Lentorama 2020: 40 Days of Food

Day 5: capirotada

Capirotada is a bread pudding commonly served in Mexico during Lent and on Easter, though it appears to have roots going back to Moorish Spain, where it was served as a savory dish before the meal, rather than as a dessert as most of us would expect from a bread pudding. The main spices in the dish - cinnamon and cloves - were also found in savory dishes cooked in the region at the time. Even today, when the dish is mostly served as a dessert, there are versions that include ingredients like tomato, onion, and (when permitted) meat.

Unlike standard bread pudding, capirotada uses a sugar syrup to hydrate the bread, rather than milk and eggs. The cinnamon and cloves are used to flavor the syrup, which also darkens it. This lends to a Christian interpretation of the dish where the bread represents Jesus, the syrup his blood, cinnamon the wood of the cross, and cloves the nails used in the crucifixion.

Fruit (often dried, though fresh pineapple or banana is also used) and nuts can also be added, while some versions also include a cheese (not sure if this is the Mexican Easter cheese I've seen referenced in a few places or something more like queso fresco).

This article (which I've liberally ripped off for this entry) includes a recipe, not sure how authentic it is. This one may be better, as the writer has personal experience with the dish.  Or you could go with Rick Bayless. Really, there are a ton of recipes online if you want to give it a go yourself.