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Glazed bacon cheese-mas cob loaf recipe
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Impress this Christmas with a game-changing bacon and cheese cob loaf, loaded with a maple glaze, crusty bread, and ultra-cheesy filling. It's a festive showstopper!
Ingredients:
  • 18.20 gm olive oil
  • 150g short cut bacon rashers, finely chopped
  • 1 small brown onion, finely chopped
  • 250g cream cheese, at room temperature, chopped
  • 125g (1/2 cup) sour cream
  • 82.50 ml chopped fresh continental parsley leaves, plus extra leaves, to serve
  • 1 (about 20cm) cob loaf
  • 18 streaky bacon rashers
  • 80ml (1/3 cup) maple syrup
  • Peeled baby carrots, to serve
  • Lebanese cucumber wedges, to serve
Instructions:
  • Preheat your oven to a toasty 220C (200C if you're a fan forced friend) and get that baking tray dressed up with a fancy layer of baking paper.
  • In a hot frying pan, sizzle the bacon and onion in oil until the bacon turns golden brown. Stir in the garlic for 30 seconds until fragrant. Then, pour everything into a bowl to cool down.
  • Combine the cream cheese, sour cream, and parsley with the bacon mixture. Season with salt and pepper. Stir until well mixed.
  • Slice off the top of the cob loaf, 4cm from the top, and set it aside. Remove the inner bread, leaving a 2cm-thick shell. Cut the removed bread into large pieces and the reserved top into wedges.
  • Lay the cob on the prepared tray and wrap each rasher around the side, securing the ends underneath. Brush with syrup and bake for 20 minutes.
  • Fill loaf with bacon mixture. Brush rashers with syrup once more. Spread chopped bread on tray. Lightly spray with oil and glaze with a bit of the reserved syrup.
  • Lower oven temperature to 180C (160C if using fan-forced setting) and continue baking for 20 minutes, or until golden brown. Brush the rashers with the remaining syrup, sprinkle with extra parsley, and serve with carrot and cucumber on the side.

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