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Featuring Ingredients from:
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Who wouldn't love a dessert of chocolate, peanut butter and bananas?
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INGREDIENTS
1 pullman loaf Challah or brioche bread
10 oz. of semisweet chocolate
4-1/3 cups of thawed Rich's Whip Topping (02225)
2 cups of creamy peanut butter
5 bananas
30 eggs
20 oz. of cornflakes
1 qt. of canola oil
2 pts. of vanilla ice cream
10 Strawberries
DIRECTIONS
- Cut crust from bread. Cut bread into 20 1/4-inch-thick slices. Wrap bread slices in plastic wrap to keep from drying out and set aside. Place chocolate and 1-1/3 cups of Rich's Whip Topping non-dairy topping over low heat in a double boiler. Stir occasionally with a rubber spatula until chocolate is melted and incorporated into the topping.
- Whip remaining 3 cups of non-dairy topping until stiff. Set aside 1 cup for garnish. Warm 2 cups of peanut butter in a microwave oven 45-60 seconds. Peanut butter should be loose but not hot. Place peanut butter in a large bowl and incorporate remaining whipped topping using a rubber spatula. Spread 10 slices of bread with peanut butter mixture. Peel and cut the bananas in half lengthwise and then in half widthwise, producing 4 pieces per banana. Place 2 pieces of banana in the center of peanut butter mixture.
- Spread remaining 10 slices of bread with chocolate mixture (save some chocolate for garnish). Sandwich together one slice of bread with peanut butter mixture and one slice of bread with chocolate. Pinch edges together to help seal them. Repeat process with remaining slices of bread. Crack eggs into a bowl and whip. In a separate bowl, crush cornflakes until coarse. Dip one sandwich into the egg mixture; drain excess liquid off. Coat both sides of sandwich in cornflakes. Repeat with remaining sandwiches. Then repeat process, double-coating each. Refrigerate until ready to serve. When ready to serve, fry the sandwiches for 20 seconds on each side. Remove from oil and drain on paper towels.
- Cut sandwiches in half and lay one half down on the plate, the other half standing up on end next to the first. Place a scoop of vanilla ice cream on top of the half lying down. Garnish the dessert by drizzling some of the remaining chocolate over it and add a whipped topping rosette and a strawberry.
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