Croûte Chocolat
Bread and chocolate are an ever popular combination in Switzerland, and this sweet spin on the classic croûte fromage (melted cheese on bread) makes a great finale for any meal. Serve it with lashings of vanilla custard on the side.
Serves 6
Ingredients:
- 1 tbsp. butter, for greasing
- 14 oz. panettone, brioche or raisin bread (approx. 12 slices, about 4 in. square and ¾ in. thick)
- 2 bananas, sliced
- 9 oz. strawberries, hulled and halved
- 4 tbsp. amaretto
- 5½ oz. dark/bittersweet chocolate, grated
- Vanilla custard, to serve
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Instructions:
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Preheat the oven to 350°F.
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Arrange the slices of panettone, brioche or raisin bread in overlapping rows in a greased 2-quart baking dish.
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Insert the slices of banana and strawberry halves between the slices of panettone. Sprinkle with amaretto and then add a layer of grated chocolate on top.
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Transfer to the preheated oven and bake for 25 minutes until puffed up and the chocolate has melted. Serve with plenty of vanilla custard.
