Sweet
Opens in a new window
Sweet
Creamy Chocolate Capirotada
Official MEDIA CREMA
Creamy Chocolate Capirotada
Level
Easy
Prep
20 min
Cook
30 min
Servings
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
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) long, thin day-old baguette, cut into 1-inch slices
- ●1/2 cup raisins
- ●1/2 cup sliced almonds, toasted
- ●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.
Step 3
Bake for 25 minutes. Uncover; immediately sprinkle with cheese. Loosely cover again so that cheese can melt. Serve warm with raspberries.
