Stuffed Cheesy Bread on Crack – Nance and Robyn make the same recipe.

Every week we’ll post a recipe that we both made. This week’s recipe was Stuffed Cheesy Bread on Crack, found over at Food Wanderings in Asia. Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was my choice. I’m pretty sure I spotted it on Pinterest and I was instantly hungry for cheesy bread. Bread and garlic and cheese and butter? Yes, please!

The ingredients:

Cheese Bread (1)

Loaf of Italian bread, garlic, olive oil, dijon mustard, poppy seeds, and cheese. What the recipe calls for, but I left out on purpose: parsley. I just cannot stand the stuff. It tastes like dirt to me. Blech.

What the recipe calls for, but I left out accidentally: minced onion. Wah! I love onion! How did I forget the onion? HOWWWWW?!

Cheese Bread (3)

Melt your butter and stir in your garlic, olive oil, mustard, and poppy seeds. Also your onion (if you’re not a stupidhead who spaced on that particular ingredient) and parsley (if you like the taste of dirt).

Cheese Bread (4)

Cut your loaf of bread in X slices without cutting all the way through. Basically, I did diagonal slices one way, and then the other way making big Xs. X’s. Exes? YOU KNOW WHAT I MEAN.

The annoying part of this recipe is that the butter, olive oil, etc mixture doesn’t stay mixed. The instant you stop stirring, the garlic and everything else drops to the bottom of the bowl or measuring cup or whatever you’re mixing it in. So when you do the next step – pouring the butter mixture into the cuts and over the top of the bread using a spoon – you’ve got to continually stir. It’s very annoying, especially if you’re a klutz who ends up with shit all over the front of her shirt when she stirs stuff. Grrrr.

Cheese Bread (5)

Oh, and I found it easiest to do all this preparation on a big piece of tin foil, since you’re going to be wrapping the bread in tin foil to bake it, anyway. Because if I’d poured the butter stuff over the top and then had to move the bread to the tin foil, there would have been a big ol’ hissy fit going on around this here place.

Stuff the cheese in the cracks the best that you can.

Cheese Bread (6)

Wrap the bread in foil and place on your CLEAN but STAINED baking sheet, and bake for 15-20 (I went for 20) minutes.

Cheese Bread (7)

Remove the foil – or, in my case, unwrap the foil from the top of the bread – and bake for another 10 minutes.

This is what it looked like after 20 minutes, when I unwrapped it.

Cheese Bread (8)

And when the loaf was done.

Cheese Bread (9)

Pardon the crappy pictures – the sun hasn’t shined here for a million years, and I don’t think it’s ever going to shine again and it’s driving me NUTS.


“I AM your sunshine. Bitch.”

The verdict? It was really damn damn DAMN good. I’ll definitely be making this again – hopefully remembering the onion – though I think that next time I’ll use a smaller loaf. It’s just the two of us here, and I sensed that rewarmed cheesy bread might not be the best thing (although now that I’ve typed that out, it sounds REALLY freakin’ good, and I could shoot myself for not saving it), so the rest went to the chickens, who thought it was AWESOME.

Two thumbs up – and if you’re the sort of person who has Super Bowl parties (I’ve been to one Superbowl party in my life. Bears vs. Patriots, Superbowl XX. I could probably still sing about half the Super Bowl Shuffle if I had to.), this would be an ideal snack food to serve. I’d make more than one loaf, though. You don’t want to end up in the emergency room ’cause there was a kerfuffle over the cheesy bread.



Nance’s Take:

When Robyn sent this recipe out as one of her choices I was pretty sure that even if I didn’t care for it, my family, being the garlic bread eating motherfuckers that they are, would love it. I like garlic bread well enough (who doesn’t?), but given the choice the only thing I really like on my Italian bread is good ol’ fashion butter. Not margarine. Not oleo (Shirley). Not spread. Just plain butter.

Did I mention I like butter?

Now having said all that, I was kind of nervous about this recipe because Shirley (aka: my mom) is a hater of the white cheese. You all may think I was joking about the murdering mozzarella, but I wasn’t. The woman has white cheese issues. I wanted to stick as close to the recipe as I could so I was worried that she would hate it based on the white cheese alone.


The recipe is easy enough. You start out with a loaf of Italian Bread. 5-½ lb. dog for scale.


An important lesson is to be learned here. When you send your husband out for a block of cheddar cheese…


make sure you designate how much of it you will need. I have a sneaky feeling that this household is going to be constipated for weeks.


