Cheesy Garlic Stuffed Bread is the hit of any party. It is the stuff that dreams are made of. This forms the perfect side dish or appetizer to make any day the perfect day.
This Cheesy Garlic Stuffed Bread makes every day a little better and dinner a wonderful meal. The bread is crispy, the cheese is gooey and the flavor is enticing.
These are some of the best bread recipes, check them out.
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What We Love About This Stuffed Garlic Bread Recipe
The garlic cheese bread recipe just elevates every meal. It takes it to the next level and truly makes an ordinary pasta meal extra special.
- 30 Minute Meal: Give a blurb
- Easy Ingredients: All found in pantry? Only 5 ingredient? Etc..
- Family Friendly: Why?
- Adaptable: Can make it low-carb, meat free, dairy free, etc…
- Makes Great Leftovers: So many things you can do like…
Ingredient Notes for Cheesy Garlic Bread
- Butter, melted butter, there is never too much.
- Lemon Juice: You need a hit of acid. Fresh is always best.
- Dijon mustard: A spicy flavor to the bread.
- Seasoning: Garlic Powder, Onion Powder and Celery Salt.
- Sourdough bread, a round loaf.
- Monterey Jack cheese, thinly sliced or any of your favorite cheeses.
Equipment Needed for Cheesy Bread
- Baking Sheet
- Chef’s Knife
- Aluminum Foil
How to Make Cheesy Pull Apart Bread
These are the basic steps for making crack bread. Please refer to the recipe card below for more detailed instructions and nutritional information.
STEP 1: COMBINE
First, in a small bowl, combine the first six ingredients; set aside
STEP 2: CUT
Second, cut bread diagonally into 1-in. slices to within 1/2 in. of bottom of loaf of bread. Then repeat cuts in opposite direction. Arrange cheese slices in cuts and then drizzle butter mixture over bread.
STEP 3: BAKE
Finally, seal loaf in foil; place on a baking tray. Bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted and golden brown. Brush more butter or olive oil on top. Finish with a little black pepper, salt or even chili flakes.
Prep and Storage Tips for Pull Apart Cheesy Bread
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Mix up the sauce and sliced the cheese ahead of time. Then, right before everyone arrived, slice the bread and assembled everything. Then it baked to perfection!
HOW TO STORE THIS RECIPE
Store in the fridge in an airtight container.
HOW TO FREEZE THIS RECIPE
This recipe can be frozen in an airtight container or wrapped in foil for up to three months int he freezer.
HOW TO REHEAT THIS RECIPE
Reheat in the toaster oven or oven until warmed through.
Frequently Asked Questions about Bread Stuffed with Cheese
Really, this recipe is not for the faint of the heart. However, you can use a low fat or fat free cheese if you prefer. Gluten free bread loaf can also be utilized.
Different cheese or more cheese can be added such as mozzarella cheese, parmesan cheese are wonderful choices.
Of course, make as many as you need for a large family or party.
Truly, any bread that you would like would be best such as ciabatta or any other hearty, crusty round bread.
Expert Tips for Making This Cheesy Garlic Pull Apart Bread Recipe
- Add Fresh Herbs: For example, fresh parsley or basil or rosemary.
- Garlic Butter: Forgo the garlic powder and use some cloves garlic to infuse the butter.
- Sauce: 30 Minute Marinara sauce or Easy Alfredo Sauce can be used for dipping.
- Alternate cooking method tip: The air fryer is a wonderful way to create this recipe.
What to Serve with Cheesy Garlic Stuffed Bread
Did you try this recipe?
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Cheesy Garlic Stuffed Bread
Ingredients
- 1/2 cup butter, melted
- 2 Tbsp lemon juice
- 2 Tbsp Dijon mustard
- 1-1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp celery salt
- 1 round loaf sourdough bread, 1 pound
- 1 pound Monterey Jack cheese, thinly sliced
Instructions
- In a small bowl, combine the first six ingredients; set aside.
- Cut bread diagonally into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction.
- Arrange cheese slices in cuts. Drizzle butter mixture over bread.
- Wrap loaf in foil; place on a baking sheet.
- Bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted.
Expert Tips
- Add Fresh Herbs: For example, fresh parsley or basil or rosemary.
- Garlic Butter: Forgo the garlic powder and use some cloves garlic to infuse the butter.
- Sauce: 30 Minute Marinara sauce or Easy Alfredo Sauce can be used for dipping.
- Alternate cooking method tip: The air fryer is a wonderful way to create this recipe.
One of my favorite fall appetizers! I usually add some crumbled bacon, too. The whole loaf is always devoured in minutes. Delicious!
So good! This is my new go-to cheese bread recipe.
This was fun! I made this for a little get together and it was a huge hit!
As I read the string of comments, I count 56 that say sounds or looks good, ONE PERSON who actually MADE it. I am sure such compliments make everyone feel good, but I read comments because too often great looking, great sounding recipes don’t turn out well. I can’t afford to waste money on duds, and I’m not good enough at cooking to fix a bad recipe. C’mon all you great cooks who love posting, return after you make these recipes and let us hear how they work!
Thanks for your comment. I want to let you know that I personally try all of the recipes that I post on my site. If I feel there are things that need to be fixed, I usually note it in the blog post.
Can’t wait to try this one! Sounds delicious Thanks for sharing
My pleasure! Thanks for stopping by! 🙂
I did try it & it was well received. Next time I will freeze the bread before I cut it & will use less Lemon Juice (probably because it was sourdough?) It was gone in just a few minutes. It turned out nice & crusty but the bread stayed nice & soft. It is a “keeper.”
Freezing the bread is a great idea! Mine was so fresh that it squished a bit! Thanks for sharing!
Christina
This looks really simple and amazing. I shall try this one.
I’m following from terrific thursday blog hop. I’d love it if you can follow back! <3
http://spanishpinaynanay.blogspot.com
OMG I am so glad I blog hopped here from some other place. This looks so yummy. I think even my picky kid will eat it. I am sharing this one with my gal pal group they will love it.
thanks pam,
Will follow on all accounts. Best way to share.
latest post, if you are interested. He’s my picky eater. The other one eats anything that sits still long enough.
http://www.mommacan.com/2011/05/the-little-red-hen-a-bald-spot-and-an-angel-from-chatsworth/
OMG! This sounds wonderful. I could use a piece now.
That looks so sinful and delectable…
Thanks for sharing at Creative Juice. Hope to see you back again this week.
Looks delicious! New follower. Please stop by when you can.
http://www.thehappyclipper.com
so tasty..it is making my mouth water…and i just finished lunch! thank you for sharing with tuesday night supper club.
sounds so delicious…thanks for sharing your recipe! have a great week! -PinayMum – Mommy’s Life Around…
This is a wonderful keeper–can’t wait to try it!
My husband would absolutely love this! Thanks for sharing such a fabulous and simple recipe with the Hearth and Soul Hop.
The bread looks delicious. I also have a ‘stack’ that I need to delve into, what a perfect excuse – Happy Birthday to you son!
Looks sumptuous!
Come and have some Mexican food at Spice Up Your Life blog, happy Easter!
OK – I saw this floating around the blogoshpere this week and I desperately wanted to reel you into linking it… I’m so happy you did!! 🙂
Thanks for linking up to Foodie Friday.
Oh, and if you haven’t done so already – don’t forget to pop on over to Little Brick Ranch to enter the Joey Totes Earth Day GIVEAWAY!!!
**Bloggy Tip of The Day – Make sure you have an email address associated with your profile to make it easier for people to reply to your comments!! 🙂 **
Sounds delicious!
That bread looks so good! I need to have a party!