CHOCOLATE CAPIROTADA

Chocolate Capirotada image

If you've never tried capirotada before, you're in for a treat! This layered casserole is made with French bread, semi-sweet chocolate and half-and-half.

Provided by My Food and Family

Categories Home

Time 35m

Yield 12 servings

Number Of Ingredients 11

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 pecans, toasted
1/4 cup queso fresco

Steps:

Heat broiler.
Brush both sides of bread slices with butter; place in single layer on baking sheet. Broil, 4 inches from heat, 1 min.; turn. Broil 1 min. or until golden brown.
Place chocolate, raisins and cinnamon in medium bowl. Bring half-and-half, water and sugar to boil in saucepan, stirring constantly; pour over chocolate mixture. Let stand 5 min. Stir with whisk until chocolate is completely melted and mixture is well blended.
Layer half each of the bread slices, chocolate mixture, coconut and nuts in 13x9-inch baking dish sprayed with cooking spray; repeat layers. Top with queso fresco. Let stand 15 min. Serve warm or refrigerate until ready to serve.

Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g