I made him do the grating because OH, HELL NO! I’m not grating 5 pounds of cheese. Now I have to decide if it’s a good idea to freeze it or not. I want to just throw it into bags and freeze it until I need it, but I’m afraid of it losing something in the process. If anybody has done it, please let me know!



I mixed everything up in the same measuring cup that I melted the butter in.  I left out the poppy seeds because I just couldn’t be arsed to go out to the store and buy them.


My mother, God bless her, was helping me by taking pictures with my camera. She was snapping away when I finally said, “Are you even focusing on anything?” She forgot. Heh.

It didn’t matter because I was truly struggling to get that shit in there with a spoon.


I pretty much gave up because I was getting annoyed. I mean, really, who in the hell cuts diamonds into their garlic bread anyway?


Shirley showed me how she would do it, by holding the bread open with a spreader and then pouring it in, so that knocked about 7 hours off of my total kitchen time. I’m such a dumb-ass sometimes.


I just used my hands to stuff the cheeses in (I used 1/2 sharp cheddar and 1/2 monterey jack).  Your hands are THE BEST tools ever made. Except for my left hand. It struggles.


This is what it looked like before I put it in the oven. My mother wanted to add more parsley. I told her no because I figured the husband wouldn’t touch it for fear he might be getting vegetables.  Heh.


This is what it looked like when we took it out of the oven (before we put it back in for the extra 10 minutes). If you look closely, you can see where there are missing pieces of bread. That would be Shirley who is like a child and couldn’t wait until it was finished.


This is where I tried to take an artistic shot. And failed.


Finally. Everyone loved it and I can honestly say that I ruined a good steak dinner I was supposed to be eating because I filled up on this stuff so much. But I cannot imagine having this along with a meal because it’s just too much. My mom was going up to my aunt’s house to play cards that night and I had her take what was left with her. Everyone up there really liked it, too.

Robyn picked a winner!

Prep time
Cook time
Total time
  • 1 Italian loaf, about 12 inches long
  • 1 stick of butter, melted
  • ⅛ cup olive oil
  • 3 tsp minced onion
  • 2-3 cloves garlic, grated (or just used the minced stuff that's in your fridge. We're all about easy here.)
  • 1 tbsp dijon mustard
  • 1 tbsp poppy seeds
  • 3 tsp chopped parsley (or leave it out if you don't like the taste of dirt. If you're a dirt fan, add as much as you want. We're not judging.)
  • 12 oz grated cheese (Robyn used a random mix of cheddar cheeses)
  1. Preheat oven to 350º.
  2. Melt the butter (if you haven't already), and stir in the olive oil, minced onion, garlic, mustard, poppy seeds (and parsley, if you're using it.)(Yuck.)(Not judging!)
  3. Set out a large sheet of tin foil (big enough to wrap around the loaf) and put your loaf of bread on the tin foil.
  4. Cut loaf of bread into cubes with X slices without cutting all the way through (make diagonal cuts one way across the whole loaf, and then diagonal cuts the other way, thus making big Xs.)
  5. Pour the butter-garlic mixture into the cracks and across the top of the loaf using a spoon (keep stirring the entire time to keep the mix, uh, mixed. You don't want all your garlic and poppy seeds on one end of the loaf.)
  6. Stuff the cheese into the cracks.
  7. Wrap the loaf of bread with the foil, make sure you fold all the edges over, and put it on a baking sheet.
  8. Bake for 15 - 20 minutes, remove from oven, unwrap foil, and then put back into the oven for an additional 10 minutes.



Stuffed Cheesy Bread on Crack – Nance and Robyn make the same recipe. — 35 Comments

  1. Interestingly enough I just saw something VERY similar at my grocery store yesterday, except they stuffed pepperoni in the cut area as well.

    But I’m sure Amanda would hate the recipe.. buy it, bake it, eat it..

    • Oooh, pepperoni would be a REALLY good addition. And, wait – with the addition of pepperoni, I’m pretty sure that makes it a complete meal! 🙂

  2. Oh yeah!!!!!!!! THIS would rock… with mozzarella cheese (sorry, Shirley). My family is filled with mutants who I suspect are half-garlic bread since they are constantly craving it to return their bodies to satiety. Me? A little bit of garlic bread to go along with a meal. My kids? A little bit of dinner to go along with the garlic bread.

    That photo of Bitsy (is it Bitsy?) is haunting, nightmare producing material… the itsy Bitsy sunshine nightmare.

  3. Yum. I made a similar bread like this, but it involved more spice (or I made it involve more spice, garlic, that kind of thing). It was a hit. I hit my wall pretty quickly, though, and we had leftovers. Frank said it was just as good heated up. Though it is good, I can’t imagine eating it more than once in seven days.

