Sweet

Creamy Chocolate Capirotada

EL MEJOR NIDO
Creamy Chocolate Capirotada
Recipe Info - Skill Level
Level
Easy
Recipe Info - Serving Size
Servings
12 servings, about 1/2 cup per serving
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
30 min
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.

Ingredients

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.

Ingredients

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