🧀🍞 Cheesy Pull-Apart Bread

Soft, buttery, garlicky, cheesy… and dangerously addictive.

📝 Ingredients (Serves 6–8)

• 1 round loaf of bread (sourdough or Italian works best)

• 2 cups shredded cheese

  • mozzarella for stretch

  • cheddar for sharpness

  • or a blend

• ½ cup butter, melted

• 3–4 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• ½ tsp salt

• ½ tsp black pepper

• Optional add-ins:

  • red pepper flakes

  • cooked bacon bits

  • green onions

  • parmesan cheese

🍳 Instructions

1. Preheat oven

Set oven to 350°F (175°C).

2. Slice the bread

Place the bread on a cutting board.

• Cut 1-inch slices across the loaf, but do NOT cut all the way through.

• Rotate the loaf and cut 1-inch slices the other direction.
  You should have a grid pattern of pull-apart cubes.

3. Make the garlic butter

In a bowl, mix:

• melted butter

• minced garlic

• parsley

• salt & pepper

4. Fill the bread

• Carefully pull apart each cut and drizzle the garlic butter inside the cracks.

• Stuff shredded cheese into each gap—don’t be shy!

Add optional toppings inside the crevices for extra flavor.

5. Wrap & bake

• Wrap the whole loaf in foil.

• Bake for 15 minutes until cheese is melted.

6. Unwrap & crisp

• Open the foil to expose the top.

• Bake 10 more minutes until the top is golden and slightly crispy.

7. Serve

Place on a board and let everyone pull pieces apart.
Best warm and fresh!

💡 Tips & Variations

✔ Use different bread

Try baguette, ciabatta, French bread, or even Hawaiian rolls.

✔ Make it extra garlicky

Add roasted garlic or garlic powder to the butter.

✔ Add protein

Sprinkle cooked bacon, ham, or pepperoni between the slices.

✔ Make it spicy

Add jalapeños, chili flakes, or pepper jack cheese.

✔ Herby version

Mix in basil, oregano, or thyme.

❓ Q&A Section

Q1: Can I prepare it ahead of time?

Yes! Assemble the whole loaf, wrap tightly in foil, and refrigerate up to 24 hours.
Bake when ready.

Q2: Can I freeze it?

Yes—freeze after assembling. Bake from frozen at 350°F for 25–30 minutes.

Q3: Can I use pre-sliced cheese?

Shredded melts better, but sliced cheese torn into pieces works too.

Q4: What cheese melts best?

Mozzarella, Monterey Jack, and Gouda are excellent.
Cheddar adds flavor but doesn’t stretch as much.

Q5: How do I keep it from drying out?

The foil step is important—keeps it soft so the cheese melts before crisping the top.