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Creamy Chocolate Capirotada

Creamy Chocolate Capirotada
20 min
30 min
12 servings, about 1/2 cup per serving
  • 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.
Key Ingredients
A can of Media Crema table cream with a blue label featuring strawberries, a bowl of macaroni, and cream.
Media Crema
Media Crema
7 oz. Can


Make It

Step 1
Preheat oven to 350° F. Grease 13 x 9-inch baking dish with butter. Arrange bread in dish. Set aside.
Step 2
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.
Step 3
Bake for 25 minutes. Uncover; immediately sprinkle with cheese. Loosely cover again so that cheese can melt. Serve warm with raspberries.

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