Best 17 Blue Cheese Bread Recipes

BLUE CHEESE GARLIC BREAD

Steps:

• In a small bowl, combine the first 5 ingredients. Cut into bread to make 1-in.-thick slices, but don't cut all the way through, leaving slices attached at the bottom. Spread cheese mixture between slices. , Wrap loaf in a large piece of heavy-duty foil (about 28x18 in.). Fold foil around bread and seal tightly. Bake at 350° until heated through, about 20 minutes. Serve warm.

BLUE CHEESE AND GARLIC BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Cut French bread loaf in half lengthwise and spread butter on both cut sides. Sprinkle each side with 2 teaspoons garlic powder. Place halves on prepared baking sheet.
• Bake in the preheated oven until butter has melted and bread is hot but not toasted, about 5 minutes. Remove bread from oven.
• Turn on oven's broiler.
• Spread half the bottle of blue cheese salad dressing over each half; sprinkle each piece of bread with mozzarella cheese and Parmesan cheese.
• Broil until mozzarella cheese has melted and is slightly browned, 1 to 4 minutes. Watch carefully to prevent burning. Let bread cool 2 to 3 minutes before cutting into serving pieces.

BLUE CHEESE BREAD PUDDING

Steps:

• In a small skillet over medium heat, melt butter. Add onion; cook and stir until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20 minutes or until onion is golden brown. Add garlic; cook 2 minutes longer., Place half of the bread in a greased 13x9-in. baking dish. Layer with onion mixture and half of blue cheese. Top with remaining bread and blue cheese., In a large bowl, whisk the eggs, egg yolks, cream, salt and pepper. Pour over bread; let stand for 15 minutes or until bread is softened., Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm.

BLUE CHEESE & SHALLOT BREAD

Steps:

• In a small skillet, saute shallots in butter until tender; set aside., In a large bowl, combine the flour, sugar, baking powder, salt and mustard. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine egg and milk. Stir into crumb mixture just until moistened. Fold in cheeses and reserved shallot mixture., Transfer to a greased 8x4-in. loaf pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.

BLUE CHEESE BREAD PUDDING

Steps:

• Melt the butter in a skillet over medium-low heat, and cook the onion and garlic 20 minutes, until soft and golden brown.
• Arrange 1/2 the bread cubes in the bottom of a 9x13 inch baking pan. Layer with 1/2 the blue cheese and the onion mixture. Top with remaining bread cubes and cheese.
• In a small bowl, whisk together the eggs, egg yolks, heavy cream, salt and pepper. Pour over top layer of bread cubes in pan. Set aside for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake pudding 40 minutes in the preheated oven. Cover pan and continue baking 15 minutes, or until set and golden brown. Allow to sit 15 minutes before serving.

BLUE CHEESE BREAD

Steps:

• Blend cheese and butter in processor until smooth. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)
• Preheat broiler. Broil bread crust side up until crisp. Turn and broil cut side until light brown. Spread cheese mixture over cut side of bread. Sprinkle liberally with pepper. Broil until cheese bubbles and begins to brown. Remove from broiler and sprinkle bread with celery. Cut crosswise into 1-inch pieces.

BLUE CHEESE GARLIC BREAD

Steps:

• In a small bowl, combine the first five ingredients.
• Cut bread into 1-inch-thick slices, but not all the way through, leaving slices attached at the bottom.
• Spread cheese mixture between slices. Wrap loaf in a large piece of heavy-duty foil (about 28 inches x 18 inches). Fold foil around bread and seal tightly.
• Bake at 350°F for 20 minutes or until heated through. Serve warm.

BLUE RIBBON POPPY SEED CHEESE BREAD

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, mustard and salt; add to creamed mixture alternately with milk. Fold in cheese, onion and poppy seeds., Transfer to a greased 9x5-in. loaf pan; sprinkle with paprika. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

WILD MUSHROOM BREAD PUDDING WITH BLUE CHEESE

Steps:

• Heat the oven to 375°F . Coat a shallow 2-quart baking dish with butter. Place the porcinis in a medium heatproof bowl. Pour the boiling water over them and let the mushrooms sit until softened, about 12 minutes. Meanwhile, spread the bread cubes in an even layer on a baking sheet and bake until light golden brown, about 10 minutes. Transfer to a large bowl and set aside. Heat the butter and oil in a large frying pan over medium-high heat until the butter is foaming. Add the chanterelle and cremini mushrooms and cook, stirring rarely, until the mushrooms have released their liquid and are golden brown, about 8 to 10 minutes. Add the shallot and thyme, stir to combine, and cook for 1 minute. transfer the rehydrated porcinis to the pan and set the mushroom liquid aside. Cook, stirring occasionally, until the shallots have softened, about 1 minute more. Add the wine, scrape up any browned bits from the bottom of the pan, and cook until the wine has almost completely evaporated, about 1 to 2 minutes. Taste and season with salt and pepper as needed. Scrape the mushroom mixture into the bowl with the toasted bread cubes (reserve the pan), add the egg, and stir to combine. Measure 1/2 cup of the reserved mushroom liquid, being careful not to include the sediment, and discard the remaining liquid. Drizzle the measured liquid into the bowl and stir to combine. Transfer the mushroom-bread mixture to the prepared baking dish and spread it into an even layer Return the reserved pan to medium-low heat, add the cream, and bring to a simmer. Whisking constantly, add the cheese 1 piece at a time, letting each piece melt before adding the next. (If you add the cheese too quickly or stop whisking, the sauce may break. If it does break, sprinkle in cornstarch 1/2 teaspoon at a time and add more cream a splash at a time while whisking until the sauce is bubbling, creamy, and smooth again.) Pour the cheese sauce evenly. bake 15-20

