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.
Ingredients
- 1 1/4 cups packed dark brown sugar
- 1 1/4 cups water- 2 (3-inch) cinnamon sticks
- 4 1/2 cups (1/2-inch) cubed bolillo or baguette
- 1/4 cup raisins
- 1/4 cup almonds, toasted
- 2 tablespoons butter, cut into small pieces
- Cooking spray
- 3/4 cup cheese (optional)
Method
Combine first three ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Discard cinnamon sticks. Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil and chill for 30 minutes. Preheat oven to 350°. Bake for 20 minutes. If you want to sprinkle with cheese, remove cover and bake an additional 15 minutes.