Oh my goodness you guys! This recipe for Suzie’s Stuffed Bread is so yummy! You’re going to love it! Imagine a heavenly, cheesy dip baked inside of a long loaf of french bread that is baked in the oven until the outside of the bread is crispy and the inside is soft and warm.
Are you drooling yet?
You should be! It’s fantastic! My son and his beautiful wife Makayla were home from Virginia for two weeks on Navy leave and I had so much fun with them!
They went to a party one night with some of Conner’s high school friends and their wives/girlfriends and they took this stuffed bread. After I saw it come out of the oven I had some issues that the kids were taking this wonderful pan of goodness out of the house to somewhere else, so I asked her to make it for us on Christmas for our family party!
I’m calling it Suzie’s Stuffed Bread because it is a recipe her mom Suzie has made for years, and it’s always one of the first things that disappears wherever it’s served.
One day Suzie and I are going to cook together somewhere. I think she must be my soul mate! Makayla has been telling me all about all the wonderful things her mom bakes and if they are anything like this stuffed bread, I can’t imagine how lucky she’s been to have indulged in them for years!
Also, can I just share with you how much we love Makayla as an addition to our family? She is such a sweet soul and I love to watch how well her and Conner love each other!
Anyway, I got to have this twice because one night before Christmas, Makayla and I made some homemade fusilli pasta and I talked her into making another recipe of the stuffed bread for us. (And then she made it again on Christmas!)
Then I sat on a stool in front of her and watched and took pictures!
It starts with a loaf of french bread. And don’t be messing around with those thin stick-like french breads! You’re going to need a large loaf to hold all this goodness. Trust me! Just get one of those loafs from the bakery that are around a dollar.
Then you slice it in half length-wise…
And you scoop out the bread from the bottom half of the bread with your fingers to look like a hollowed-out boat. *Note – there is so much filling, of late I’ve been hollowing out both sides of the bread and filling it. Why not have twice the goodness? Also it’s fun to slice one up and leave the other side for dipping for crackers!
If you’re going to do it all on one side, then don’t hollow out the top of the bread. That’s going to be for later!
Next Makayla mixed up 2 packages of cream cheese with 2 jars of dried beef that she chopped up pretty finely, 2 cans of green chiles and 2 cups of shredded cheddar cheese. She said it’s easiest to just dig in with your hands and mix it all together! I’ve also used my KitchenAid or hand mixer and they work quickly and great as well!
Incidentally, if you’ve never used dried beef before it comes in a jar like this…
It is salty goodness and adds so much flavor to the spread.
After you get it well-mixed, wash your now, really messy hands and using a large spoon or spatula, spread it evenly into the hollowed-out bottom of the french loaf. It might help to line your baking sheet with tin foil because you know – NO CLEANUP AFTER!
Use your large spoon to level out the filling.
The pop the top of the bread back on and loosely tent foil around the whole thing.
Next you’ll need to put the pan into a preheated 400º oven.
Let this bake for about 45 minutes. As an option, about 10 minutes before it’s done, you can brush the top of the bread with melted butter and pop it back into the oven uncovered.
Did I mention this is a purely indulgent recipe?
Remove your bread from the oven and slice through into about 1 – 1 1/2 inch slices and serve warm with crackers as well. I really loved it with crackers, but then again I loved it with that warm bread with the crispy baked crust as well!
You guys, this is pure indulgence…I mean holy cow! You must take this to your next party…it’s so good!
- 1 large loaf french bread
- 2 (12 oz) packages of cream cheese
- 2 (7 oz) cans green chiles
- 2 (2½ oz)jars dried beef, chopped finely
- 2 c. shredded cheddar cheese
- ⅓ c. melted butter (optional)
- Preheat oven to 400º
- Line a large baking sheet with tin foil
- Using a serrated knife, slice bread length-wise all the way through. Place bottom of bread on line baking sheet
- Using hands pull out most of the bread from the inside of the bottom piece of french bread, forming a hollowed-out boat but still leaving some of the bread around the sides and bottom for stability
- Mix together the next 5 ingredients well and spoon evenly into the hollowed out bottom of french loaf smoothing with a spoon evenly-
- Place top of french bread over the filling as a cap.
- Loosely tent the entire stuffed bread with a large piece of foil, kind of pressing around it with your hands down to the baking sheet
- Bake in preheated oven for about 45 minutes
- If desired melt butter and brush over top of bread about 35 minutes into the baking.Uncover the bread for the remaining 10 minutes.
- Remove from oven and slice with serrated knife into slices
- Serve with crackers if desired as well
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