18 Delicious Stuffed French Bread Recipes Amazing

You’re in for a treat! Whether you’re craving a quick dinner solution, hunting for seasonal favorites, or simply in the mood for some comfort food, our roundup of 18 Delicious Stuffed French Bread Recipes is sure to inspire. From cheesy delights to hearty meat-filled options, each recipe promises to turn your meal into a memorable feast. Keep reading to discover your next favorite dish!

Cheesy Garlic Stuffed French Bread

There’s something deeply comforting about tearing into a loaf of warm, cheesy garlic bread, especially when it’s stuffed with even more garlic and cheese than you thought possible. It’s the kind of dish that feels like a hug, perfect for those nights when you need a little extra warmth.

Ingredients

• 1 large loaf French bread – I like to pick one that’s crusty on the outside but soft inside, for the perfect contrast.
• 1/2 cup unsalted butter, softened – Room temperature is key here for easy mixing.
• 4 cloves garlic, minced – Freshly minced garlic makes all the difference in flavor.
• 1 1/2 cups shredded mozzarella cheese – I always go for whole milk mozzarella for that extra creaminess.
• 1/2 cup grated Parmesan cheese – The nuttiness of Parmesan adds a lovely depth.
• 1 tbsp fresh parsley, chopped – A little green for color and freshness.
• 1/2 tsp salt – Just enough to enhance all the flavors without overpowering.

Instructions

1. Preheat your oven to 375°F (190°C). This ensures the bread gets perfectly crispy without burning.
2. Cut the French bread in half lengthwise, then hollow out the center of each half, leaving about a 1/2-inch border. Save the removed bread for another use, like croutons or breadcrumbs.
3. In a bowl, mix the softened butter, minced garlic, and salt until well combined. Tip: Letting the butter sit out for a bit makes this step much easier.
4. Spread the garlic butter mixture evenly inside both halves of the bread.
5. Sprinkle the mozzarella and Parmesan cheeses into the hollowed-out sections, packing them in tightly. Tip: Mixing the cheeses beforehand ensures every bite is perfectly cheesy.
6. Place the bread halves back together and wrap the loaf tightly in aluminum foil. This helps the cheese melt evenly without the bread drying out.
7. Bake for 15 minutes, then unwrap the foil and bake for another 5 minutes, or until the cheese is bubbly and the edges of the bread are golden. Tip: Keep an eye on it during the last few minutes to prevent over-browning.

Just out of the oven, the bread is irresistibly crispy on the outside, with a molten, garlicky cheese center that pulls apart in the most satisfying way. Serve it alongside a simple salad for a comforting meal, or slice it into thick pieces for sharing at your next gathering.

Spinach and Artichoke Stuffed French Bread

Lately, I’ve found myself craving the comforting embrace of warm, cheesy bread, especially on evenings when the kitchen feels like a sanctuary. This spinach and artichoke stuffed French bread is my go-to, a dish that marries simplicity with indulgence in every bite.

Ingredients

• 1 large French bread loaf (I love the crusty exterior and soft interior of a fresh baguette)
• 1 cup frozen spinach, thawed and squeezed dry (trust me, removing as much moisture as possible is key)
• 1 cup canned artichoke hearts, drained and chopped (I opt for the ones packed in water for a lighter taste)
• 8 oz cream cheese, softened (room temperature blends smoother)
• 1/2 cup sour cream (full-fat gives the richest flavor)
• 1 cup shredded mozzarella cheese (plus a little extra for sprinkling on top)
• 1/4 cup grated Parmesan cheese (the real deal, not the powdered kind)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/2 tsp salt (I use sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Slice the French bread loaf in half lengthwise and hollow out the center of each half, leaving about a 1/2-inch border to create a boat. Save the removed bread for another use, like croutons or breadcrumbs.
3. In a large mixing bowl, combine the cream cheese and sour cream until smooth. A hand mixer works wonders here for a lump-free mixture.
4. Fold in the spinach, artichoke hearts, mozzarella, Parmesan, garlic, salt, and pepper until everything is evenly distributed. The mixture should be thick but spreadable.
5. Divide the filling between the two bread halves, spreading it evenly and pressing it gently into the hollowed-out spaces.
6. Sprinkle the tops with a little extra mozzarella for that golden, bubbly finish.
7. Bake for 20-25 minutes, or until the edges of the bread are crispy and the cheese on top is melted and slightly golden. Keep an eye on it after the 20-minute mark to avoid over-browning.
8. Let it cool for about 5 minutes before slicing. This brief rest allows the filling to set slightly, making it easier to cut.

