I just finished reading a good book set in New Mexico (name = "Isabel's Daughter") which mentions a fictitious restaurant that serves capirotada. I have had some up at Leona's at Chimayo. Wikipedia says (paraphrased):
Capirotada is a common Mexican bread pudding that is traditionally eaten during Lent... composed of toasted french bread soaked in mulled syrup, cheese (or butter or milk), raisins, and peanuts. The syrup...made with water, piloncillo Mexican brown sugar, cinnamon, nutmeg, coriander, star anise (or aniseed), cloves, and peppercorns. These are identical ingredients to those used during the 1640s in New Spain 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.
When I had it in Leona's they said it was sprouted wheat and had a good, grainy texture. They also said it was for Lent (th I thought Lent was about austerity and this was a pretty extravagant dessert).
In the spirit of Lent, has anyone else had this?