In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Heavenly Strawberry Fudge Delight: A Perfect Blend of Sweet and Tart

If you’re on a quest for a delightful dessert that combines creamy textures with a hint of tartness, look no further than our Strawberry Fudge recipe. This dessert is an exquisite blend of artisan bread, fresh raspberries, and rich cream cheese, all enveloped in a sweet custard. It’s not just a treat for the taste buds but also a feast for the eyes with its vibrant colors and textures.

Ingredients

For 1x Batch

• 2 cups half and half
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 large eggs
• ¼ cup maple syrup
• ½ cup brown sugar, lightly packed
• 4 to 6 pieces Artisan bread (4 with crusts, 6 without), cut into 1-inch cubes
• 1 cup fresh or frozen raspberries
• 8 oz. cream cheese, cut into 1-inch cubes
• Confectioner’s sugar (optional, for topping)

Scale Up for Larger Gatherings

• Double or triple the ingredients for larger batches.

Instructions

Step 1: Prepare the Custard Base

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan over medium-high heat, combine the half and half with vanilla extract. Allow the mixture to come to a gentle boil, then remove from heat and set aside to cool slightly.

Step 2: Mix the Sweet Components

3. In a separate bowl, whisk together the eggs, maple syrup, and brown sugar until well combined. Let this mixture sit as you prepare the bread, allowing the half and half mixture additional cooling time.

Step 3: Assemble the Bread Mixture

4. Prepare the artisan bread by cutting off the crusts (optional) and slicing into 1-inch cubes. Evenly scatter these cubes in an 8×8-inch baking pan.
5. Add the raspberries and cream cheese cubes, ensuring they are evenly distributed among the bread cubes. This ensures every bite is a harmonious blend of flavors.

Step 4: Combine and Pour

6. Slowly add the cooled half and half mixture to the egg and sugar mixture, whisking until fully combined.
7. Pour this custard mixture over the bread, raspberries, and cream cheese in the baking pan. Gently press down with a large spoon or the palm of your hand to ensure all the bread is soaked.

Step 5: Prepare for Baking

8. Create a water bath by placing the 8×8 pan into a larger pan (such as a large cake or sheet pan). If using a sheet pan, place it in the oven first, then carefully pour hot water into the larger pan until it reaches about 1 inch on all sides of the 8×8 pan. This method ensures even baking and prevents the custard from curdling.

Step 6: Bake to Perfection

9. Bake in the preheated oven for approximately 35 minutes or until the center is set and no longer jiggly.
10. Carefully remove the pans from the oven, taking care with the hot water, and let the dessert stand for 30 minutes before serving.

Step 7: Serve and Enjoy

11. For an extra touch of sweetness, dust the top with confectioner’s sugar before serving, if desired.

Tips and Tricks

• Cooling Time: Allowing the half and half mixture to cool before combining with the egg mixture is crucial for a smooth custard.
• Bread Choice: Keeping the crust on the bread is optional and primarily affects the appearance rather than the flavor.
• Cream Cheese: For a quicker prep, feel free to tear the cream cheese into pieces instead of cutting it.
• Flavor Balance: The tartness of the raspberries complements the sweet custard perfectly, creating a balanced and delightful flavor profile.

Conclusion

This Strawberry Fudge is more than just a dessert—it’s an experience. Perfect for special breakfasts or as a show-stopping dessert, it promises creamy, sweet, and slightly tart flavors in every bite. Whether you’re serving it to guests or enjoying it with family, it’s sure to become a favorite.

So, why wait? Gather your ingredients and dive into the delightful world of Strawberry Fudge today!

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Strawberry Fudge

A delightful and creamy bread pudding with a sweet and tart twist, perfect for a special breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Course: Breakfast, Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Custard Base

• 480 ml half and half
• 1 tsp vanilla
• 0.25 tsp salt
• 2 g eggs
• 60 ml maple syrup
• 110 g brown sugar lightly packed

Bread and Filling

• 4 pieces Artisan bread cut into 1-inch cubes
• 150 g fresh or frozen raspberries
• 226 g cream cheese cut into 1-inch cubes
• g confectioner’s sugar optional for topping

Equipment

• 8×8 Pan
• Large Cake Pan or Sheet Pan

Method

 

1. Preheat the oven to 350 degrees F.
2. In a small sauce pan over medium high heat, combine the half and half and vanilla in saucepan and let it come to a boil. Once boiling, take the mixture off of the heat and set aside to cool.
3. In a separate bowl, whisk together the eggs, maple syrup, and brown sugar. Set aside until you have finished prepping the bread.
4. Take bread, cut off crusts (optional), and cut into 1-inch cubes. Scatter bread pieces into an 8×8 pan. Add in raspberries and cream cheese, being careful to evenly distribute ingredients and fill in any gaps.
5. Take the cooled half and half mixture and add it to the egg and sugar mixture, whisking to combine. Pour that mixture over the bread in the pan.
6. Gently press bread down with a large spoon or the palm of your hand to make sure all of the bread is saturated.
7. Prepare for baking by creating a water bath for mixture by placing the 8×8 pan into a larger pan. Pour hot water into it until it reaches about an inch on all sides of pan.
8. Bake in the water bath for 35 minutes or until center is no longer jiggly.
9. Carefully remove from the oven and water bath and let stand 30 minutes before serving. Top with confectioner’s sugar if desired.

Notes

Prepare the bread, raspberries, and cream cheese before pouring the half and half into the egg mixture to allow time to cool. The tartness of the raspberries perfectly complements the sweet bread custard.