Delightfully, the bread emerges from the oven with a crisp shell that gives way to a creamy, flavorful center. Serve it alongside a crisp salad for a light meal, or slice it into thick pieces for a hearty appetizer that’s sure to disappear quickly.

Buffalo Chicken Stuffed French Bread

Gently, the aroma of spicy buffalo sauce and melted cheese fills the kitchen, a comforting reminder of game days and shared meals. This dish, a hearty fusion of flavors, is perfect for those moments when only something indulgent will do.

Ingredients

• 1 loaf French bread (I love a crusty exterior with a soft interior for this recipe)
• 2 cups shredded cooked chicken (leftover rotisserie chicken works wonders here)
• 1/2 cup buffalo sauce (I swear by Frank’s RedHot for that authentic tang)
• 1/2 cup ranch dressing (homemade or store-bought, but always creamy)
• 1 1/2 cups shredded mozzarella cheese (the more, the merrier, in my opinion)
• 1/4 cup chopped green onions (for a fresh, crisp finish)
• 2 tbsp unsalted butter, melted (it adds a rich, golden touch to the bread)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Slice the French bread in half lengthwise, then hollow out the center of each half to create a boat, leaving about a 1/2-inch border. (Tip: Save the removed bread for croutons or breadcrumbs.)
3. In a large bowl, mix the shredded chicken with buffalo sauce and ranch dressing until evenly coated.
4. Fill each bread half with the chicken mixture, then top generously with shredded mozzarella cheese.
5. Brush the edges of the bread with melted butter for a golden, crispy finish.
6. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and slightly golden. (Tip: Keep an eye on it after 15 minutes to prevent over-browning.)
7. Remove from the oven and let it sit for 5 minutes before sprinkling with chopped green onions. (Tip: Letting it rest makes it easier to slice.)

Overtly, the first bite reveals a delightful contrast between the crispy bread and the tender, saucy chicken inside. Serve it with extra ranch dressing on the side for dipping, or slice it into smaller pieces for a party-friendly appetizer.

Philly Cheesesteak Stuffed French Bread

How comforting it is to find a dish that wraps up the hustle of the day in a warm, cheesy embrace. This Philly Cheesesteak Stuffed French Bread is just that—a hearty, flavorful journey tucked into a loaf of golden bread.

Ingredients

• 1 loaf French bread (I always go for the one with a crisp crust and soft interior)
• 1 lb ribeye steak, thinly sliced (freezing for 30 minutes makes slicing easier)
• 1 large onion, thinly sliced (yellow onions are my pick for their sweetness)
• 1 green bell pepper, thinly sliced (adds a nice crunch and color)
• 8 slices provolone cheese (the meltiness is unbeatable)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• Salt and pepper to taste (I like to be generous with the pepper)

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for the final bake.
2. Slice the French bread horizontally and hollow out the top and bottom slightly, creating a boat for the filling.
3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter melts.
4. Add the sliced onions and bell peppers, sautéing until they’re soft and slightly caramelized, about 5 minutes. Tip: Don’t rush this step; the sweetness comes from patience.
5. Push the veggies to one side of the skillet and add the remaining butter. Once melted, add the sliced ribeye, seasoning with salt and pepper. Cook until just no longer pink, about 2-3 minutes per side. Tip: Overcooking the steak makes it tough.
6. Combine the steak with the veggies in the skillet, then pile the mixture into the hollowed-out bread.
7. Layer the provolone cheese slices over the top, covering the steak and veggies completely.
8. Bake in the preheated oven for 10 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
9. Let it cool for a couple of minutes before slicing to serve.

Layers of tender steak, sweet onions, and crisp peppers meld together under a blanket of gooey provolone, all encased in a crusty bread that’s soft inside. Serve it with a side of pickles or a simple salad to cut through the richness.

