They are typically larger than a roll but smaller than a full sized loaf of bread.

Bread bowls can be used to serve chili, New England–style clam chowder, and other thick soups and stews (often, but not always, with a cheese or cream base).

A British firm has marketed naan bowls filled with chicken tikka masala.

[1] Spinach dip made with dehydrated vegetable soup mix is often served in a round pumpernickel bread loaf.

It uses Texas toast – preferably those cut from the soft loaves popular in East Asia – deep frying the bread to a crisp.