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.
What You Need
Original recipe yields 12 servings
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
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Let's Make It
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.
A serving of this sweet treat goes a long way on chocolate flavor.
Substitute ATHENOS Traditional Crumbled Feta Cheese for the queso fresco.
Substitute ground cinnamon for the ground Mexican cinnamon (canela).
Substitute 4 oz. piloncillo (Mexican brown loaf sugar) for the brown sugar.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.