Bread Pot Fondue
Turn your next gathering into an unforgettable culinary experience with this decadent Bread Pot Fondue. Perfectly combining comfort and elegance, this recipe transforms a hollowed-out sourdough loaf into a golden, crispy vessel brimming with irresistibly creamy Gruyère and sharp cheddar cheese fondue. Infused with the subtle warmth of garlic, dry white wine, and a hint of nutmeg, this melt-in-your-mouth dip is both rich and flavorful. Served with a colorful array of steamed vegetables and crusty bread cubes, it’s a show-stopping appetizer or party centerpiece. Ready in just 35 minutes, this cozy classic brings gourmet flair to any occasion while keeping cleanup to a minimum thanks to its edible bread bowl. Perfect for fans of cheesy appetizers, easy entertaining, or warming recipes for the season!
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Recipe Information
Ingredients
- 1 piece Round sourdough bread loaf
- 200 grams Gruyère cheese
- 200 grams Sharp cheddar cheese
- 2 tablespoons Cornstarch
- 1 cup Dry white wine
- 1 clove Garlic
- 1 tablespoon Lemon juice
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Cracked black pepper
- 2 cups Assorted vegetables (e.g., broccoli, carrots, cherry tomatoes)
- 2 cups Cubed baguette or crusty bread
Instructions
Preheat your oven to 350°F (175°C).
Cut the top off the sourdough bread loaf and hollow out the center to create a bowl, leaving about 1 inch of bread as the lining. Set aside the bread pieces for dipping.
Grate the Gruyère and cheddar cheese and toss them with the cornstarch in a mixing bowl to ensure even coating.
Rub the inside of a medium saucepan with the garlic clove, then discard the garlic.
Add the white wine and lemon juice to the saucepan and heat over medium-low until warm but not boiling.
Gradually add the cheese mixture into the saucepan, stirring constantly in a figure-eight motion until melted and smooth.
Stir in the nutmeg and black pepper to taste.
Transfer the cheese mixture to the hollowed-out bread bowl and place the bowl on a baking sheet.
Bake the bread pot fondue in the oven for 10-15 minutes, or until the bread bowl is slightly crispy and the cheese is bubbly.
While the fondue bakes, prepare the dipping items: steam or blanch the vegetables as desired and arrange them along with the cubed bread on a serving platter.
Carefully remove the bread pot fondue from the oven and place it on a heatproof plate or board.
Serve immediately with the prepared dippers for a warm, cheesy feast!
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 2004 mg | 87% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 9.6 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 961 mg | 74% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 764 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
