HOT MESS! Cheesy-Garlicky Monkey Bread!

This easy to make-bake-take recipe is perfect for any occasion. It's our take on Monkey Bread, the sweet classic, now turned into a new garlicky favorite! 


1 loaf unsliced sourdough bread
8 oz. softened cream cheese
1/2 cup milk brought to room temperature
1 1/2 cups Monterey Jack Cheese (divided); save 1/2 cup for topping
1/2 cup fresh minced Italian parsley (divided); save 2 Tbsp for topping
Salt/Pepper to taste

Slice bread into 3/4" bite-sized pieces. 

Lightly oil a deep 2-quart casserole dish and arrange bread cubes to form a first layer. Not too tight, not too loose. You should be able to drag your palm across the top and the cubes stay relatively stable without tumbling around. 

In a stand mixer, whip softened cheese until smooth. Add small amounts of warm milk on low speed to keep milk from sloshing out of the bowl.
Using a spatula, mix in THAT'S GOOD GARLIC!, shredded cheese and parsley. Add salt and pepper to taste. 

If it looks like the beginnings of a cheese ball, you're on the right track!

Divide the mixture in half and smear over the first layer of bread. 

Add second layer of bread cubes. 

Spread the second half of mixture over the bread cubes; cover with foil and bake at 350 degrees for 20-40 minutes. Oven times may vary; check after 20 minutes. Test with a fork for doneness, the cheese should be hot and gooey. Top with remaining cheese and parsley; cook uncovered under a LOW broil until browned and bubbly (2-5 minutes). 

Serve warm. 

This dish can be made up to 24 hours in advance.