%
Calcium  25%Iron  81%
Potassium  22%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caprioled (Sopa)

Recipe Tags: Cake Recipes

Date Added: May 02, 2012
Caprioled (Sopa) is a sweet treat that doesnt take a long time to make! This recipe is a cross between sticky buns with all the yummy pecans and cinnamon and a bread pudding. Its a great way to use left over bread when you are tired of sandwiches.


12 slices French Bread crusts removed
2 teaspoons Butter
1 1/2 cups Sugar
1 1/2 cups Water
1 cup Apple Juice
1 oz Butter
1/2 cup Raisin
1 1/2 teaspoons Vanilla
6 oz Cream Cheese
1/4 cup Pecan pieces
1 teaspoon Cinnamon
1 cup Heavy Whipping Cream
2 tablespoons Confectionery Sugar
1/2 teaspoon Vanilla
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1. Preheat oven to 350 degrees F Butter a 9 x 13 inch baking dish.

2. Tear bread into bite-sized pieces and place in baking dish.

3. Toast in oven for 10 minutes. Meanwhile, over medium high heat, stir the sugar continuously in a saucepan until it melts and turns a light caramel color.

4. Immediately add the water and apple juice. Be careful; the caramel will bubble and splatter.

5. Do not bend over the pan when you do this! The caramel will partially solidify but will liquefy again as you heat it.

6. Add the butter and raisins. When caramel is completely liquefied, remove from heat and stir in the vanilla.

7. Pour mixture over the bread pieces in the baking dish.

8. Make sure all of the bread is well soaked with caramel.

9. Place tablespoons of the cream cheese throughout the bread.

10. Sprinkle the top with pecans and cinnamon. Bake at 350 degrees F for 20 to 26 minutes, or until all but a little of the caramel at the bottom of the dish is absorbed.

11. Lightly whip the cream. Add the sugar and vanilla.

12. Serve the pudding warm with the sweetened cream.

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Dietary Notes:
This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Cheese, Natural Sweeteners, Fructose Malabsorption, Pecan, Apple allergies.
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