This Cheesy Stuffed Garlic Bread is absolutely decadent and so addicting with a creamy garlic spread and loaded with parmesan cheese. It's pull apart garlic bread, which makes it so fun to grab and eat!
This Cheesy Pull Apart Bread is no joke! It's so delicious that I ate half of it today. I seriously couldn't stop going back to the countertop. The flavors are incredible and it's way too easy to pull a wedge out and gobble it down.
It's fantastic to pair with chicken, steak, pastas or soups, like this Chicken Tikka Masala Soup or Chicken Minestrone Soup. Garlic bread really fits in anywhere if you ask me.
Jump to:
Why You'll Love This Pull Apart Garlic Bread:
- Big on Taste. Fresh garlic is roasted in butter then made into a creamy spread with parmesan cheese and fresh parsley. It's stuffed inside the bread, and covers the interior with so much flavor!
- Easy to Make. This recipe takes under 15 minutes to prep, then pop it in the oven.
- Feeds a Crowd. Me and my husband about devoured one loaf, but you could definitely serve this for a party (or maybe make two).
- Super Versatile. Pairs with soup and salads, pasta dishes, like Deconstructed Lasagna, or serve it with my popular Boneless Beef Short Ribs. Lots of options here!
Ingredients:
Bread: A boule version of bread is best for stuffed garlic bread. It's easy to slice and holds together perfectly. It's pretty easy to find in grocery stores or bakeries, where the fresh breads are. I found this one at Publix.
Fresh Garlic: An absolute must have for garlic bread. Peel and mince yourself for the best taste.
Butter: Salted butter has the most flavor and is recommended. The garlic roasts in the butter to remove it's raw flavor and turns it into a rich and nutty taste.
Mayonnaise: Added to the garlic butter to make it creamy and spreadable.
Parmesan Cheese: One of my favorite cheeses for its nutty taste. If you can splurge and buy the parmigiano reggiano brand, I highly suggest it. Grate it on the finest setting so it's easy to stuff into the crevices.
Parsley: A fresh herb that adds color and a clean, earthy taste. I like to use half for the spread and top the rest on before serving. It breaks up some of the heavy flavors and richness.
*Full recipe ingredients and quantities are listed in the recipe card below.
Substitutions and Variations:
If you want the pull apart pieces, a round boule, which means "ball" in French, is the best option. They are really easy to slice and hold together when baking. I used a Tuscan boule, but you can certainly use any version that has a similar shaping.
In a pinch, you can use a few tablespoons of pre-chopped garlic from the jar, but I highly recommend fresh garlic.
Not big on parmesan cheese? Other types of cheeses, like cheddar are also great. You could do parsley still or try fresh green onions or chives.
How to Make Stuffed Garlic Bread:
Step 1: Preheat the oven to 375 degrees. Prepare the bread by using a bread knife to cut thick slices of bread, but leave the bottom inch of the crust (base) uncut. Then, rotate the loaf 90 degrees and cut through the bread again. This will create a checkerboard like pattern. Set the bread aside.
Step 2: Melt the butter in a skillet on medium low heat and add in the minced garlic. Cook for 3 to 5 minutes to roast the garlic, stirring frequently. Note: Do not allow the garlic to brown. Turn down the heat or transfer to a bowl immediately to stop the cooking process.
Step 3: Transfer the garlic butter to a large bowl and allow it to cool for 5 to 10 minutes. Stir in mayonnaise, salt, pepper, half of parmesan cheese, and half of the parsley.
Step 4: Use a spoon and spread the garlic butter mayonnaise in between every crevice of the bread.
Step 5: Stuff remaining cheese in crevices of bread over the garlic butter spread.
Step 6: Wrap in tin foil and place on a cookie sheet. Bake for 15 minutes, then remove from the oven, carefully remove the foil, and return to the oven on the cookie sheet for 10 minutes.
Step 7: Remove from the oven and allow to cool for a few minutes. Top with remaining parsley, serve and enjoy!
