Dark Chocolate Fondue and Banana Pain Perdu
Time on High: 10 minutes Time on Low: 25 minutes
17 1/2 Ounces dark chocolate
8 1/2 Ounces milk
10 1/2 Ounces Brioche vendéenne
8 1/2 Ounces cream
2 Egg yolks
2 1/3 Ounces sugar
5 1/3 Ounces bananas
Great and easy Fondue at home!
Cut the brioche into thick slices. Soak the slices in the eggnog (milk, crème, egg yolks and sugar).
Slice the bananas.
Put it all in the oven in an au gratin dish, bake for about 20 minutes at 320º. Cool over night.
The next day, cut the pain perdu into cubes ready to be dipped in the hot chocolate either with a fork or brochettes.
An hour before serving, cut the chocolate into small pieces, place it in the Crock-Pot® slow cooker and melt it on High. Once melted, keep warm.