Bread Bowls

Bread Bowls

Multi-purpose carbs for comfort food occasions!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Appetizer
Cuisine American
Servings 8 servings


  • Oven


  • 8 8 oz. white or sourdough bread rounds from bakery or grocery store
  • 3/4 cup shredded cheddar cheese


  • Preheat oven to 400 degrees Fahrenheit. Line a small and a large baking sheet with foil. Slice off tops of bread rounds; place tops with cut sides up on small baking sheet. Hollow out centers of rounds, leaving a 1/2 to 1-inch thick shell. Place bread bowls on large baking sheet. Sprinkle tops and cut edges of bowls evenly with cheese. Bake both sheets 5 minutes or until cheese is melted. Fill bowls with soup; serve with tops.


You can turn the bread from centers of rounds into fresh bread crumbs with a food processor, or you can make croutons. For croutons, use a small serrated knife to cut around the bread centers and pull out in large pieces. Ct pieces into 1-inch cubes (should yield 6 to 7 cups). Toss cubes with 1/2 cup melted butter, 2 tsp. garlic salt, and 1/2 tsp. cracked black pepper, then spread in a singe layer in a shallow baking pan. Bake in a 300 degree Fahrenheit oven about 45 minutes or until crisp and golden brown, stirring occasionally. Remove and cool. Store in an airtight container at room temperature up to 3 days or freeze up to 1 month. Serve on soups or salads.
Keyword bread, bread bowls
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