A decadent staple of the Lenten season is capirotada, a bread pudding that uses toasted or stale bolillo soaked in syrup. Frequently eaten on Good Friday, the ingredients have a special symbolism: the bread represents the body of Christ, the syrup is his blood, the raisins are the nails of the cross, and the cinnamon sticks are the wood of the cross. Capirotada can call for a wide range of different nuts, seeds and dried fruits. Sometimes cheese (usually aged) is added on top. Here’s a simple recipe to which you can add extra nuts and fruits, if you wish.