Cheese Fondue Bread Boat
from the video
Bread Bowls 4 Ways
by Evelyn Liu
for 6 servings
1 loaf sourdough bread
80 g (⅓ cup) butter, melted
3 teaspoons garlic, crushed
180 g cream cheese
50 g (½ cup) shredded cheddar cheese
50 g (½ cup) mozzarella cheese
120 mL (½ cup) milk
¼ teaspoon pepper
¼ teaspoon salt
2 egg yolks
Preheat the oven to 180°C (350°F).
Cut off the top of the bread. Use a bread knife to cut around the inside of the bread and scoop the center out.
Cut all the removed bread into bite-sized cubes.
Mix two-thirds of the crushed garlic into the melted butter. Brush the garlic butter on the bottom and the inside walls of the bread.
Dip all the bread cubes in the remaining garlic butter, set aside.
Combine the cream cheese, cheddar, mozzarella, milk, remaining crushed garlic, salt, and pepper.
Pour the cheese mixture into the bread.
Brush the top of the cheese mixture with egg yolk.
Place the bread boat and the bread cubes onto an oven tray.
Bake for 15 minutes, remove the croutons, and continue cooking the bread boat for another 15 minutes or until the cheese is melted and a golden brown crust is formed.
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