I had a loaf of Italian bread that needed to have something done with it right away, as it was already a day and a half old and getting staler by the minute. I knew it should soften a bit if I warmed it and I decided to take that one step further. I stuffed it before I warmed it. The resulting bread was sooooo good. My oldest told me it was the best thing he’d ever tasted and he would eat it every day. That’s high praise coming from an 18 year old boy around here. It was super easy to make and I will be making it again for sure, probably sooner then later since my oldest came looking for it for breakfast the next morning and was crushed to find out it was gone. Here’s how I made it.
Cheesy Stuffed Garlic Bread
- 1x 16 oz loaf Italian bread
- 1 stick butter
- 2 tsp parsley (I used dried)
- 2 tsp onion powder
- 2 1/2 tsp garlic powder
- 1/4 tsp garlic salt
- 6 tsp olive oil
- 4 oz shredded cheese (I used Cheddar Jack)
Preheat oven to 350 f.
Slice the bread horizontally (left to right) 4-6 times depending on the width of the bread. Do not slice all the way through. Then, slice the bread vertically (top to bottom) in order to create squares, which for me was about 16 cuts. Again, do not slice all the way through.
Soften your butter in the microwave. Soften it to the point where it’s almost liquid. Add in the parsley, onion powder, garlic powder, garlic salt and olive oil and stir well. Spoon the butter mixture across the top of the bread. Also, help channel the mixture into the cracks with the spoon.
Using a butter knife to help “hold” the cracks in the bread slightly open, which makes it a little easier to stuff the shredded cheese into all of the cracks.
Wrap in foil and bake for 15 minutes. I used two pieces of foil to cover, so I still had a bottom when I removed the top piece. Uncover the top of the foil and bake for an additional 5 minutes.