🧀🍞 Cheesy Pull-Apart Bread
📝 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!
đź’ˇ Tips & Variations
âś” Use different bread
Try baguette, ciabatta, French bread, or even Hawaiian rolls.
âś” Make it extra garlicky
Add roasted garlic or garlic powder to the butter.
âś” Add protein
Sprinkle cooked bacon, ham, or pepperoni between the slices.
âś” Make it spicy
Add jalapeños, chili flakes, or pepper jack cheese.
âś” Herby version
Mix in basil, oregano, or thyme.
âť“ 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.