Bread Pot Fondue Recipes

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.

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!

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!

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.

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!

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.

Steps:

• In saucepan simmer the wine and garlic.
• Then put all into the crock pot, except for the nutmeg.
• Let cook on high for 2 hours, sprinkle with nutmeg and cook for another 2 hours on low.