Best Fondue Bread Recipes

CHEESE FONDUE BREAD BOAT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• 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 the center and top of the bread into bite-sized cubes.
• Mix two teaspoons of crushed garlic into the melted butter. Brush the garlic butter on the bottom and the inside walls of the bread boat.
• Dip all the bread cubes in the remaining garlic butter, set aside.
• Combine the cream cheese, cheddar, mozzarella, milk, remaining teaspoon of crushed garlic, salt, and pepper in a medium bowl.
• Pour the cheese mixture into the bread boat.
• Brush the top of the cheese mixture with egg yolk.
• Place the bread boat and the bread cubes on a baking sheet.
• Bake for 15 minutes, remove the croutons, and continue baking the bread boat for another 15 minutes, or until the cheese is melted and a golden brown crust is formed.
• Enjoy!

CHOCOLATE FONDUE BANANA BREAD BOAT RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, mash the bananas with a fork.
• Add in the oil, egg, sugar, and vanilla. Stir until combined.
• Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined.
• Pour the banana bread batter into a greased loaf pan.
• Bake for 45-55 minutes, or until a toothpick comes out clean.
• In a small saucepan, combine the cream, milk and chocolate, and melt over low heat.
• Add the vanilla and stir to combine. Remove from heat, and cover with a lid.
• Let the banana bread cool in the pan for 30 minutes, then remove from the loaf pan and place on a serving dish.
• Using a knife cut a rectangle out of the top center of the loaf, leaving a 2- to 3-inch (5 cm to 7cm) perimeter of banana bread, making sure to not slice through the bread. Cut the rectangle into 2-inch (5-cm) slices. Gently pull out each slice one at a time. Press the crumbs into the base of the cut out bread.
• Reheat the chocolate if needed then pour the chocolate into the banana bread boat.
• Place sliced bananas, strawberries, and the inside of the banana bread around the fondue boat.
• Enjoy!

SMOKED CHEESE AND BEER FONDUE WITH BEER-SIMMERED BRATWURST, GRILLED BACON, MUSHROOMS AND RYE BREAD

Steps:

• Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.
• Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.
• Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.
• Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.
• Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.
• Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.
• Preheat the grill for direct grilling, high heat.
• Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.
• Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.

TOASTED MARSHMALLOW, CHARRED BREAD, AND BANANA STICKS WITH CHOCOLATE FONDUE

Steps:

• Make the chocolate fondue: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan set over a campfire or on a medium-high grill; pour over chocolate. Let stand for 5 minutes. Whisk until smooth. Whisk in bourbon.
• Make the skewers: Thread bread, bananas, and marshmallows onto 8 skewers. Toast over campfire. Serve with chocolate fondue for dipping.

BREAD BOWL FONDUE

Steps:

• Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside., In a large bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake at 350° for 60-70 minutes or until the filling is heated through. , Meanwhile, toss reserved bread cubes with oil and butter. Place on an ungreased 15x10x1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally. , Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes.

CLAM FONDUE IN A BREAD BOWL

Steps:

• Drain two cans of clams and discard liquid. Drain remaining can, reserving the liquid. In a food processor, combine the clams, cream cheese, parsley, lemon juice, Worcestershire sauce, chives, salt, hot pepper sauce and reserved clam juice; cover and process until smooth., Cut the top fourth off one loaf of bread; carefully hollow out loaf, leaving a 1-in. shell. Set removed bread aside. Fill shell with clam mixture; replace top. Wrap tightly in heavy-duty foil; place on a baking sheet. Bake at 350° for 40-45 minutes., Meanwhile, cut reserved bread and the second loaf into cubes. Wrap in heavy-duty foil; place in oven during the last 15 minutes of baking. Unwrap bread bowl and remove top. Serve with bread cubes.

POTLUCK BREAD POT FONDUE

Steps:

• In a bowl, combine the first three ingredients. Stir in the ham, onions, chilies and Worcestershire sauce; set aside. , Cut top fourth off loaf of bread; carefully hollow out top and bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. Spoon ham mixture into the bottom shell, mounding slightly. Replace top; wrap tightly with a double layer of heavy-duty foil. Bake at 350° for 1 to 1-1/2 hours. Stir before serving. Serve with reserved bread cubes, vegetables, crackers or tortilla chips.

