Cheesy Pull Apart Bread - Little Sunny Kitchen

Prep Time 15

Cook Time 25

Total Time 40

Preheat your oven to 350°F (180°C), or 160°C for fan ovens.
Melt the butter in a small bowl. Add minced garlic, salt, and half of the chopped parsley. Stir until well combined.
Place the bread loaf on a cutting board. Using a serrated knife, make diagonal cuts across the top of the loaf, and then repeat in the opposite direction to create a diamond pattern of 1-inch pieces. Be careful not to cut all the way through the bread.
Place the bread on a large piece of foil on a sheet pan. Pour the butter mixture into the crevices of the bread, ensuring it's evenly distributed. Gently stuff the bread with sliced green onion and shredded cheese.
Cover the bread with foil and bake in the preheated oven for 15 minutes.
For a crispy top, uncover the bread and bake for an additional 10 minutes.
Before serving, garnish the bread with the remaining parsley and additional green onion. Serve warm.

A serrated knife is the best type of knife to use when cutting bread for this recipe. Cut in a gentle sawing motion to avoid squishing the bread while you cut it.
Experiment with cheeses! This recipe is very versatile and can be stuffed with just about anything. Try it with different types of cheeses such as cheddar, swiss, or fontina.
Don't forget about the bottom of the loaf. Once all of the cheesy squares are pulled out, you'll be left with the base. That's the best part! All of the extra butter drips down there. Save that part for yourself, or chop it up and share it as a second round of crispy garlic bread.
To Store Baked Pull-Apart Bread: Once baked, the bread can be wrapped well and stored in the fridge for up to 5 days. To reheat it, preheat the oven to 350°F (180°C), wrap the bread with foil, and bake for 10-15 minutes or until the cheese is melty again.
To Store Unbaked Pull-Apart Bread: Prepare the loaf, filling it with butter and cheese. You can store it this way in the fridge for a couple of hours before baking, or wrap it tightly and store the loaf in the freezer for up to 1 month. If needed, you can bake it directly from frozen, adding a few extra minutes to the baking time.