Although the 40-day period of Lent is meant to be a time of penance and fasting, one of the guilty pleasures of the season is savoring the wonderful culinary specialties Mexican cooks whip up only at this time of year.

By far the most popular and satisfying of all Lenten taste treats is capirotada de vigilia, a sumptuous south-of-the-border version of bread pudding.  Essentially capirotada is a layered concoction usually composed of toasted slices of bread, syrup enhanced with spices, fruits and nuts. But like nearly all “traditional” recipes, ingredients and cooking techniques are quite varied according to family customs and personal tastes of the chef in charge.

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