Pizza Stuffed French Bread

Ever find yourself craving the comfort of pizza but longing for something a bit more… handheld? This Pizza Stuffed French Bread is your answer, blending the gooey, cheesy goodness of pizza with the crisp, comforting embrace of French bread. It’s a simple pleasure, really, one that reminds me of lazy Sunday afternoons spent in the kitchen, experimenting with flavors.

Ingredients

– 1 loaf French bread (I always go for the crustiest one I can find, it adds such a lovely texture)
– 1 cup marinara sauce (homemade or your favorite jarred variety, no judgment here)
– 2 cups shredded mozzarella cheese (because what’s pizza without its melty crown?)
– 1/2 cup pepperoni slices (or more, let’s be honest, who’s counting?)
– 1 tbsp olive oil (extra virgin, it’s the only way to go for that fruity depth)
– 1/2 tsp garlic powder (for that whisper of garlicky goodness)
– 1/2 tsp dried oregano (it’s not pizza without a hint of herbaceousness)

Instructions

1. Preheat your oven to 375°F (190°C), because every great baking adventure starts with preheating.
2. Slice the French bread horizontally, creating a top and bottom half. Be gentle, you want to keep it intact for stuffing.
3. Drizzle the olive oil over the cut sides of the bread, then sprinkle evenly with garlic powder and oregano. This little step adds layers of flavor.
4. Spread the marinara sauce evenly over the bottom half of the bread. Don’t skimp, but don’t drown it either.
5. Layer the mozzarella cheese over the sauce, followed by the pepperoni slices. The order matters for that perfect melt.
6. Place the top half of the bread back on, pressing down slightly. This is where it starts to look like a stuffed masterpiece.
7. Wrap the entire loaf in aluminum foil, sealing it tightly to keep all the goodness inside. Bake for 15 minutes.
8. Unwrap the foil and bake for another 5 minutes, or until the cheese is bubbly and the edges of the bread are golden. This final step ensures a crispy finish.
9. Let it cool for a couple of minutes before slicing. Patience is key here, unless you enjoy molten cheese burns.
How the edges crisp up while the inside stays gloriously soft and cheesy is nothing short of magic. Serve it with a side of extra marinara for dipping, or enjoy it as is, straight from the oven to your heart.

BBQ Pulled Pork Stuffed French Bread

Just imagine the comforting aroma of BBQ pulled pork mingling with the warm, crusty embrace of French bread, a dish that feels like a hug on a plate. It’s the kind of meal that brings people together, yet is simple enough to prepare on a quiet afternoon.

Ingredients

• 1 loaf French bread (I always go for the one with the crispiest crust at the bakery)
• 2 cups pulled pork (leftover from last night’s dinner works wonders here)
• 1 cup BBQ sauce (I swear by the smoky, tangy kind)
• 1 cup shredded cheddar cheese (because everything’s better with cheese)
• 2 tbsp butter, melted (unsalted is my preference, for better control over the dish’s saltiness)

Instructions

1. Preheat your oven to 350°F, ensuring it’s perfectly heated for that golden finish.
2. Slice the French bread lengthwise, creating a boat for your filling. Be careful not to cut all the way through.
3. In a bowl, mix the pulled pork with BBQ sauce until every strand is lovingly coated. Tip: If the pork is cold, warm it slightly for easier mixing.
4. Generously fill the bread with the saucy pork, then top with cheddar cheese. Tip: Press the cheese lightly into the pork to help it melt evenly.
5. Drizzle the melted butter over the top for that irresistible golden crust. Tip: Use a pastry brush for an even application.
6. Bake for 15-20 minutes, or until the cheese is bubbly and the edges of the bread are crisp.

Best enjoyed when the cheese is still gooey, the bread’s edges have a satisfying crunch, and the pork is tender. Try serving it with a side of pickles for a delightful contrast to the richness.

Taco Stuffed French Bread

Now, as the evening light fades, there’s something deeply comforting about the idea of melding the hearty flavors of tacos with the soft, inviting embrace of French bread. It’s a dish that promises warmth, a little spice, and the joy of sharing.