BROADMOOR TAVERN BLUE CHEESE AND ONION BREAD PUDDING

Steps:

• Preheat oven to 350 F. Butter one 12 inch x 18 inch x 2 1/2 inch baking pan, set aside. In a large mixing bowl combine all ingredients together and mix well. Place mixture into prepared pan. Place pan into a water bath and place into heated oven. Bake until the pudding is just set. Remove the pudding from the water bath. Allow pudding to cool slightly before serving.

GRILLED FLAT BREAD TOPPED WITH CARAMELIZED ONIONS AND BLUE CHEESE MASCARPONE AND CRUNCHY RED GRAPES

Steps:

• Remove the pizza dough from the refrigerator 1 hour before you ready to start.
• In a large saute pan over medium low heat add 2 tablespoons of olive oil. Add onions and slowly caramelize until brown and creamy about 20 minutes. Set aside to cool.
• Preheat oven to 500 degrees F.
• Heat the grill over medium-high heat and wipe down with oiled paper towels to create a non-stick surface. On a floured surface, roll out each of the pizza dough into an elongated shape, about 12 by 8-inches and about a 1/2-inch thick. Brush with olive oil and grill on both sides until warmed through and grill marked, about 4 minutes per side. Transfer to a baking sheet.
• In a medium bowl, mix together the mascarpone and blue cheese. Smear the cheese mixture over each of the grill pizza crusts. Place in oven for 2 to 3 minutes until the cheese melts. Remove from oven and transfer to cutting board or platter.
• Top with caramelized onions, toasted walnuts and fresh grapes. Season with a few turns of freshly ground black pepper, drizzle with some more extra-virgin olive oil and top with fresh parsley.

ROSEMARY BLUE CHEESE GARLIC BREAD

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Stir the 2 tablespoons of rosemary, garlic powder, and onion salt together in a bowl. Add the softened butter to the herb mixture; mix to combine. Spread the butter mixture evenly onto the cut sides of the bread loaf; top with the blue cheese slices. Transfer the bread to a baking sheet.
• Place the bread under the broiler until the cheese is slightly melted, about 4 minutes. Sprinkle with additional rosemary if desired.

BLUE CHEESE-STUFFED GARLIC BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place bread halves on a baking sheet.
• Mix cream cheese and garlic together in a bowl. Spread over the bread in a thin layer. Sprinkle Italian cheese, Gorgonzola cheese, and Italian seasoning evenly over the 2 halves.
• Bake in the preheated oven until lightly browned, about 10 minutes.
• Turn on the broiler. Broil garlic bread until crisped and top is bubbly, 2 to 3 minutes.
• Let cool for about 5 minutes before cutting garlic bread into individual slices.

BISCUIT AND BLUE CHEESE BREAD PUDDING

Steps:

• 1. Preheat the oven to 350 degrees F. Butter a 13 x 9-inch baking dish.
• 2. Sprinkle 1/2 cup of the blue cheese into the baking dish. Melt the butter in a large skillet over medium-high heat. Add the green peppers and onion and saute until softened, about 5 minutes. Stir in the corn and jalapenos and cook for 1 minute more. Take the skillet off the heat and allow the mixture to cool.
• 3. In a large bowl, mix the cream and eggs. Crumble the biscuits and the remaining blue cheese into the custard and stir to combine. Stir in the sauteed vegetables and the salt and pepper. Pour the mixture into the baking dish. Bake until golden and set in the middle, 50-60 minutes. Remove the dish from the oven and serve hot.

BLUE CHIPS CHEESE BREAD

Steps:

• Slice the bread into 1/2 inch slices.
• Sprinkle the shrimp and the blue cheese on each slice.
• Cover each slice with provel.
• Broil until provel is melted and bread is heated through.

BLUE CHEESE DRESSING BUBBLE BREAD

Steps:

• Spread 1 tablespoon olive oil on each slice of Italian bread.
• Sprinkle a little coarsely ground garlic over oil (optional).
• Spread blue cheese dressing over oil, about 1/2 inch. Be careful not to pile it too high or it will not cook correctly and will slide off the bread while eating.
• Bake at 375°F to 400°F on ungreased cookie sheet until the dressing starts to bubble and brown. Serve hot.

BLUE CHEESE FRENCH BREAD

Steps:

• 1. Mix the butter and cheeses thoroughly.
• 2. Cut bread into 1-inch slices.
• 3. Spread butter mixture on cut sides of bread.
• 4. Reassemble loaf.
• 5. Wrap the bread loaf in piece of heavy-duty aluminum foil and seal securely.
• 6. Heat on grill about 4-inches from medium coals for 15-20 minutes, or heat in 350F oven for 20 minutes.