Jalapeno Cheddar Bacon Pull-Apart Bread
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If you’re looking for a showstopping appetizer this Jalapeno Cheddar Bacon Pull-Apart Bread is it! My friends and family are always begging me to make this pull-apart bread, it’s that good. It’s packed full of jalapenos, cheese, and bacon (if you want), seriously it can’t get better than that combo!
This is the one appetizer I come back to time and time again. All you need is 6 ingredients and 30 minutes to make this addicting pull apart. It’s so easy to make and the flavor is unmatched. It’s crunchy on the outside, soft on the inside and oh so cheesy. I can’t wait for you to try it, but be warned once you do you’ll be hooked.
The base of this recipe starts with a loaf of sourdough bread. In a pinch you could buy a crusty loaf of bread but I always love a homemade sourdough loaf. My Simple Overnight Sourdough Bread or Jalapeno Cheddar Sourdough Bread recipes make for a great base. To save time, you can bake your loaf ahead of time and freeze it. Then the evening before pull it out of the freezer and let it thaw. Since it is baked again with the cheese it will crunch back up and taste like it was just baked.
Jalapeno Cheddar Bacon Pull-Apart Bread Ingredients
- Loaf of sourdough bread- You can use a large store-bought crusty loaf, my simple overnight recipe, same day sourdough bread recipe, or jalapeno cheddar recipe for an extra kick.
- 8oz block of cheddar cheese, sliced, plus an extra cup of shredded cheese- You can use any kind. Jalapeno pepper jack, cheddar, or a mix of both would be great. While you can use pre-shredded cheese for the one cup, I recommend shredding your own so it melts better.
- Bacon bits- A small, 3oz bag of bacon bits makes it easy or you can crumble cooked bacon. You can remove the bacon for a vegetarian option.
- Ranch seasoning- Mix in with the butter to make it extra yummy.
- Butter- Pour this all over the loaf to make it buttery and delicious.
- Jalapenos- This gives the loaf a little spice.
How to make Jalapeno Cheddar Bacon Pull Apart Bread
Start by slicing the loaf of crusty sourdough bread at an angle all the way across, not cutting all the way through the base of the loaf. Turn the loaf and cut the opposite direction creating diamond shaped cubes. Cutting roughly every 1″. This bread knife works really well! Then slice the loaf vertically, again not cutting all the way through the loaf.
Put the loaf on a large piece of aluminum foil, big enough to cover the entire loaf.
Melt the butter and mix it with the ranch seasoning. Pour it all over the loaf.
Shred 2.5 cups of cheese. Sprinkle 2 cups of cheese all over the loaf, trying to get it inside all the cuts.
Sprinkle bacon, jalapenos, and an additional shredded cheese on top.
Loosely wrap the loaf in aluminum foil and bake for 15 minutes covered at 350F. Uncover the loaf and bake for an extra 10 minutes or until the cheese is melted.
Storing Leftovers
While it is rare to have leftovers of this loaf, if you do, I recommend placing it in a ziplock bag and storing it in the fridge. Then when you want a slice pop it in the airfryer or microwave to melt the cheese as it is best served warm.
More Sourdough Recipes
Jalapeno Cheddar Bacon Pull-Apart Bread
Ingredients
- 1 large loaf sourdough bread loaf ~850 grams
- 280 grams cheddar cheese, freshly shredded 2 ½ cups
- 115 grams butter, melted ½ cup
- 15 grams ranch seasoning 1 Tablespoon
- 85 grams cooked bacon, chopped or bacon bits ¾ cup
- 120 grams pickled or sliced jalapenos ½ cup
Instructions
- Preheat the oven to 350ºF.
- Slice the sourdough bread at an angle the entire length of the loaf and then turn it and cut in the opposite direction creating diamond shaped cubes. Cut into 1-inch cubes, not slicing all the way through the loaf.1 large loaf sourdough bread loaf
- Microwave the butter until melted, about 1 minute. Add ranch seasoning and mix.115 grams butter, melted, 15 grams ranch seasoning
- Place the loaf of bread on a large sheet of foil. Pour the butter mixture all over the bread.
- Sprinkle 2 cups of cheese all over the loaf, trying to get deep in the cuts.280 grams cheddar cheese, freshly shredded
- Top with bacon, jalapeños, and the remaining shredded cheese.85 grams cooked bacon, chopped or bacon bits, 120 grams pickled or sliced jalapenos
- Cover the loaf with foil and bake for 15 minutes covered on a sheet pan. Uncover the loaf and bake for an extra 5-10 minutes or until the cheese is melted.
Notes
- I don't recommend using pre-shredded cheese as it won't melt well.
- This recipe used to call for a block of sliced cheese and then more shredded cheese on top. However, I have found the cheese melts easier and quicker when all is shredded.
