DI'S CLOG YOUR ARTERY GARLIC BREAD

Steps:

• Preheat oven to 375 degrees F or 190 C or British Gas Mark 5.
• Dice all the garlic very finely.
• In a medium sauce pan, melt a quarter of butter so you are left with a 1/4 cup remaining of the original 1/2 cup of butter, then add the garlic to the melting butter and saute until garlic is golden.
• Add remaining butter to sauce pan until all is melted.
• Slice the french bread lengthwise creating two halves, then cut 3" thick slices across each half, but do not cut all the way through yet.
• Place the two halves of french bread next to each other on a cookie sheet covered with cooking foil.
• Next, slowly and evenly pour the garlic and butter over EACH HALF of the french bread.
• Let the garlic butter melt into the bread.
• Set sauce pan aside but DO NOT clean it yet.
• Place the two lenghtwise halves of the french bread back together to form one bread stick.
• Bake uncovered until the outside is slightly crispy and the inside is very warm.
• While bread is heating, pour the whipping cream into the buttery sauce pan, add the freshly grated parmesan cheese and the rest of the spices.
• Stir slowly for a while until sauce is thick and rich and most of the parmesan cheese has melted into the sauce.
• This may take 15 minutes or so.
• Note: You can add more cheese to help thicken the cream at any time.
• When bread is warm and sauce is ready, open the bread back up, place in a serving dish and pour the sauce all over it.
• This may need two people to get the sauce into the cracks of the slices: one to pour and the other uses two forks to open it up.
• But choose the second person carefully.
• You don't want someone who can't control their drools.
• The cream should be all over the bread and the serving dish.
• You will need a knife and spatula to serve your Artery Bread and be ready to wipe the brow of your guests, they will be in heaven.