Chocolate Capirotada

Ingredients

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

Directions

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.