Ingredients

• 1 loaf French bread (I always look for one with a crisp crust and soft interior)
• 1 lb ground beef (80/20 is my preference for the perfect fat ratio)
• 1 packet taco seasoning (or homemade blend, if you’re feeling adventurous)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup diced tomatoes (ripe and juicy, they bring a fresh contrast)
• 1/4 cup sour cream (full-fat for that creamy richness)
• 2 tbsp chopped cilantro (for that bright, herby finish)

Instructions

1. Preheat your oven to 350°F, letting it warm up while you prepare the filling—this ensures even cooking.
2. Slice the French bread lengthwise, then hollow out the center slightly to make room for the filling, saving the bread crumbs for another use.
3. In a skillet over medium heat, brown the ground beef until no pink remains, about 8 minutes, breaking it into small pieces as it cooks.
4. Drain any excess fat, then stir in the taco seasoning and 1/4 cup water, simmering for 5 minutes until the mixture thickens.
5. Spoon the beef mixture into the hollowed-out French bread, spreading it evenly.
6. Sprinkle the shredded cheddar cheese over the beef, then bake for 10 minutes, or until the cheese is bubbly and golden.
7. Remove from the oven and top with diced tomatoes, a dollop of sour cream, and a sprinkle of chopped cilantro.

Perfect for gatherings, this Taco Stuffed French Bread offers a delightful contrast of textures—crispy bread, tender beef, and melted cheese—with flavors that are both familiar and exciting. Serve it sliced, with extra sour cream and cilantro on the side for those who love a little extra.

Jalapeno Popper Stuffed French Bread

Comfort comes in many forms, and today, it’s nestled within the warm embrace of a jalapeno popper stuffed French bread. This dish is a playful twist on two classics, merging the spicy, creamy joy of jalapeno poppers with the hearty, comforting pull of French bread.

Ingredients

• 1 large French bread loaf (I find a slightly stale loaf holds up better to stuffing)
• 8 oz cream cheese, softened (room temperature blends smoother)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 4 jalapenos, diced (remove seeds for less heat, my preference)
• 1/2 cup cooked bacon, crumbled (thick-cut bacon offers a smokier flavor)
• 2 tbsp unsalted butter, melted (I always use unsalted to control the dish’s saltiness)
• 1/2 tsp garlic powder (a little goes a long way here)
• 1/4 tsp smoked paprika (for that subtle depth)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Slice the French bread loaf in half lengthwise, then hollow out the center of each half, leaving about a 1/2-inch border to create a boat. Tip: Save the removed bread for breadcrumbs or dipping.
3. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapenos, crumbled bacon, garlic powder, and smoked paprika until well blended. Tip: Letting the cream cheese soften at room temperature makes mixing easier.
4. Evenly spread the cream cheese mixture into the hollowed-out bread halves. Tip: Pressing the mixture down slightly helps it stay in place during baking.
5. Brush the top and edges of the bread with melted butter for a golden finish.
6. Bake on a parchment-lined baking sheet for 20-25 minutes, or until the filling is bubbly and the bread edges are crisp. Tip: Watching the bread during the last few minutes prevents over-browning.
7. Let it cool for 5 minutes before slicing to allow the filling to set slightly.

Nowhere does the contrast of creamy, spicy filling against the crisp, buttery bread shine brighter than in this dish. Serve it alongside a cool, crisp salad to balance the heat, or as the star of your next game day spread.

Chicken Parmesan Stuffed French Bread

Mornings like these, when the light filters softly through the kitchen window, I find myself drawn to recipes that comfort and satisfy in equal measure. This dish, with its melty cheese and crispy bread, is a hug in food form, perfect for sharing or savoring solo.

Ingredients

• 1 loaf French bread (I always go for the one with the crispiest crust at the bakery)
• 2 cups shredded chicken (leftover rotisserie chicken works wonders here)
• 1 cup marinara sauce (homemade if you have it, but your favorite jarred brand is fine too)
• 1 cup shredded mozzarella cheese (the more, the merrier, I say)
• 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
• 2 tbsp extra virgin olive oil (my kitchen staple for that golden crisp)
• 1 tsp garlic powder (for that subtle kick)
• 1/2 tsp dried basil (a little sprinkle of summer)

Instructions

1. Preheat your oven to 375°F, letting it warm up while you prepare the bread, ensuring even cooking.
2. Slice the French bread in half lengthwise, then hollow out the center of each half to create a boat, saving the soft insides for breadcrumbs another day.
3. In a bowl, mix the shredded chicken with marinara sauce, garlic powder, and dried basil, coating evenly for maximum flavor in every bite.
4. Fill each bread half with the chicken mixture, then top generously with mozzarella and Parmesan cheeses, because cheese is the glue that holds this masterpiece together.
5. Drizzle the tops with extra virgin olive oil, which will help the bread crisp up beautifully in the oven.
6. Bake for 20-25 minutes, or until the cheese is bubbly and golden, a sign it’s ready to come out and be devoured.
7. Let it cool for a few minutes before slicing, allowing the flavors to meld and making it easier to handle.

