Easy Jalapeno Bacon Cheese Bread

8 ounces cream cheese (lite is okay), very soft 1/4 cup unsalted butter (half of 1 stick) , very soft 2 cups (about 8 ounces) shredded mozzarella cheese (monterey jack, fontina, or another easy-melting cheese may be substituted) 1/2 cup cooked and diced bacon (from about 8 strips) 1/4 cup jalapeno peppers, diced with about 6 rounds reserved for garnishing (from about 1 small jalapeno) 2 teaspoons garlic powder, or to taste (1 to 2 finely minced garlic cloves may be substituted) 1 loaf French bread, sliced lengthwise (you will only use 1 of the halves for the recipe)

Preheat oven to 375F. Line a baking sheet with a Silpat or with aluminum foil for easier cleanup; set aside. To a large bowl, add the cream cheese, butter, and whisk to combine until smooth. Add the cheese, bacon, jalapenos, garlic, and stir to incorporate. Spread the mixture evenly over the one half of bread (Note - I used an average grocery store bakery loaf of French bread, about 1 pound, and the filling nicely covered one half in a fairly thick layer. Save the other half for French Toast Muffins, Cinnamon-Sugar Streusel Baked French Toast, etc.

If the loaf you use is smaller, you may be able to coat both halves, but make sure to watch and make any necessary adjustments to baking time.) Bake for about 25 to 30 minutes or until cheese is melted, bubbly, and as golden as desired. Because all bread and cheese varies, watch bread closely so it doesn't burn. Garnish with reserved jalapeno rounds and serve immediately. Bread is best warm and fresh.