Croûte Chocolat

Recipe by Louise Pickford
Photo courtesy of Ian Wallace

Bread and chocolate are an ever well-liked aggregate in Switzerland, and this candy depart on the classic croûte fromage (melted cheese on bread) makes a gargantuan finale for any meal. Abet it with lashings of vanilla custard on the facet.

• 1 tablespoon butter, for greasing
  

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

• 2 bananas, sliced
  

• 9 oz. strawberries, hulled and halved
  

• 4 tablespoons amaretto
  

• 5½ oz. shadowy/bittersweet chocolate, grated
  

• Vanilla custard, to attend
  

Instructions:

1. Preheat the oven to 350°F.
2. Organize 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. Switch to the preheated oven and bake for 25 minutes till overrated and the chocolate has melted. Abet with quite loads of vanilla custard.