Soaking up the last of the marinara with the crispy edges of the bread is part of the joy here. Serve it with a simple green salad to cut through the richness, or enjoy it as is, straight from the oven, in all its cheesy glory.

Reuben Stuffed French Bread

Evenings like these call for something comforting, a dish that wraps you in its warmth and fills the kitchen with inviting aromas. This Reuben Stuffed French Bread is just that—a hearty, flavorful twist on a classic that’s perfect for sharing or savoring solo.

Ingredients

• 1 loaf French bread (I always go for a slightly stale loaf—it holds up better when stuffed)
• 1 lb corned beef, thinly sliced (the deli counter’s fresh slices are my preference)
• 1 cup sauerkraut, drained (squeeze out the excess liquid for the best texture)
• 1 cup Swiss cheese, shredded (a little extra never hurts)
• 1/2 cup Thousand Island dressing (homemade or store-bought, both work beautifully)
• 2 tbsp butter, melted (for that golden, crispy finish)

Instructions

1. Preheat your oven to 350°F—this ensures a perfectly toasted exterior without burning.
2. Slice the French bread lengthwise, then hollow out the center to create a boat, leaving about a 1/2-inch border. (Save the insides for breadcrumbs or a quick snack!)
3. Layer the corned beef evenly in the bread boat, followed by the sauerkraut, Swiss cheese, and a generous drizzle of Thousand Island dressing.
4. Place the top half of the bread back on, then brush the outside with melted butter for a golden crust.
5. Wrap the loaf tightly in aluminum foil and bake for 20 minutes. Then, unwrap and bake for an additional 10 minutes until the cheese is bubbly and the bread is crisp.
6. Let it rest for 5 minutes before slicing—this helps the layers set for cleaner cuts.

Serve this Reuben Stuffed French Bread warm, with extra dressing on the side for dipping. The contrast of the crispy bread with the melty, tangy filling is utterly irresistible. It’s a playful take on the Reuben that’s sure to become a new favorite.

Bacon Ranch Stuffed French Bread

Wandering through the kitchen on a quiet afternoon, I found myself craving something indulgent yet comforting, a dish that would wrap me in its warmth like a familiar hug. That’s when the idea of transforming a simple loaf of French bread into a vessel of creamy, bacon-studded delight took hold, a recipe that feels like a secret shared between friends.

Ingredients

• 1 large loaf of French bread (I always look for one with a crisp crust and soft interior)
• 8 oz cream cheese, softened (room temperature blends smoother)
• 1/2 cup sour cream (full-fat for that rich, tangy kick)
• 1 packet (1 oz) ranch dressing mix (the hidden flavor booster)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 6 slices bacon, cooked and crumbled (I bake mine at 400°F for even crispiness)
• 2 tbsp unsalted butter, melted (for that golden, buttery finish)
• 2 tbsp chopped fresh chives (a sprinkle of green for freshness)

Instructions

1. Preheat your oven to 350°F, ensuring it’s fully heated for even cooking.
2. Slice the French bread in half lengthwise, then hollow out the center of each half, leaving about a 1/2-inch border to create a boat. (Tip: Save the removed bread for croutons or breadcrumbs.)
3. In a mixing bowl, combine the softened cream cheese, sour cream, and ranch dressing mix until smooth and well incorporated.
4. Fold in the shredded cheddar cheese and crumbled bacon, distributing evenly throughout the mixture.
5. Spoon the filling into the hollowed-out bread halves, pressing down slightly to pack it in.
6. Brush the tops of the filled bread with melted butter, which will help achieve a golden crust.
7. Place the stuffed bread on a baking sheet and bake for 20-25 minutes, or until the filling is bubbly and the edges of the bread are crisp. (Tip: Watch the bread during the last 5 minutes to prevent over-browning.)
8. Remove from the oven and let it cool for 5 minutes before sprinkling with chopped chives. (Tip: Letting it rest makes slicing easier.)

