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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.
Original reipce makes 2 dozen Change Servings
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.
|Calories from Fat||90|
|Total Fat 10g||15%|
|Saturated Fat 3.5g||17%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 2g||9%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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