In a small bowl, cream together the softened Butter and Ranch Seasoning ingredients until well combined.
Spread the Butter mixture evenly over both cut sides of the bread.
Combine the Smoked Gouda, Gruyere, and Parmigiano-Reggiano cheeses in a bowl.
Sprinkle 1 1/2 cups of the cheese blend over the bottom half of the bread.
To make the candied bacon, brush the Applewood Smoked Bacon slices with Maple syrup and bake on a parchment-lined baking sheet for 10-12 minutes, or until crispy and caramelized. Crumble the candied bacon.
Top with the crumbled candied Bacon.
Sprinkle the remaining 1/2 cup of the cheese blend over the bacon.
Place the top half of the bread over the cheese and bacon.
Wrap the loaf loosely in aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the bread is golden brown.
While the bread is baking, prepare the Ranch Drizzle by combining the Crème fraîche, Buttermilk, and Lemon juice in a small bowl. Mix well.
Drizzle the Ranch Drizzle over the baked cheesy bread before serving.
Ingredients
6
1 loaf500 gBrioche bread - pre-made
1/4 cup57 gEuropean-style Butter - softened
1 tbsp15 mLFreeze-dried chives
1 tsp5 mLGranulated garlic
1 tsp5 mLGranulated onion
1/2 tsp2.5 mLDill - finely chopped
1/4 tsp1.25 mLWhite pepper - freshly ground
1 cup112 gSmoked Gouda - shredded
1/2 cup56 gGruyere - shredded
1/4 cup28 gParmigiano-Reggiano - grated
8 slices113 gApplewood Smoked Bacon - thick-cut
2 tbsp30 mLMaple syrup
1/3 cup80 gCrème fraîche
1 tbsp15 mLButtermilk
1 tsp5 mLLemon juice - fresh
Equipment
Baking sheet
Parchment paper
Small bowls
Knife
Aluminum foil
Instructions
Preheat oven to 350°F (175°C).
Slice the Brioche bread in half horizontally.
In a small bowl, cream together the softened Butter and Ranch Seasoning ingredients until well combined.
Spread the Butter mixture evenly over both cut sides of the bread.
Combine the Smoked Gouda, Gruyere, and Parmigiano-Reggiano cheeses in a bowl.
Sprinkle 1 1/2 cups of the cheese blend over the bottom half of the bread.
To make the candied bacon, brush the Applewood Smoked Bacon slices with Maple syrup and bake on a parchment-lined baking sheet for 10-12 minutes, or until crispy and caramelized. Crumble the candied bacon.
Top with the crumbled candied Bacon.
Sprinkle the remaining 1/2 cup of the cheese blend over the bacon.
Place the top half of the bread over the cheese and bacon.
Wrap the loaf loosely in aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the bread is golden brown.
While the bread is baking, prepare the Ranch Drizzle by combining the Crème fraîche, Buttermilk, and Lemon juice in a small bowl. Mix well.
Drizzle the Ranch Drizzle over the baked cheesy bread before serving.
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