Expert Tips:
- Grate the parmesan cheese fine from a block for the best melt.
- Allow the garlic butter to cool for 5 to 10 minutes before adding in the cheese, parsley and mayonnaise. This will make it more of a spread instead of melting it into a liquid.
- Wrapping it in foil is a big help because it warms it up in the foil without burning the garlic in the oven. Burnt garlic has a bitter taste and we don't want that.
If you love comfort food recipes, don't miss out on this Chicken dumpling soup, Roast Beef Sliders on Hawaiian Rolls, and Cowboy Cornbread Casserole.
Recipe FAQs:
You certainly can, but it has a different texture and doesn't melt as well because companies use anti-caking agents in their bagged products. Parmigiano reggiano also has a superior taste that is hard to beat. If you don't want to pay the price tag of the parmigiano reggiano, buy a less expensive block of parmesan cheese.
It's actually really easy if you use the right bread. A boule loaf is necessary, because it's hearty, circular and has a heavy bottom crust. Use your knife to cut thick slices of bread, but leave the bottom inch of the crust uncut. Then, rotate the loaf 90 degrees and cut through the bread again. This will leave a crossed pattern that will pull apart really easily. Don't forget to stuff it with garlic butter and cheese!
To store the leftovers, wrap the bread in foil and place in the fridge for up to 2 days. To reheat, place in a 350 degree oven for 15 minutes covered, then uncover for 5 minutes and enjoy again!
More Cheesy Recipes You Will Love:
If you tried this Stuffed Garlic Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Cheesy Stuffed Garlic Bread
- Total Time: 40 minutes
- Yield: 1 (16-18) ounce loaf 1x
Description
This Cheesy Stuffed Garlic Bread is absolutely decadent and so addicting with a creamy garlic spread and loaded with parmesan cheese. It's pull apart garlic bread, which makes it so fun to grab and eat!
Ingredients
- (1) 16-18 ounce bread boule (Tuscan, French or Sourdough)
- 8 tablespoons salted butter (1 stick)
- 8 garlic cloves, peeled and minced
- ½ cup mayonnaise
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup parmesan cheese, grated fine
- 3 tablespoons fresh parsley, minced
Instructions
- Preheat the oven to 375 degrees. Prepare the bread by using a bread knife to cut thick slices of bread, but leave the bottom inch of the crust (base) uncut. Then, rotate the loaf 90 degrees and cut through the bread again. This will create a checkerboard like pattern. Set the bread aside.
- Melt the butter in a skillet on medium low heat and add in the minced garlic. Cook for 3 to 5 minutes to roast the garlic, stirring frequently. Note: Do not allow the garlic to brown. Turn down the heat or transfer to a bowl immediately to stop the cooking process.
- Transfer the garlic butter to a large bowl and allow it to cool for 5 to 10 minutes. Stir in mayonnaise, salt, pepper, half of parmesan cheese, and half of the parsley.
- Use a spoon and spread the garlic butter mayonnaise in between every crevice of the bread.
- Stuff remaining cheese in crevices of bread over the garlic butter spread.
- Wrap the Stuffed Garlic Bread in tin foil and place on a cookie sheet. Bake for 15 minutes, then remove from the oven, carefully remove the foil, and return to the oven on the cookie sheet for 10 minutes.
- Remove from the oven and allow to cool for a few minutes. Top with remaining parsley, serve and enjoy!
Notes
- Grate the parmesan cheese fine from a block for the best melt.
- Allow the garlic butter to cool for 5 to 10 minutes before adding in the cheese, parsley and mayonnaise. This will make it more of a spread instead of melting it into a liquid.
- Wrapping it in foil is a big help because it warms it up in the foil without burning the garlic in the oven. Burnt garlic has a bitter taste and we don't want that.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: side dish
- Method: bake
- Cuisine: American
Robert
Tasty and so addicting! Love the Parmesan too!
Tara Smithson
So addicting! I could eat a loaf at dinner every night.