  4. Nance – regarding the freezing of the cheese 🙂 – it shouldn’t be a big deal freezing it when it’s already shredded – but keep in mind that pre-packaged shredded cheese have additives (I’ve heard flour is used, or the disturbing one is cellulose – go look it up. I’ll wait. yeh, we’re eating that….) that keep it separated and non-sticky. so yours might stick together a little. but still – yum!!

    This looks delicious guys. Yum. I will have to try it!

  5. Dang it, I had to go and change the title of this blog in Google Reader from “Dinosaurs Can’t Eat Pizza” to “Tina Can’t Fit Into Her Wedding Dress”. Who wants to be a starving skinny ninny anyway, amIright? Bring on this cheesy goodness! Besides, the squee-dance I do whenever there’s a kitten or chihuahua photo here is enough exercise for me.

  6. Any time I freeze shredded cheese, be it the store bought variety or the shredded by me variety, it no longer melts very well the next time I try to use it — it’ll melt okay if it’s mixed into something, but sprinkled on top it just sort of gets crunchy instead of melty.

  7. oooh! yum!! this looks so good!
    I’d omit the poppy seeds too. blech

    As for freezing shredded cheese? easy peasy! and since it is shredded and you are obviously going to use for a melted outcome, you don’t lose anything from freezing. I buy mozzeralla a huge block at a time, shred it and toss it in the freezer for pizzas.
    the only problem I then have is cold fingers sprinkling frozen cheese on the dough/sauce/toppings.
    no differnce in taste or melting qualities. promise

  8. Cheesy bread=yummy! My husband used to make a similar loaf-but he used those round sourdough loaves. He would score it in the same kind of pattern you did, and use a brush to get the butter and garlic into the cuts, then stuff with cheddar. It was SO good, reminds me-we haven’t had that in a long time!

    • Oh, god, I LOVE sourdough bread. My mother in law used to give us tons of homemade sourdough bread, and we finally had to ask her to stop because we were eating ALL of it. I might have to ask her if she’s got some extra laying around. 🙂

      • Sourdough is my favorite too! Don’t you need a starter for that? Sounds complicated to make from scratch. I love it though and I read it’s good for you too. I was shocked. It’s rare when something I love that much is healthy.

        My husband loves stuffed bread. This looks excellent!

      • Yeah, my mother in law has a starter that she needs to use every week (or however often), thus the reason she’s always got the sourdough bread on hand. I was going to get some starter from her, but I realized that (1) we don’t need that much bread around all the time and (2) I don’t need something else that needs to be taken care of. 🙂

  9. I love parsley, but I hate cilantro. It tastes like soap to me.

    Nance, I love that your block of cheese is the same size as the loaf of bread. And I think your “artistic shot” looks very nice.

    Mustard and poppy seeds in a cheesy garlic bread recipe seem weird to me, but it sounds like the recipe was a success all around, so I guess I’ll go with it. It sounds like it would be a good accompaniment to the lasagna soup of a while back.

  10. I’d pay real money to hear Robyn sing “The Superbowl Shuffle! ” Extra if she dances too! lol

    “I’m not here to cause any trouble,
    I’m just here to do The Super Bowl Shuffle!”


  11. Oh sweet mother of all that is good. I may never eat anything else again. Bread. Butter. Cheese. Garlic. I can totally see adding pepperoni or even cooked chicken, ooo, HAM! to this and making it that much healthier.

    OMG BACON. Damn, I need to lie down.

    (No poppy seeds though, that just sucks ass.)

  12. This looks delicious, but no for me – alas. I love the new look of the blog though. Congrats whoever spent all the time on making it look good!

      • Ha! Do not even include me in this mess. I honestly didn’t touch a button. Rick did it all because otherwise it would never have been done. Now all we need is a nice neat header, change a few more things that annoy me (categories do not need to show, that’s bullshit, etc.) and I’ll be happy. And thank Christ, Rick likes to make me happy. Hee!

  13. Three things:

    1) This looks AMAZING and I will be having it for Superbowl Sunday (or as we call it in this gay household, a Beyonce concert bookended by a bunch of commercials)

    2) Perhaps you are a supertaster, Robyn?

    3) Amanda texted me and mocked your “recipe”. Obviously, she would bake the bread from scratch from grains she grew, harvested and ground herself, and then milk the cow, make the cheese, chop the parsley from her herb garden, harvest and dry the poppies, and press the olives for their oil. Otherwise, you might as well just eat a frozen TV dinner. 🙂