Dark Chocolate Fondue and Banana Pain Perdu

Dark Chocolate Fondue and Banana Pain Perdu


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Dark Chocolate Fondue and Banana Pain Perdu
2 to 4
Prep Time
30 Minutes
Cook Time
10 Minutes

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 Eggs
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.


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Due to gradual and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Most recipes can be accommodated in a slow cooker that is either one quart smaller or one quart larger than specified. If using a smaller sized slow cooker, please use caution when preparing your meal to prevent over filling. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a ‘slow cooker’ within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.