How the melted cheese stretches with each pull, the smoky bacon mingling with the cool, creamy ranch, creates a harmony of flavors and textures. Serve it sliced alongside a crisp salad for contrast, or as is, straight from the oven, when the bread is at its most forgiving.

Vegetable Medley Stuffed French Bread

Wandering through the kitchen on a quiet afternoon, I found myself drawn to the simplicity and comfort of baking. There’s something profoundly satisfying about transforming humble ingredients into a dish that warms the heart and home.

Ingredients

• 1 large French bread loaf (I love the crusty exterior and soft interior of a fresh baguette)
• 2 cups mixed vegetables (bell peppers, zucchini, and mushrooms are my go-to for their colors and textures)
• 1 cup shredded mozzarella cheese (because its meltiness is unbeatable)
• 1/4 cup extra virgin olive oil (my kitchen staple for its rich flavor)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp dried oregano (for that hint of earthiness)
• Salt and pepper (to bring out the flavors)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Slice the French bread loaf horizontally and hollow out the center, leaving a 1-inch border to create a boat. Tip: Save the removed bread for croutons or breadcrumbs.
3. In a skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 30 seconds.
4. Add the mixed vegetables to the skillet, seasoning with oregano, salt, and pepper. Cook until just tender, about 5 minutes. Tip: Keep the vegetables slightly crisp for texture.
5. Spoon the vegetable mixture into the hollowed bread, spreading evenly. Sprinkle the shredded mozzarella on top.
6. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and golden. Tip: Watch closely to prevent the bread from over-browning.

Now, the vegetable medley stuffed French bread emerges with a delightful contrast of textures—crispy bread, tender vegetables, and gooey cheese. Serve it sliced, perhaps with a side of marinara for dipping, and watch it disappear before your eyes.

Ham and Swiss Stuffed French Bread

Dusk settles in, and the kitchen becomes a sanctuary where simple ingredients transform into something extraordinary. Today, we’re embracing the comfort of a classic, with a twist that feels both familiar and exciting.

Ingredients

• 1 loaf French bread (I always look for one with a crisp crust and soft interior)
• 8 oz thinly sliced ham (the smokier, the better for depth of flavor)
• 1 cup shredded Swiss cheese (I find pre-shredded melts more evenly)
• 1/2 cup mayonnaise (a good quality one makes all the difference)
• 2 tbsp Dijon mustard (for a tangy kick that cuts through the richness)
• 1/4 cup unsalted butter, melted (I prefer unsalted to control the dish’s saltiness)
• 1 tsp garlic powder (for that essential aromatic warmth)
• 1/2 tsp onion powder (it adds a subtle sweetness that complements the ham)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even cooking.
2. Slice the French bread in half lengthwise, then hollow out the center of each half, leaving about a 1/2-inch border to create a boat for the filling.
3. In a medium bowl, mix together the mayonnaise, Dijon mustard, garlic powder, and onion powder until well combined.
4. Spread the mayonnaise mixture evenly inside both halves of the hollowed-out bread.
5. Layer the sliced ham evenly over the mayonnaise mixture, followed by the shredded Swiss cheese.
6. Place the two halves back together and wrap the loaf tightly in aluminum foil.
7. Bake in the preheated oven for 15 minutes, then unwrap the foil and bake for an additional 5 minutes to crisp up the exterior.
8. Remove from the oven and brush the outside of the loaf with the melted butter for a golden, flavorful crust.
9. Let the loaf rest for 5 minutes before slicing to allow the filling to set slightly.

Crunchy on the outside with a gooey, savory center, this dish is a testament to the magic of simple ingredients. Serve it alongside a crisp green salad or as the star of your next picnic spread, where its comforting flavors can truly shine.

Greek Stuffed French Bread

Wandering through the flavors of the Mediterranean, this dish brings a cozy twist to your table, blending the hearty comfort of French bread with the vibrant, herby fillings of Greek cuisine. It’s a recipe that feels like a warm hug on a cool evening, inviting you to slow down and savor each bite.

