Oven Baked Sharp Cheese Bread Bites
I love the way food can bring up memories so sharp they can be relived. Oven Baked Sharp Cheese Bread Bites, or cheese bread as I knew it in my youth, has this effect. They're as good as a time machine for bringing me back to my Grandad's living room at Christmas time. Each year his wife Wilma (his name was Fred, which still makes me smile) would pass around a few plates of this warm, cheesy, crispy on the outside pieces of white bread. The entire family would wait for this moment the whole year long. There never seemed to be enough, and I always wanted more.
I made them in my late teens or early twenties but in greedy haste I didn't take the time to freeze them properly between batches. They were good, but not like I remembered. I've developed a little more patience since then and followed the recipe exactly. These were as I remembered, only there were so many of them that I was left feeling a little ill. While I may have picked up some patience along the way, I haven't given up gluttony.
Oven Baked Sharp Cheese Bread Bites
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Prep Time: 1 hour -
Cook Time: 15 mins
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Total Time: 1 hour 15 minutes
Description
These crazy delicious cheese bread bites are coated in Imperial cheese and butter and baked until they are crispy and uber cheesy. You will LOVE them!
Ingredients
- 1 loaf unsliced white bread
- 1 cup butter
- 1 container of Imperial Sharp Cheese
Instructions
- To assemble:
- Carefully cut the crust off of bread. Gently slice bread into thick (two-bite sized) squares
- Arrange in a single layer on a plate and freeze in freezer for 1 hour
- Cream together butter and sharp cheese
- Remove bread from the freezer and spread a thin layer of the butter mixture on all sides of the bread cubes. Return to freezer for 15 minutes
- Remove bread again from freezer and spread a second layer of the butter mixture on all sides.
- Return to freezer and freeze at least 1 hour or overnight. Once frozen they can be stored in a Ziploc bag in your freezer
- To Bake:
Pre-heat oven to 350 degrees. Arrange in a single layer on a baking sheet and bake in the oven for 12-15 minutes, until the edges are starting to turn brown.- Serve immediately.
I have not yet tried these but I feel like this is the closest recipe to something I was served at a cocktail party 10 years ago…I can not wait to see if it’s close. How long do you think they would keep in the freezer if you fully froze them on parchment then moved them to a ziplock bag?
I think they would last a few months if properly sealed. 🙂
When I make these I melt the cheese & butter together with a little cayenne pepper. Dip the frozen bread cubes in melted mixture. Return dipped cubes to wax paper lined cookie sheet. Put back in freezer until cheese is frozen then pop them into bags. When you want them just take out the amount you want & pop them in the oven. Great make he’d!
★★★★
Good idea to melt the butter and cheese together. I’ve never done it that way before. I’m really curious to see if it changes the outcome. I bet it’s much easier to prepare that way! Going to have to try it myself. 🙂
OK, I stumbled across the recipe here because I had a recipe from an old Kentucky cookbook which tells you to melt the cheese and butter in a double boiler.
Well, I’ve tried…you can’t do it…cheese and butter will not incorporate. You can put it in a blender, mixer, Cuisinart…it will not meld into a consistent liquid.
If someone has some insights, please share, in the mean time, the technique in this recipe seems a LOT easier…can’t wait to try it!
I’ve never tried the version of melting the butter and cheese but the recipe as written works great. You just have to make sure that both the Imperial Sharp Cheese and the butter are both at room temperature so they are soft enough to blend together. 🙂
Upon further reasearch my understanding is that “Imperial Cheese is more of a cheese spread…the recipe I had tried called for grated block cheddar which will definitely not melt into anything remotely dip-able or spreadable…however grated cheddar probably WOULD work with the recipe as presented here. Back to the test lab and thanks for the reply!
Upon further reasearch my understanding is that “Imperial Cheese is more of a cheese spread…the recipe I had tried called for grated block cheddar which will definitely not melt into anything remotely dip-able or spreadable…however grated cheddar probably WOULD work with the recipe as presented here. Back to the test lab and thanks for the reply!
That’s right! It is a different kind of product that blends well with butter. I’d love to hear if you find a way to use regular cheddar in this recipe!
When dipping the bread cubes into melted cheese and butter, do you then freeze the bread and dip it again? A cup of butter seems like a lot compared to the 230 grams of Imperial cheese. Can butter be reduced?
OMG. This is my ‘go to’ appy, amazing!! Every time I make it, I’m asked for the recipe!!! You cannot stop at one!!!
★★★★★
That’s so great to hear! It’s been a few years since I’ve made it and I seriously need to change that!!
I have been thinking about this recipe for about 14 years now – never had the original – never forgot how good these were – can’t wait to make them – thank you soooooooo much!!!!!!
★★★★★
You are so welcome! I dreamt about them for years too before finally finding the recipe. So happy you’ll be able to enjoy them again after all these years!
What is imperial cheese? Is it shredded cheddar? Or a cheese spread? This looks amazing and perfect for a superbowl party! Thanks 🙂
Hi Ann,
Imperial cheese is a cheese spread. I found it for sale online here: http://www.canadianfavourites.com/MacLaren_s_Imperial_Sharp_Cold_Pack_Cheddar_Cheese_p/maclarens001.htm
Not sure what you could use as a substitute, maybe goat cheese? Might be worth trying just a couple as an experiment before making a whole batch. If you end up making them, let me know how they turn out 🙂
Imperial cheese comes in a red container (Costco sells them in 2 packs) found in your specialty cheese section of most grocery stores. it is a spreadable very sharp cheddar cheese. My parents always have some in the house, it is called “Grandpa cheese” by all the grandkids.
Wow, these look amazing! I have a brother who is 46 but eats like a 6 year old and these would appeal even to him! Will definitely be on my Christmas Eve table! I was unsure of what “Imperial Cheese” was, but then I saw you’re Canadian. Lucky for me I live on the border and am planning a shopping trip to St. Catherine’s Ontario on Wednesday–it’s the stuff in the red container? Thanks again for the great recipe, love your blog…Merry merry!
Hey Lori,
It is the stuff in the red container. In case something changes and you don’t end up coming up to Canada, here’s a link to a place I found online to buy it http://www.canadianfavourites.com/MacLaren_s_Imperial_Sharp_Cold_Pack_Cheddar_Cheese_p/maclarens001.htm
Have an excellent Christmas!
Hello Kristen……..Lisa sent me your site, how very cleaver of you…..it is wonderful…..the recipes and pictures are great. Is so nice to know that you and Lyndsay have fond memories of our Christmases together. I really miss them. Merry Christmas and hoping you have a lovely holiday
Love………..Wilma
Hi Wilma,
Wow this is such a nice surprise! I have lots of fond memories of our Christmases together; playing trivial pursuit and your amazing cheese bread being some of the highlights 🙂 I hope you’re doing great and that you have a fabulous Christmas!
Im seriously considering going to the grocery store right now for the ingredients
Lyndsay,
You should! These little guys are so addictive!!