Recipe

Creamy Chocolate Capirotada

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This chocolaty take on Mexican-style bread pudding is a tasty way to use up stale bread. Abuelita Chocolate combined with Media Crema create a delectable sauce that bakes into this capirotada.

20 mins. to Prepare

30 mins. Cooking Time

0 mins. Standing Time

50 mins. Total

Servings: 12 servings, about 1/2 cup per serving

Ingredients

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Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish with butter. Arrange bread in dish. Set aside.

COMBINE water, Abuelita chocolate, brown sugar and anise seeds in a small saucepan. Heat over medium heat, stirring frequently, until mixture reaches a boil. Remove from heat; whisk in media crema until fully combined. Pour over prepared bread, making sure to soak all pieces of bread. Top with raisins and nuts; cover with foil.

BAKE for 25 minutes. Uncover; immediately sprinkle with cheese. Loosely cover again so that cheese can melt. Serve warm with raspberries.

Amount Per Serving
Servings: 12 servings, about 1/2 cup per serving
Calories220
Calories from Fat90
 %Daily Value*
Total Fat 10g15%
Saturated Fat 3.5g17%
Cholesterol 10mg4%
Sodium 150mg6%
Carbohydrates 29g10%
Dietary Fiber 2g9%
Sugars 12g
Protein 4g
Vitamin A0%
Vitamin C0%
Calcium8%
Iron6%
* Percent Daily Values are based on a 2,000 calorie diet.
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