Capirotada (pronounced: kä-pē-rô-tä-thä) is a common Mexican bread pudding that is traditionally eaten during Lent. It is generally composed of toasted French bread soaked in a mulled syrup, sugar, raisins, and walnuts. The syrup is mixed with a little bit of water or milk to make it less thick; piloncillo (Mexican brown sugar), cinnamon, and nutmeg. It is best served warm, but many choose to let it chill.
As these are native ingredients, they are still identical ingredients to those used during the 1640s to make breads and cakes. The ingredients and recipes have been recorded by the Holy Office of the Inquisition and saved to this day in the archives.
The basic ingredients carry a rich symbolism to the Passion of Christ, and the dish is viewed by many Mexican and Mexican-American families as a reminder of the suffering of Christ on Good Friday. The bread is for the Body of Christ, the syrup is his blood, the raisins are the nails of the cross, and the whole cinnamon sticks are the wood of the cross. The melted cheese stands for the Holy Shroud.