The cheesy pull apart bread is made of Bread, cheese, butter…. What’s not to like in it? Something that looks and smells as great as this is a treat to all your senses.

Cheesy Pull Apart Bread

Just out of the oven!

I decided to make this with coffee on a rainy Sunday evening when we had to remain cooped up in our home. My husband woke up from his nap to the smell of the golden bread in my oven and finished half of it right out of the oven, even before I could make the coffee! This picture is from the second time I made it when I literally threatened him that I would never make it again if he laid his hands on it before taking the photograph it deserved!

A loaf of golden bread

There is something about a golden loaf of un-sliced bread that is so mesmerizing. Whether or not you have baked it in your own kitchen does not matter. The smell, the colors and the contours; and the way it crackles under your knife…

Cheese Bread

As tempted as I was to break it with my fingers to feel like a Ninja Spartan (That’s right! I live in my own little World!), I did not do it. Instead, I cut up the bread into a pattern like this.

Cheese Bread

 Whether you are watching football, cricket or just enjoying an evening at home listening to the pitter-patter of the rain drops, Cheesy Pull Apart Bread is, I promise, one of the best snacks you will ever have.

Cheesy Pull Apart Bread

Here is the recipe for:

Cheesy Pull Apart Bread


Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serves: 3-4



  • 1 loaf boule or batard bread (ball shaped, or oval shaped bread. Mine was about 0.75 pounds)
  • 10-12 thin slices Monterey Jack-cheddar cheese (Can be replaced with any other stringy cheese of your choice)
  • 1 tbsp Italian seasoning
  • 1 tsp minced garlic
  • 1/2 cup butter, melted
  • 1/4 cup finely diced green onion
  • 1 teaspoons black sesame seeds


  1. Preheat oven to 350 °F.
  2. Cut diagonal slices into the bread from one corner to the other with each cut reaching just 1/2 inch away from the bottom. Repeat the process from the adjacent corner to it’s opposite corner. You will end up with a cross hatch pattern on top with the bottom of the bread intact.
  3. Place the bread on a foil.
  4. Brush and pour 1/4 cup of butter mixed with minced garlic and Italian seasoning through all the crevices of the bread.
  5. Start filling half a cheese slice into each slit making sure that no part of the bread is left empty.
  6. Wrap the foil around the bread; place on a baking sheet and bake at 350°F for 15 minutes.
  7. Unwrap the bread. Pour the remaining 1/4 cup of melted butter, the green onions and sesame seeds.
  8. Leave the bread unwrapped and bake 10 more minutes.

My Take:

You can some stuffing like pieces of mushroom or bacon into the bread. Just saute them with the first round of butter before pouring it over the bread.

Make sure there is either butter/cheese/stuffing in every inch of the bread. It makes the bread so soft that it just melts in your mouth.

Yummily Yours'


PS: Inspired by The Girl Who ate everything

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  1. Made this for the game this weekend. For a little while this was more talked about than the game. And that is saying a lot in our football crazy group! Thanks for sharing 🙂

    • Charanya, May I please employ you as the official recipe tester? I love your feedback and comments! Thanks 🙂

  2. Prash,
    Can the black sesame seeds be omitted?

    • Sure Meghna! In this recipe, the sesame is not used for flavoring. Just a visual appeal and a nutty crunch here and there. You can eliminate it altogether or substitute with white sesame/black poppy seeds.

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  4. Options for stringy cheese please.. I’m clueless

    • Hey Resh, I am no expert on cheese either but I have had good results (warm and stringy) for various recipes with these – Mozarella, Monetery Jack, Provolone and cheddar to an extent. If you live in India, go ahead and use the Amul cheese slices. Hope this helps 🙂

  5. So I went cheese browsing..:) How about pepper jack? Feels like it has a lot of flavor with the peppers and jalapeno. But I don’t know if it is stringy. Monterey Jack by itself is stringy? Or does it have to be a combo with cheddar? Sorry for the innumerable questions.. And thanks for the help! 🙂

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