If there was ever a dish that said “grab a napkin and dig in”, this Smoky Maple Bourbon Bacon & Cheese Pull-Apart Bread is it. Think: crusty bread drenched in a maple bourbon butter, stuffed with melty cheddar and smoky bacon, then baked until bubbly and golden.

Whether it’s game day, brunch, a cozy night in, or your next holiday spread, this bread is made to share. Just pull, bite, and savor every cheesy, sweet-salty, smoky piece.

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Why I Love This Recipe

This isn’t just bread—it’s an event. It’s:

• Sweet and savory thanks to maple syrup, bourbon, bacon, and cheese
• Visually impressive, yet ridiculously easy to prep
• Fun to eat—no slicing required
• A guaranteed hit at parties, potlucks, and game nights

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Ingredients

• 1 loaf of crusty bread (round or oblong, unsliced)
• 1 cup shredded cheddar cheese
• ½ cup cooked and crumbled bacon
• ¼ cup maple syrup
• 2 tablespoons bourbon
• ¼ cup melted butter
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

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Optional Add-Ins & Swaps

• Use Monterey Jack or gouda for extra meltiness.
• Add caramelized onions or jalapeños for a kick.
• Swap bourbon for apple cider if serving kids.
• Sprinkle with chopped chives or green onions after baking for color.

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Instructions

1. Preheat oven
   Set oven to 350°F (175°C).
2. Prep the bread
   Using a sharp knife, cut the bread diagonally into a crosshatch pattern, making sure not to slice all the way through the bottom.
3. Mix the glaze
   In a small bowl, stir together the melted butter, maple syrup, bourbon, smoked paprika, salt, and pepper.
4. Stuff and brush
   Gently separate the bread cuts and brush the glaze mixture inside each crevice. Then stuff shredded cheese and crumbled bacon evenly between the cuts.
5. Wrap and bake
   Wrap the loaf loosely in aluminum foil, place on a baking sheet, and bake for 15 minutes.
6. Uncover and finish
   Remove foil and bake for an additional 5–10 minutes, until the cheese is fully melted and the top is golden brown.
7. Serve warm
   Transfer to a serving board, garnish if desired, and serve immediately. No knives needed—just pull and devour.

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Tips for Success

• Use a sturdy loaf (like sourdough or French bread) to hold all the gooey fillings.
• Don’t skimp on the glaze—it soaks into every bite.
• Bake uncovered at the end to get that crave-worthy cheese crust.
• Want it extra gooey? Add more cheese. Always.

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Serving Suggestions & Pairings

Pair your pull-apart bread with:

• Crockpot Nacho Dip to start your party spread
• Sheet Pan Quesadillas for a shareable main course
• Blueberry Lemonade for a bright, citrusy contrast
• End with Chocolate Chip Cookie Bites for a sweet finish

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Storage & Leftovers

• Fridge: Store leftovers wrapped tightly for up to 3 days.
• Reheat: Bake at 350°F for 10 minutes or until warmed through.
• Freeze: Not recommended—the texture is best fresh.

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More Recipes You’ll Love

Can’t get enough cozy, cheesy snacks? Try these next:

• Cheesy Hot Dip Inspired by a Classic Sandwich
• Sheet Pan Quesadillas
• Crockpot Nacho Dip

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Final Thoughts

Smoky Maple Bourbon Bacon & Cheese Pull-Apart Bread is the kind of dish that brings everyone to the table. It’s sweet, smoky, melty, and impossible to stop pulling apart piece after piece.

Whether you’re serving it for brunch, game day, or just because cheese + bacon + carbs is always a good idea—this one’s guaranteed to impress. Try it once and it’ll become your go-to for easy, elevated comfort food.

Tag @chefmaniac if you make it—I want to see that cheesy pull!