BREAD POT FONDUE

Steps:

• Slice off top of bread loaf, reserving top. Carefully hollow out inside of loaf with small sharp knife, leaving 1/2-in. shell. Cut the removed bread into 1-in. cubes (about 4 cups); set aside. , For filling, combine the cheeses and sour cream in bowl; stir in ham, green onions, chilies and Worcestershire sauce. Spoon into hollowed loaf; replace top. Wrap tightly with several layers of heavy-duty aluminum foil; place on a baking sheet. , Bake at 350° for 1 hour 10 minutes or until filling is heated through. Meanwhile, combine the bread cubes, oil and melted butter. Arrange on a separate baking sheet. Bake at 350° for 10-15 minutes or until golden brown, turning occasionally. Unwrap and transfer to platter. Remove top from bread; stir filling and serve with toasted cubes and vegetables.

BREAD POT FONDUE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut a circle in the top of the bread. Remove top, and set aside. Hollow out the loaf, reserving removed bread for dipping.
• In a medium bowl, mix the Cheddar cheese, cream cheese, sour cream, ham, green onions, green chile peppers, and Worcestershire sauce. Spoon into the bread bowl, and replace the top. Wrap loaf tightly in foil, and place on a baking sheet.
• Bake until cheese is melted and bubbly, about 1 hour.
• Meanwhile, cut reserved bread into small pieces. Toss with oil and melted butter, and place on the baking sheet. Toast in oven until golden brown, about 10 to 15 minutes.

MONKEY BREAD BRIE FONDUE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Prepare a 9-inch (22 cm) round cake pan with a 3½- inch (8 cm) ramekin in the center and set nearby.
• Melt the butter in a large pan over medium-low heat. Add the onion and sauté until caramelized, stirring occasionally for about 15 minutes. Remove the pan from the heat.
• Take a golf ball-sized piece of pizza dough and flatten it out with your fingers. Stuff the dough with about a teaspoon of caramelized onions and cooked bacon. Close the dough ball by pinching at the seam and roll into a ball in your hands. Repeat with the remaining dough and fillings.
• Dip each stuffed ball in the melted butter. Place the stuffed balls in the prepared cake pan, stacking them around the ramekin.
• Bake for 30 minutes, or until golden brown. Remove from the oven and reduce the oven temperature to 350˚F (180°C). Remove the ramekin with tongs (it will be hot!).
• Place the wheel of brie in the center. Return the pan to the oven for 10 minutes more, or until the brie is soft.
• Brush the monkey bread with more melted butter and sprinkle the bread and cheese with chives. Serve with vegetables like broccoli, potatoes, and mushrooms for dipping.
• Enjoy!

CLASSIC CHEESE FONDUE WITH FRENCH BREAD

Steps:

• 1. Rub the inside of the fondue pot with one clove of garlic and then discard.
• 2. Cook wine and lemon juice int pot until very hot. Add garlic clove speared with a toothpick (it will make removing it easier). Decrease heat and stir in cheese, cooking until melted.
• 3. In a separate bowl, blend kirsch with cornstarch, nutmeg, white pepper and paprika; stir into cheese until smooth. Keep on low heat and do not boil.
• 4. Remove garlic clove and serve with French bread.

SWISS FONDUE BREAD

Steps:

• Preheat the oven to broil.
• In medium bowl, combine mayonnaise, wine, scallion and mustard and mix well. Stir in the Swiss cheese.
• Place the 2 halves of bread, cut side up, under the broiler and toast lightly. Remove from oven and spread the cheese mixture evenly over each half. Return to the oven for 3-5 minutes or until the cheese is brown and bubbly. Slice bread and serve.

BREAD POT FONDUE

Steps:

• Preaheat oven 350 degrees.
• Slice off top of bread; reserve hollow-out insides; leaving 1/2 inch shell.
• Cut removed bread into cubes; Place bread cubes on cookie sheet and spray with pam, bake cubes until golden brown, stirring occasionally; Set aside.
• Combine cheddar cheese, cream cheese and sour cream in bowl.
• Stir in ham, green onions, chilies and Worcestershire.
• Spoon into bread shell.
• Tightly wrap loaf with a couple layers of foil.
• Set on cookie sheet.
• Bake for 1 hour or until filling is heated through and cheese is melted.
• Unwrap & transfer to platter.
• Remove top of bread.
• Stir filling before serving.
• Use toasted cubes for dipping as well as raw vegetables.
• If the shell is left, toast slices in oven, excellent for a snack!

