Cheesy French Bread

Use Freshly Grated Cheese: Freshly grated cheese melts more smoothly and creates a creamier topping than most pre-shredded varieties.
Choose a Sturdy Loaf: Use a French bread loaf approximately 12 to 14 inches long with a crisp exterior and soft interior. An oversized bakery loaf will require more topping.
Whole Milk Substitute: Whole milk may replace the evaporated milk, but the topping may be slightly thinner. Add it gradually and stop once the mixture is spreadable.
Customize the Cheese: Cheddar adds stronger flavor, Monterey Jack melts smoothly, and mozzarella gives a mild, stretchy finish. A combination works well, and the recipe is also a good use for cheese already in the refrigerator.
Make Ahead: Mix the topping up to one day in advance and refrigerate it in a covered container. Let it soften briefly at room temperature and stir before spreading.
Storage and Reheating: Refrigerate leftovers within two hours and use them within three to four days. Reheat slices in a 350°F oven for approximately 5 to 8 minutes, until hot and lightly crisp.
Optional Additions: Replace up to ¼ cup of the base cheese with grated Parmesan for a sharper finish, or sprinkle the topping lightly with red pepper flakes before baking.
Serving Suggestions: Serve with Homemade Spaghetti Sauce, Baked Lasagne, Caesar Salad, or Creamy Parmesan Chicken Noodle .

Name: Cheesy French Bread
Prep time: 8 min
Cook time: 15 min
Total time: 25 min
Yield: 8 slices
Ingredients: 1 French bread loaf, about 12 to 14 inches long; 1 cup freshly grated cheese, such as cheddar, Monterey Jack, mozzarella, or a blend; ¼ cup evaporated milk; 2 scallions, thinly sliced; ¼ cup butter, melted and cooled slightly; ¼ teaspoon garlic salt, plus more to taste

The oven takes this bread from soft and buttery to golden around the edges in minutes. Its cheesy center stays rich and tender, with scallions cutting through each bite.

By Betty Lou Gardner25 minUpdated 2026-08-22

Golden, buttery, and loaded with melted cheese, this Cheesy French Bread is the kind of simple recipe that disappears almost as quickly as it comes out of the oven! Crisp around the edges and soft in the center, it makes an easy appetizer, side dish, or addition to pasta night. Served warm, it’s a crowd-pleasing favorite that pairs well with everything from soups to hearty family dinners.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

This is one of those recipes I make when people are standing around the kitchen talking before supper. I never seem to make quite enough because everyone tears off a piece and then comes back for another. Some days I use whatever cheese happens to be in the refrigerator, and it always seems to turn out just fine.