Chocolate Capirotada

• 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

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.

bread, butter, chocolate, raisins, ground mexican cinnamon, water, brown sugar, s angel, pecans, queso fresco

Taken from www.kraftrecipes.com/recipes/chocolate-capirotada-185616.aspx (may not work)