Bacon Cheddar Bubble Bread

I’ll be honest with you. You’re probably certifiably loony if you make the recipe I’m about to give you during this heatwave. Wacky. Nutso. Your cheese has slid off your cracker.

…Like me.

There are some days when -no matter what the temperature is- you just need something cheesy, bacony, bready, gooey, salty, savoury. You need bacon and you need cheese and you need bread and baby, you need it badly.

When bacon and cheese talk, you’d better be ready to listen. Thankfully, it’s easy to listen when this is what you’re craving. Made of leftover bacon, shredded cheese, refrigerated bread dough, butter, and a handful of herbs and spices, this throws together in five minutes and bakes in thirty.

The result? We’re talking about soft, buttery pull-apart bread with each piece clinging to crispy bits of bacon and gooey melted cheese and capped by a layer of cheese that has melted and crisped.

In a nod to the oppressive heat, forget turning the bread out of the pan. Simply let it cool until the pan is comfortable to the touch. Slide that pan into the middle of the table with a big tossed salad and a pitcher of lemonade and watch the smiles flit around from face to face like fireflies.

Bacon Cheddar Bubble Bread
Prep time
Cook time
Total time
Crispy cheese capping soft, buttery bread that is studded with bacon and more melted cheese.
Serves: 6 Servings
  • 1 pound refrigerated (or thawed, previously frozen) bread dough
  • ½ cup butter, melted
  • 1½ cups finely shredded Cheddar cheese (or a blend of Cheddar and Monterey Jack), divided
  • 1 cup crumbled leftover cooked bacon
  • 2 tablespoons chopped fresh chives, parsley, or a combination of the two
  • 1 tablespoon minced onions, optional
  • nonstick cooking spray or additional butter or oil for the pan
  1. Preheat oven to 350°F.
  2. Generously grease (or spray with nonstick cooking spray) an oven-safe 12-inch skillet or a bundt pan.
  3. In a small mixing bowl, stir together the butter, 1 cup of the cheese cheese, bacon, chives or parsley, and minced onions. Set aside.
  4. Divide the bread dough into 32 pieces and place the pieces in a large mixing bowl.
  5. Pour the butter mixture over the bread and toss gently to distribute everything evenly and coat all the dough well.
  6. Use your hands to arrange the dough evenly over the bottom of the greased pan.
  7. Sprinkle the remaining cheese over the top of the dough.
  8. Bake for 25-30 minutes or until the cheese on top is fully melted and crisped and the bread is golden brown.
  9. Either turn out onto a serving plate or wait until the pan is comfortable to the touch before serving.


  1. Andrea says

    Holla!! Looks so good….however, I am rather vague in the brain as to what 1 pound of refrigerated bread dough is….I make bread all the time, do you have a simple one pounder ingredient list so my ratio’s are right? Or how much flour makes a pound of dough(ish)? Thanks and I look forward to making this!!!

  2. Debbie says

    Looks yum! One comment though – who has leftover bacon? You obviously don’t have my meat-crazy family. Worth frying some up special though! For Andrea – I get 1 lb of bread/pizza dough fresh at Trader Joe’s. I aspire to be a bread dough maker, but alas.

  3. Cindy Guffey says

    This looks wonderful. I make a very similar recipe using dried ranch mix. It is so delicious that we rarely have leftovers. However, my daughter would like to make it for her 4-H cooking entry. Does it require refrigeration if it is not devoured while still warm?? Thanks for your response, if you know!!

    • says

      Andrea- A three cup of flour recipe should be just about right. Maybe there’ll be a bit extra, but extra bread is never a problem in my book.
      Debbie- Let me tell you my secret. I make a couple pounds of bacon at a time when I DON’T need it for a recipe, crumble it, and keep it very well hidden indeed in a tightly covered container in the refrigerator. Then I can throw it around like fairy dust. :-)
      Jackie- That it is, that it is!
      Heidi- Well, thank you!

  4. says

    Do you see any reason that you couldn’t do this with a can of Grands biscuits cut into say thirds instead of bread dough??? I’m thinking creative brunch on a weekend morning…

  5. says

    You had me at bacon (again) :)

    Rebecca – I think you have outdone yourself with this one. This is the stuff that dreams are made of…at least, it is for those of us who are bacon-obsessed. Do they have bacon rehab? I’m hiding if there is such a thing.

    Thanks so much!

  6. Yasmin says

    I can’t wait to make this! I had the same question as Andrea, so thanks for the suggestion Debbie. I’m headed to Trader Joe’s this weekend!

  7. Charlene says

    This looks wonderful. I think I’ll make it for a family gathering in a few weeks. (Although I’m unfamiliar with the concept of “leftover bacon”. Does such a thing really exist?!?)

  8. Stacy F. says

    I just made this using wheat pizza dough. It was, honestly, the most amazing things I’ve ever eaten! Bacon being my favorite food- I’ve eaten almost everything with bacon on/in it…but this wins the prize! My three toddlers wholeheartedly agree. Thank-you, thank-you, thank-you! Hopefully there is some left when my husband gets home from work…

  9. Chocolate Lady says

    Oh my goodness! My kids – wait, who am I kidding – I will be in hog heaven if I make this tomorrow for dinner. YUM!


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