Bread Boats 4 Ways

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Meatball Bread Boat

for 4 servings

½ lb ground beef
½ lb Italian sausage
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon pepper
2 tablespoons dried basil
1 cup grated parmesan cheese, half for the meatballs, half for the boat topping
1 egg
½ cup breadcrumb
½ cup water
3 cups marinara sauce
1 italian bread loaf
3 cups shredded mozzarella cheese, Shredded


  1. In a large bowl, combine beef, sausage, salt, garlic powder, pepper, basil, half of the parmesan, egg, bread crumbs, water. It works well to squish the mixture with your hands.
  2. Shape the meatballs into balls roughly larger than a golf ball, or desired size.
  3. Coat a large pan with olive oil and bring to a medium-high heat.
  4. Brown the meatballs on all sides.
  5. Set aside meatballs and remove excess grease.
  6. Return the meatballs to the hot pan, add marinara sauce and simmer for 15 minutes, or until meatballs are cooked through.
  7. Cut a long rectangle through the top of the bread loaf and partially unstuff the loaf.
  8. Layer the bottom of the loaf with half the mozzarella, cooked meatballs, sauce, then top with the rest of the mozzarella and parmesan.
  9. Bake for 25 minutes at 350˚F (180˚C).
  10. Enjoy!

Pizza Bread Boat

for 1 boat

1 loaf baguette
8 oz mozzarella cheese
7 oz pizza sauce
10 slices presliced pepperoni


  1. Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
  2. Line the bottom of the inside with Mozzarella cheese, spoon pizza sauce on top of the cheese, add another layer of cheese, then lay the pepperoni slices on top and tuck the edges inside the bread.
  3. Bake for 25 minutes at 350˚F (175˚C).
  4. Cut and serve while still warm.
  5. Enjoy!


Bacon, Egg, And Cheese Breakfast Bread Boat

for 1 boat

1 baguette
5 large eggs
⅓ cup heavy cream, or whole milk
4 oz bacon bit, cooked
4 oz cheese, shredded
2 green onions, thinly sliced


  1. In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
  2. Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
  3. Spoon the mixture into the baguette.
  4. Bake for 25 minutes at 350°F/ 175°C
  5. Cut and serve while still warm.
  6. Enjoy!


Blueberry French Toast Boat

for 5 servings

4 oz cream cheese, softened
¼ cup sugar
1 teaspoon cinnamon
4 eggs
½ cup heavy cream
14 oz french bread, 1 loaf
1 cup blueberry
maple syrup, to dip


  1. Preheat oven to 400˚F (200˚C).
  2. In a bowl, combine softened cream cheese, sugar, and cinnamon.
  3. Add eggs and heavy cream and whisk until well combined. Set aside.
  4. Cut a rectangle along the top of the loaf of french bread and pull out the part you cut along with the soft inside of the loaf. Set the “bread boat” aside.
  5. Tear apart the rectangle and soft inside of the bread that you removed into little bite-size pieces.
  6. Gently, fold the bread pieces and blueberries into the egg mixture until all of the liquid is absorbed.
  7. Place the “bread boat” on a baking sheet lined with parchment paper and pour in the bread and egg mixture.
  8. Bake for 30-40 minutes or until the top is golden brown. If the top is browning too quickly, cover the top of the boat in foil for the remaining time.
  9. Let cool before cutting into slices and serve with maple syrup.
  10. Enjoy!