Sliced Garlic Bread Loaf (For a Crowd!)

by Sabrina Snyder

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Garlic Bread – made with a pre-sliced loaf of bread in just minutes, and enough to feed a large crowd with no mess or slicing. This semi-homemade garlic bread is in the oven in minutes.

Garlic Bread Loaf made with a pre-sliced loaf of bread

Garlic Bread for the Masses

Garlic Bread made from a sliced loaf is made for a crowd and is the easiest and mess-free way to serve a whole lot of garlic bread, with minimal work. The idea for this garlic bread recipe came about when I was having a party for a bunch of kids (client party).

The theme was a pasta bar and the adults had wanted garlic bread options (read: more than one kind of garlic bread) and I thought about what I could prep ahead of time that wouldn’t make a huge mess. Homemade Garlic Bread toasted in oven

“Clean” Garlic Bread

The issue I have with regular garlic bread recipes is you spread the topping on and bake, but then once you take the loaf out the slicing makes a giant crumbly mess. Since private chefs = dishwashers/cleaning crew at the end of the night I planned for every part of this party including cleanup. How to make garlic bread from a pre-sliced loaf of bread in just minutes.

This is How to Make Garlic Bread that everyone LOVEs

This Sliced Garlic Bread Loaf was a HUGE hit, was the first garlic bread to run out (even though I made 4 loaves of it) and the kids loved it too (the loaf I made for the kids had half the garlic).

So if you’re planning pasta nights for a crowd and you’re thinking of making a garlic bread to go with it, I highly suggest this homemade Garlic Bread loaf. It even keeps warm on your table if you leave the foil wrapping mostly around it and wrap a kitchen towel around it to keep heat in.

Garlic Bread Loaf made in just minutes from pre-sliced bread

this homemade Garlic Bread is Buttery toasty

If you’re looking for a garlic bread that’s toastier and more buttery you can certainly add more butter, but I promise even if the pictures look a bit less buttery than you’re used to the soft interior is very buttery tasting even if it doesn’t brown as much.

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Dinner, then Dessert

Sliced Garlic Bread Loaf (For a Crowd!)

Sliced Garlic Bread Loaf made with a pre-sliced loaf of bread in just minutes and enough to feed a large crowd with no mess or slicing involved. In the oven in minutes.
Yield 12 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bread
Cuisine American
Author Sabrina Snyder
Sliced Garlic Bread Loaf made with a pre-sliced loaf of bread in just minutes and enough to feed a large crowd with no mess or slicing involved. In the oven in minutes.
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Ingredients
 

  • 1 loaf shepherds bread or French bread , sliced
  • 12 tablespoons butter , room temperature
  • 6 cloves garlic , minced
  • 1/4 cup parsley , minced
  • 1/4 teaspoon Kosher salt

Instructions

  • Preheat the oven to 400 degrees.
  • Mix the butter, garlic, parsley and kosher salt and spread the butter compound onto the slices of bread.
  • Wrap the bread loaf in foil until fully covered (I used two large sheets in a + shape and wrap up the sides until covered.
  • Bake for 15-18 minutes, then open the foil packet and bake an additional 5 minutes.

Nutrition

Calories: 199kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 320mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 455IU | Vitamin C: 2.1mg | Calcium: 22mg | Iron: 1.3mg
Keyword: Garlic Bread Loaf

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How to make Garlic Bread with homemade garlic bread spread and pre-sliced bread

Sliced Garlic Bread Loaf made with a pre-sliced loaf of bread in just minutes and enough to feed a large crowd with no mess or slicing involved. In the oven in minutes.
Sliced Garlic Bread Loaf made with a pre-sliced loaf of bread in just minutes and enough to feed a large crowd with no mess or slicing involved. In the oven in minutes.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I’ve been making garlic bread this way since I was a little girl. My mom didn’t know how to make any other kind. I introduced my husband and step-kids to it and they can’t get enough. They are the pickiest eaters, but constantly ask for more of this. They even asked if I’d teach their mom and grandma how to make it. ?

    Reply

  3. Sabrina
    Thank you for the recipe and brilliant idea.
    I am cooking for a wedding -150 people.
    Do you think I could make this the day before- keeping the integrity of the bread?
    Thank you

    Reply

    2. Did you make this for the wedding? If so, please share how it went. How many loaves did you use? I am cooking for a dinner of about 150 and would love your feedback!

      Reply