Ingredients

• 1 loaf French bread (I find a slightly stale loaf holds up better to stuffing)
• 1/2 cup extra virgin olive oil (my go-to for its fruity depth)
• 1 cup feta cheese, crumbled (the saltier, the better in my book)
• 1/2 cup Kalamata olives, pitted and chopped (their briny punch is essential)
• 1/4 cup fresh parsley, finely chopped (for that burst of green and freshness)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp dried oregano (rubbed between your fingers to wake up the oils)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 350°F (175°C), letting it come to temperature while you prepare the filling.
2. Slice the French bread lengthwise, creating a boat for your stuffing. Hollow out some of the soft interior to make room for the filling, saving the crumbs for another use.
3. In a bowl, combine the olive oil, feta cheese, Kalamata olives, parsley, garlic, oregano, and black pepper. Mix gently to keep the feta crumbles intact.
4. Spoon the mixture evenly into the bread boat, pressing down lightly to pack it in.
5. Wrap the stuffed bread loosely in aluminum foil, leaving the top slightly open to let the edges crisp up.
6. Bake for 15 minutes, then unwrap and bake for another 5 minutes to achieve a golden top.
7. Let it rest for 5 minutes before slicing to allow the flavors to meld beautifully.

Rich with the tang of feta and the earthy notes of oregano, this stuffed bread offers a delightful contrast of textures—crispy edges giving way to a soft, flavorful center. Serve it alongside a simple Greek salad or as the star of your next picnic, where it’s sure to spark conversations and requests for the recipe.

Pesto Chicken Stuffed French Bread

Vividly remembering the first time I stumbled upon this recipe, it was a chilly evening, and the aroma of basil and garlic filled the kitchen, promising a comforting meal ahead. This dish, with its golden crust and tender filling, has since become a cherished weekend treat.

Ingredients

• 1 large French bread loaf (I always look for one with a crisp crust and soft interior)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken works wonders here)
• 1/2 cup homemade or store-bought pesto (extra virgin olive oil-based pesto is my favorite for its vibrant flavor)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 1/4 cup grated Parmesan cheese (adds a nice salty depth)
• 2 tbsp unsalted butter, melted (I find it gives the bread a richer flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Slice the French bread loaf in half lengthwise, creating a top and bottom half. Hollow out the center of both halves, leaving about a 1-inch border to create a boat for the filling.
3. In a mixing bowl, combine the shredded chicken and pesto until the chicken is evenly coated. This step is crucial for ensuring every bite is flavorful.
4. Evenly distribute the chicken and pesto mixture into the hollowed-out bottom half of the bread loaf. Sprinkle the mozzarella and Parmesan cheeses on top for a gooey, cheesy layer.
5. Place the top half of the bread loaf over the filling, pressing down gently. Brush the top with melted butter for a golden, crispy finish.
6. Bake in the preheated oven for 20-25 minutes, or until the bread is crispy and the cheese has melted. A tip here is to cover the bread with foil if it’s browning too quickly.
7. Let it rest for 5 minutes before slicing. This allows the cheese to set slightly, making it easier to cut.

Yieldingly tender and packed with flavor, this dish offers a delightful contrast between the crispy bread exterior and the moist, cheesy interior. Serve it with a side of marinara sauce for dipping, or enjoy it as is for a satisfying meal.

Seafood Stuffed French Bread

Beneath the golden crust of this Seafood Stuffed French Bread lies a treasure trove of flavors, a comforting embrace of the sea and earth, perfect for those evenings when the kitchen becomes a sanctuary.

Ingredients

• 1 large French bread loaf (I always look for one with a crisp crust and soft interior)
• 1 cup lump crab meat (freshly picked over for shells)
• 1 cup small cooked shrimp (I prefer the ones that are slightly salty)
• 1/2 cup mayonnaise (full-fat for that creamy texture)
• 1/4 cup grated Parmesan cheese (the sharper, the better)
• 2 tbsp unsalted butter, melted (I like to use European-style for its richness)
• 1 tbsp fresh lemon juice (just a squeeze to brighten the flavors)
• 1 tsp Old Bay seasoning (a nod to classic seafood dishes)
• 1/4 tsp black pepper (freshly ground, if you please)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Slice the French bread loaf in half lengthwise, then gently hollow out the center of each half, leaving about a 1/2-inch border to create a boat for the stuffing.
3. In a mixing bowl, combine the crab meat, shrimp, mayonnaise, Parmesan cheese, lemon juice, Old Bay seasoning, and black pepper until well blended.
4. Divide the seafood mixture evenly between the two bread halves, spreading it out to the edges.
5. Drizzle the melted butter over the top of each stuffed half, which will help achieve that golden crust.
6. Place the stuffed bread on a baking sheet and bake for 15-20 minutes, or until the top is bubbly and slightly browned.
7. Let it cool for 5 minutes before slicing to allow the flavors to meld together beautifully.

