Cheesy French Bread
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.
Recipe link
Prep time8 min
Cook time15 min
Total time25 min
- Course
- Side Dish, Breads
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 220
Ingredients
Cheesy Bread
- 1 French bread loaf, about 12 to 14 inches long — about 12 to 14 inches long
- 1 cup freshly grated cheese, such as cheddar, Monterey Jack, mozzarella, or a blend — such as cheddar, Monterey Jack, mozzarella, or a blend
- ¼ cup evaporated milk
- 2 scallions, thinly sliced — thinly sliced
- ¼ cup butter, melted and cooled slightly — melted and cooled slightly
- ¼ teaspoon garlic salt, plus more to taste (optional) — plus more to taste
Instructions
- Prepare Bread: Position an oven rack in the center and preheat the oven to 350°F. Split the French bread lengthwise with a serrated knife and place both halves cut-side up on a rimmed baking sheet.1 French bread loaf
- Make Topping: In a mixing bowl, combine the grated cheese, evaporated milk, scallions, melted butter, and garlic salt. Stir until the cheese is evenly coated and the mixture is creamy and spreadable.1 cup cheese, ¼ cup evaporated milk, 2 scallions, ¼ cup butter, ¼ teaspoon garlic salt
- Assemble: Divide the cheese mixture evenly between the two bread halves. Spread it completely to the edges so the exposed bread does not dry out during baking.
- Bake: Bake for 10 to 15 minutes, until the cheese is completely melted, the topping bubbles around the edges, and the crust is hot and lightly crisp.
- Broil if Desired: For deeper browning, move the baking sheet approximately 6 inches below the broiler. Broil for 30 seconds to 2 minutes, watching continuously, until golden spots appear across the cheese.
- Rest and Serve: Let the bread rest on the baking sheet for 2 minutes. Slice each half crosswise into 4 pieces and serve warm.
Notes
- 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.
Nutrition (Approximate Per Serving)
Yield
1 loaf, approximately 8 slices — Serving size: 1 slice
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 220
- Carbohydrates
- 21.5 g
- Protein
- 8 g
- Fat
- 11.5 g
- Saturated Fat
- 6.5 g
- Cholesterol
- 30 mg
- Sodium
- 330 mg
- Fiber
- 0.9 g
- Total Sugars
- 2.5 g
Equipment
- Rimmed baking sheet (Large enough to hold both bread halves cut-side up without overlap.)
- Mixing bowl
- Measuring cups and spoons
- Serrated knife
- Cutting board
- Box grater
- Spatula or spoon
- Aluminum foil (Optional; for lining the baking sheet.)