Chocolate Capirotada Recipes

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.

Steps:

• Heat the oven to 350° F.
• Put the piloncillo and water in a saucepan over medium heat, and cook, stirring occasionally, until the sugar is dissolved. Remove from the heat and set aside.
• In a large bowl, mix together the torn bread, raisins, peanuts, and coconut. Gently mix in the queso fresco and bananas.
• In another large bowl, whisk together the piloncillo syrup, cream, milk, eggs, granulated sugar, brown sugar, cinnamon, cloves, and salt until thoroughly mixed.
• Put the torn bread mixture into a deep 9" x 13" baking dish. Pour the cream mixture over the bread mixture. Cover with foil and bake for 40 minutes. Remove the foil and bake, uncovered, until the bread pudding is golden brown, an additional 25 minutes.
• Serve immediately with whipped cream, if desired. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in a 325° F oven.