Croûte Chocolat

Recipe by Louise Pickford
Photo courtesy of Ian Wallace

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.

• 1 tablespoon butter, for greasing
  

• 14 oz. panettone, brioche or raisin bread (approx. 12 slices, about 4 inches square and ¾ inches thick)
  

• 2 bananas, sliced
  

• 9 oz. strawberries, hulled and halved
  

• 4 tablespoons amaretto
  

• 5½ oz. dark/bittersweet chocolate, grated
  

• Vanilla custard, to serve
  

Instructions:

1. Preheat the oven to 350°F.
2. Arrange the slices of panettone, brioche or raisin bread in overlapping rows in a greased 2-quart baking dish.
3. 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.
4. Transfer to the preheated oven and bake for 25 minutes until puffed up and the chocolate has melted. Serve with plenty of vanilla custard.