Chocolate Capirotada

Name: Chocolate Capirotada
Ingredients: 1 French bread baguette (16 oz.), cut into 16 slices; 6 Tbsp. butter or margarine, melted; 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces; 1/2 cup raisins; 1/4 tsp. ground Mexican cinnamon (canela); 1/2 cup half-and-half; 1/2 cup water; 1/4 cup packed brown sugar; 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted; 1/2 cup chopped PLANTERS Pecans, toasted; 1/4 cup queso fresco

11 ingredients

14 steps

Ingredients

1 French bread baguette (16 oz.), cut into 16 slices
6 Tbsp. butter or margarine, melted
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
1/2 cup raisins
1/4 tsp. ground Mexican cinnamon (canela)
1/2 cup half-and-half
1/2 cup water
1/4 cup packed brown sugar
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup chopped PLANTERS Pecans, toasted
1/4 cup queso fresco

Directions

1

Heat broiler.
2

Brush both sides of bread slices with butter; place in single layer on baking sheet.
3

Broil, 4 inches from heat, 1 min.
4

; turn.
5

Broil 1 min.
6

or until golden brown.
7

Place chocolate, raisins and cinnamon in medium bowl.
8

Bring half-and-half, water and sugar to boil in saucepan, stirring constantly; pour over chocolate mixture.
9

Let stand 5 min.
10

Stir with whisk until chocolate is completely melted and mixture is well blended.
11

Layer half each of the bread slices, chocolate mixture, coconut and nuts in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
12

Top with queso fresco.
13

Let stand 15 min.
14

Serve warm or refrigerate until ready to serve.