5 from 18 votes
Cheesy Pull-Apart Bread
Cheesy Pull-Apart Bread is a savory loaf with cross-hatched cuts filled with garlic butter, scallions, and layers of sharp cheddar and Monterey Jack cheeses. Baked until melted and bubbly, it offers gooey, flavorful cheese in every pull-apart section, ideal as a party appetizer or side dish.
Prep Time
10 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
8
to 10 servings
Calories:
323 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 1 Italian bread Sourdough or French could also work, large loaf or boule-style
- ½ cup butter unsalted or salted is fine, melted
- 1 clove garlic minced
- 1 scallion trimmed and thinly sliced, bunch
- 8 ounces cheddar cheese shredded (about 2 cups, sharp
- 8 ounces Monterey jack cheese shredded (about 2 cups)
- parsley to garnish (optional, chopped, fresh
Instructions
- Preheat oven to 350 degrees F. Spray a sheet of heavy-duty foil with non-stick cooking spray and set aside.
- Cut a cross-hatch pattern into the top of the bread by slicing ½-inch grid lines into the bread, stopping about ¼-inch from the bottom of the bread so that it stays together. Place the bread on the piece of foil that has been sprayed.
- Stir together the melted butter, garlic and scallions.
- Gently separate the bread with your fingers, then spoon the butter mixture in all of the seams, making sure it is evenly distributed among the whole loaf. Wrap the loaf up in the foil and place on a baking stone or directly on the oven rack and bake for 10 minutes.
- Remove from the oven and increase the oven temperature to 425 degrees F.
- Open the foil and sprinkle the shredded cheese on top of the bread. There will be a lot of cheese, so try to push down as much as you can in between all of the crevices in the bread. Leave the foil open and return it to the oven. Bake until the cheese is completely melted, bubbling and starting to brown on top, about 15 minutes. Let stand for 5 minutes before serving, then sprinkle with parsley (if desired) and dig in!
Cup of Yum
Notes
- Use freshly shredded cheese for better melting compared to pre-shredded varieties treated with anti-clumping agents.
- Substitute Italian bread with large boule-style sourdough or French bread if desired.
- Add cooked meats like shredded chicken, pepperoni, or bacon in the crevices for a more filling version.
- For a spicy twist, include diced or pickled jalapeños before baking.
- Serve with marinara sauce for a pizza-inspired dipping option.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze wrapped bread for up to one month; reheat covered then uncovered at 350°F until warmed through and bubbly.
Nutrition Information
Calories
323kcal
(16%)
Carbohydrates
1g
(0%)
Protein
14g
(28%)
Fat
29g
(45%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
86mg
(29%)
Sodium
430mg
(18%)
Potassium
60mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
872IU
(17%)
Vitamin C
1mg
(1%)
Calcium
421mg
(42%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 to 10 servings
Amount Per Serving
Calories 323
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 1g | 0% |
| Protein | 14g | 28% |
| Fat | 29g | 45% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 430mg | 18% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 421mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.