GOUDA & BEER FONDUE BREAD BOWL RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping. Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes. Meanwhile, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated. Combine the beer and 1 tablespoon of the lemon juice in a medium nonreactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt. Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with apples, pears and reserved bread cubes .

CHOCOLATE FONDUE BREAD BOAT RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• On a large cutting board cut out 3 evenly spaced squares roughly half the width and ⅙ the length of the bread loaf.
• Take the 3 bread cut outs and slice them into 6 strips each.
• On a parchment paper-lined baking sheet place bread and cut out bread strips.
• Combine butter and sugar and brush onto loaf.
• Add cinnamon to the sugar butter mixture and brush onto strips.
• Bake for 25 minutes removing the cinnamon toast strips after 10 minutes.
• In a small saucepan combine dark chocolate and 1 ¼ cup (295 ml) heavy cream and stir until fully incorporated.
• In a small saucepan combine milk chocolate and 1 cup heavy (235 ml) cream and stir until fully incorporated.
• In a small saucepan combine white chocolate and remaining heavy cream and stir until fully incorporated.
• Place loaf on serving tray and fill each hole with one of the three fondues.
• Enjoy!

GOAT CHEESE FONDUE ON COUNTRY-STYLE BREAD

Steps:

• Using a paring knife, trim away any mold from the goat cheese and coarsely chop. Shred the Gruyere cheese. Place the wine and garlic in a small, heavy saucepan. Bring to a boil over low heat and allow to reduce by half. Add the goat cheese and let melt over low heat, stirring with a wooden spoon. Remove the garlic. Add the Gruyere and butter and stir over low heat until the cheese are melted and well blended. Remove from the heat and stir in the mustard and Marc. Preheat the broiler. A few minutes before serving, place the bread slices on a baking sheet and toast. Remove from the oven and immediately spread each slice with warm fondue. Garnish with a sprig of fresh savory or thyme and top with a grind of fresh pepper.

FONDUE BREAD

Steps:

• Heat milk and butter or margarine over low heat until very warm.
• Combine sugar, salt, yeast, and 1 cup of flour in a large bowl. Stir in hot milk mixture, and beat with mixer on medium speed for 2 minutes. Beat in 1 more cup of flour, and continue beating for 2 more minutes. With a wooden spoon, stir in enough flour (about 2 cups) to make a soft dough.
• Knead the dough on a lightly floured surface for about 10 minutes, adding more flour as necessary. Cover dough with bowl, and let rest for 15 minutes.
• Meanwhile, shred muenster cheese. Combine with 1 egg and 1 egg yolk.
• On a lightly floured surface and with a floured rolling pin, roll dough into a 24 x 6 inch rectangle. Spoon the cheese mixture into a log shape lengthwise along the dough. Fold the dough over the cheese making a 1 inch overlap, and pinch seam to seal. In a greased 9 inch round cake pan, place roll, seam side down, to make a ring. Overlap the ends, and pinch to seal. Cover with a towel. Let rest 10 minutes.
• Brush loaf with egg white, and garnish with blanched almonds, if desired. Bake at 350 degrees F (175 degrees C) for 1 hour, until loaf sounds hollow when tapped. Remove bread from pan immediately. Cool for 15 minutes before slicing into wedges.

GOUDA-AND-BEER FONDUE BREAD BOWL

Steps:

• Preheat the oven to 350 degrees F.
• To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.
• Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.
• Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.
• Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.
• Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes.

CLASSIC FONDUE WITH FRUIT, VEGETABLES AND BREAD

Steps:

• Preheat fondue pot.
• Rub the inside, bottom and sides of a medium saucepan with the clove of garlic. Set the garlic aside. Heat the pan over medium-high heat. Pour in the white wine and turn the heat to high. Bring to a boil and turn heat down to simmer the wine. In a bowl, toss the cheese with the cornstarch until the cheese is completely coated. Slowly add in the cheese and stir with a wooden spoon until the cheese is melted thoroughly, about 3 to 4 minutes. With a fresh nutmeg and a nutmeg grater or box grater, scratch a pinch of nutmeg into the melted cheese and stir. Season with salt and pepper and pour into the fondue pot. Serve immediately with the fruit, vegetables and bread.

GOUDA-AND-BEER FONDUE BREAD BOWL

Steps:

• Preheat the oven to 350 degrees F.To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes .Copyright 2014 Television Food Network, G.P. All rights reserved.
• From Food Network Kitchen