Name: Creamy Chocolate Capirotada
Prep time: 20 s
Cook time: 30 s
Total time: 50 s
Yield: 12
Cuisine: Mexican
Ingredients: Butter for greasing baking dish; 1 1/4 cups water; 1/4 cup NESTLÉ ABUELITA Granulated Chocolate Drink Mix; 1/4 cup packed brown sugar; 1 teaspoon anise seeds; 1/2 cup NESTLÉ Media Crema; 1 (8 ounces) longthin day-old baguettecut into 1-inch slices; 1/2 cup raisins; 1/2 cup sliced almondstoasted; 1/2 cup (2 ounces) shredded Monterey Jack cheese; Fresh raspberries (optional)

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.