Cheesy Bacon Pull-Apart Bread

Cheesy Bacon Pullapart Bread PictureWhen I first made this recipe back in April, we took it to an Easter family gathering and it was a HUGE hit! Yep, it is pretty loaded with butter, garlic, cheese, and BACON, but what could be any better for pulling family together around the table? This makes a great holiday appetizer, but would also be great served as game day food! 

Cheesy Bacon Pullapart Bread

Cooking is fun at WIBW!

1 large loaf of French bread, 1 1/2 – 2 lbs.
1/2 cup unsalted butter, melted
8 ounces cream cheese, softened
1/3 cup mayonnaise
3 cloves garlic, minced
8 ounces sharp cheddar cheese, shredded
12 slices bacon, cooked until crisped,  crumbled
Preheat oven to 350°F.

Place loaf of bread onto a cutting board; using a serrated knife, make diagonal incisions down through the top of the bread, leaving the bottom crust intact. Repeat across the entire surface of the bread, making the cuts approximately one inch apart. Turn the bread 90 degrees and make a set of perpendicular cuts. When you are finished, the surface of the bread should be cross-cut into several 1-inch squares.

Combine melted butter with minced garlic and drizzle down into the bread between all of the incisions over the loaf.

Cheesey Bacon Garlic Pull Apart Bread

Loaded ooey-gooey goodness. And it’s not even baked yet!

In a large bowl, combine cream cheese and mayo; add cheddar and all but 3 Tbs. of chopped bacon and mix well. Using your fingers, if needed, gently press cream cheese mixture down into the incisions of the loaf.

Lay a long piece of foil on the counter horizontally, and then lay a second long piece of foil on top of it vertically. Center the stuffed loaf of bread on the foil and wrap. Place loaf onto center rack of oven and bake 20-25 minutes, then open the foil and bake for another 10 minutes or until cheese is entirely melted; serve hot. (Loaf can also be baked on a cookie sheet or in a large cast iron skillet.)


You know it’s serious business when BDP breaks out the undershirt to cook. I guess he’s planning for things to get pretty messy at some point. I was just thankful he was in the kitchen that day, helping me with Easter Dinner prep; it gave us some good shoulder-to-shoulder time.

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Now You’re Cookin’,
Chef Alli
**Special thanks to the Farmers and Ranchers of Kansas Farm Bureau who bring you this cooking segment as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning with Chris Fisher.  This segment aired September, 2015.

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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