Sweet

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

Granulated Mix

Mexican Chocolate Drink Granulated Mix - 11.2oz

11.2 oz.

Media Crema

7 oz. Can

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.

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