Stuffed French Bread PDF Print E-mail
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Tuesday, 21 June 2011 17:54

This recipe is one of several that might serve as a great use for some of that left-over holiday ham.  But with the French bread, cream cheese, sour cream and cheddar cheese, don't count the calories!


  • 2 16-ounce loaves of French bread
  • 1 8-ounce package cream cheese, softened
  • 1 8-ounce carton sour cream
  • 2 cups (8 ounces) shredded cheddar cheese
  • ½ cup chopped, cooked ham
  • 1/3 cup chopped green onions
  • 1/3 cup chopped green bell pepper
  • ¼ tsp Worcestershire sauce
  • Paprika


  1. Slice off top fourth of one bread loaf; hollow out bottom section, leaving 1” shell
  2. Cut bread top, inside pieces and remaining bread loaf into 1” cubes; place bread shell and cubes on large baking sheet
  3. Bake at 350° for about 12 minutes or until lightly browned
  4. Beat cream cheese at medium speed with electric mixer until smooth; add sour cream, beating until creamy
  5. Stir in cheddar cheese and next 4 ingredients; spoon into bread shell; wrap in heavy-duty foil, and place on baking sheet
  6. Bake at 350° for 30 minutes; unwrap and place on serving platter with light sprinkle of paprika; serve with toasted bread cubes

Makes 1 loaf (not sure what happened to the 2nd loaf!)


Last Updated on Saturday, 23 May 2015 18:07