Creating this dish is like weaving a tapestry of textures—crispy, creamy, and utterly satisfying. Serve it alongside a simple green salad or as the centerpiece of a casual gathering, where it’s sure to spark conversations and cravings alike.

Breakfast Stuffed French Bread

Waking up to the soft glow of morning light, there’s something deeply comforting about preparing a breakfast that feels like a warm hug. This Breakfast Stuffed French Bread is my go-to for those leisurely mornings when time seems to stand still.

Ingredients

• 1 loaf French bread (I love using a day-old loaf for better texture)
• 6 large eggs (room temperature eggs blend more smoothly)
• 1 cup whole milk (for that rich, creamy texture)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup diced ham (I prefer thick-cut for more substance)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground for the best aroma)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even cooking.
2. Slice the French bread in half lengthwise and hollow out the center, leaving a 1-inch border to create a boat. Tip: Save the removed bread for croutons or breadcrumbs.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Tip: Whisking vigorously introduces air, making the mixture fluffier.
4. Heat the olive oil in a skillet over medium heat, then sauté the diced ham until lightly browned, about 3 minutes. This step adds depth to the flavor.
5. Pour the egg mixture into the hollowed-out bread, then sprinkle the sautéed ham and cheddar cheese evenly on top. Tip: Layering the cheese last ensures a beautifully melted top.
6. Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is bubbly and golden. Visual cue: The edges of the bread will turn a delightful crisp brown.

The texture is a delightful contrast between the crispy exterior and the soft, custardy interior. The flavors meld beautifully, with the sharpness of the cheddar cutting through the richness of the eggs. Try serving it with a side of fresh fruit for a bright, refreshing contrast.

Chocolate Hazelnut Stuffed French Bread

Evenings like these call for something indulgent, a recipe that feels like a warm hug. Imagine pulling apart a loaf of French bread to reveal a river of melted chocolate and hazelnut, a simple pleasure that turns any moment into a celebration.

Ingredients

• 1 loaf French bread (about 16 inches long, I find day-old bread works best for stuffing)
• 1 cup chocolate hazelnut spread (I swear by the brand with the Italian name, but any quality spread will do)
• 1/2 cup heavy cream (cold, it whips better)
• 1 tbsp powdered sugar (for that slight sweetness in the cream)
• 1 tsp vanilla extract (pure, always, for the best flavor)

Instructions

1. Preheat your oven to 350°F (175°C), letting it warm up while you prepare the bread.
2. Using a serrated knife, make diagonal cuts into the French bread, about 1 inch apart, without cutting all the way through.
3. Gently open each slit and spoon in the chocolate hazelnut spread, about 1 tablespoon per slit, ensuring each piece gets its share of goodness.
4. Wrap the stuffed bread loosely in aluminum foil, leaving the top slightly open to let the heat circulate.
5. Bake for 15 minutes, then unwrap and bake for another 5 minutes to crisp the exterior slightly.
6. While the bread bakes, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Tip: Chill your bowl and whisk beforehand for quicker results.
7. Once the bread is out of the oven, let it sit for a couple of minutes before serving. This wait is tough but prevents burns.
8. Serve each person a section of the bread with a dollop of whipped cream on the side. Tip: For an extra touch, drizzle any remaining chocolate hazelnut spread over the top.

Kindly note how the bread’s crust gives way to a molten center, a contrast that’s both texturally satisfying and deeply comforting. Pair it with a cup of strong coffee to cut through the sweetness, or share it under the stars for a memorable end to any day.

Conclusion

Whether you’re craving something cheesy, meaty, or veggie-packed, our roundup of 18 Delicious Stuffed French Bread Recipes has something to satisfy every appetite. These recipes are perfect for cozy nights in, gatherings, or when you simply want to treat yourself. We’d love to hear which ones you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!

Bella Bacinos