📝 About This Recipe
Hailing from the highlands of Chiapas, Mexico, Sopa de Pan is a magnificent testament to culinary ingenuity, transforming humble day-old bread into a festive, layered masterpiece. Unlike traditional liquid soups, this dish is a thick, casserole-style creation infused with aromatic saffron, warm cinnamon, and a rich tomato-based 'recaudo.' It offers a complex harmony of sweet and savory notes, punctuated by raisins, plantains, and salty cotija cheese, making it a beloved centerpiece for celebratory feasts.
🥗 Ingredients
The Bread Foundation
- 12-15 slices Bolillo or French Bread (stale, cut into 1-inch thick rounds)
- 1/2 cup Vegetable Oil (for frying the bread and plantains)
The Aromatic Broth (Recaudo)
- 1.5 lbs Roma Tomatoes (ripe, roughly chopped)
- 1/2 large White Onion (chopped)
- 3 cloves Garlic (peeled)
- 4 cups Chicken Broth (high quality or homemade)
- 1 piece Cinnamon Stick (about 2 inches long)
- 1 pinch Saffron Threads (toasted and crushed)
- 2 whole Cloves (lightly crushed)
- to taste Salt and Black Pepper
The Layers and Garnish
- 1 large Ripe Plantain (peeled and sliced into rounds)
- 3 pieces Hard-Boiled Eggs (sliced into rounds)
- 1/3 cup Raisins (dark or golden)
- 1 cup Green Beans (trimmed, blanched, and sliced)
- 2 medium Carrots (peeled, diced, and blanched)
- 1/2 cup Cotija Cheese (crumbled)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Heat the vegetable oil in a large skillet over medium-high heat. Fry the bread slices until they are golden brown and crisp on both sides. Drain on paper towels and set aside.
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2
In the same oil, fry the plantain slices until they are caramelized and sweet. Remove and drain on paper towels.
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3
Prepare the recaudo by blending the tomatoes, onion, and garlic until completely smooth. If you prefer a refined texture, strain the mixture through a fine-mesh sieve.
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4
In a large pot, heat a tablespoon of oil and pour in the tomato mixture. Cook over medium heat for 8-10 minutes until the color deepens and the sauce thickens slightly.
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5
Add the chicken broth, cinnamon stick, saffron, and cloves to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the spices to infuse.
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6
Season the broth with salt and pepper. Remember that the bread and cheese will add saltiness, so keep the broth well-balanced.
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7
Preheat your oven to 350°F (175°C). While the oven heats, prepare a deep baking dish or a traditional clay pot.
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8
Begin layering: Place a layer of fried bread at the bottom of the dish, fitting them tightly together.
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9
Top the bread with half of the plantains, raisins, blanched carrots, green beans, and sliced hard-boiled eggs.
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10
Repeat with a second layer of bread and the remaining fruits and vegetables.
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11
Carefully pour the hot aromatic broth over the layers. The bread should be submerged but not drowning; it will absorb most of the liquid.
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12
Cover the dish with foil and bake for 20 minutes. This allows the flavors to meld and the bread to soften into a custard-like consistency.
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13
Remove the foil, sprinkle the crumbled cotija cheese and fresh parsley over the top, and bake for another 5-10 minutes until the cheese is slightly softened.
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14
Let the dish rest for 5 minutes before serving. This 'soup' is served thick, almost like a savory bread pudding, using a large spoon to ensure every serving gets all the colorful layers.
💡 Chef's Tips
Always use stale bread; fresh bread will turn into a mushy paste rather than holding its structure. Don't skip frying the bread; the oil creates a barrier that allows the bread to absorb flavor without disintegrating. For a vegetarian version, use a robust vegetable stock enriched with a little soy sauce for umami. Adjust the sweetness by adding more or fewer raisins and plantains according to your preference. If the soup looks too dry after baking, you can add an extra splash of warm broth before serving.
🍽️ Serving Suggestions
Pair with a crisp, cold Hibiscus tea (Agua de Jamaica) to cut through the richness. Serve alongside a simple green salad with a lime vinaigrette. A side of pickled jalapeños provides a perfect spicy contrast to the sweet cinnamon notes. Enjoy as a main course for a traditional Mexican 'comida' or as a hearty starter for a holiday dinner.