Baker Sarah Jenkins - Fusion Baking Expert
👨‍🍳 Fusion Baking Expert

Recipe by Mitchell

🎓 Pastry Chef ⏰ Street Food Enthusiast 🍽️ Recipe Developer

❤️ My Recipe Story

"I first tried this style of garlic bread at a night market in Seoul and was blown away by the combination of sweet and savory. The 'custard' coating (using eggs and milk with the butter) creates a texture that is impossibly soft inside and crunchy outside."

Sarah specializes in adapting international street food trends for the home kitchen. She believes that the best baking combines comforting textures with unexpected flavor profiles.

View All Mitchell's Recipes →
Golden brown pull-apart bread loaf oozing with white cream cheese and glistening with herb garlic butter on a wooden board

The Sweet and Savory Balance

The magic of this recipe is the contrast. Traditional garlic bread is purely savory, but the addition of sugar to the cream cheese and condensed milk to the garlic butter creates a 'swalty' (sweet and salty) profile that is addictive. Don't skip the sugar—it cuts through the richness of the fat.

The custard mixture is also unique. By adding eggs and cream to the melted butter, you create a coating that sets like a savory French toast on the outside of the bread, keeping the interior moist while the crust crisps up.

💡 Professional Tip

If your bread is very fresh/soft, leave it out on the counter for a few hours to stale slightly before cutting. This makes it easier to slice and helps it absorb the garlic custard without falling apart.

Frequently Asked Questions

No, pre-made garlic bread usually already has butter/oil. This recipe requires a plain loaf because you are adding a significant amount of liquid custard and filling.

A crusty sourdough batard, Italian loaf, or French boule works best. You need a crust that can stand up to the heavy filling and liquid coating.

Yes! The signature of Korean-style garlic bread is the sweetness. If you prefer it strictly savory, you can reduce the sugar and omit the condensed milk, but it will taste different.

You can stuff the bread and coat it up to 4 hours in advance. Keep it refrigerated, then bake directly from the fridge, adding 5 minutes to the bake time.

Wrap tightly in foil and refrigerate for up to 2 days. Reheat in the oven or air fryer. Do not microwave, or it will become rubbery.

You can mix mozzarella into the cream cheese, but don't replace it entirely. The cream cheese provides the necessary creamy texture that doesn't just turn into oil when melted.

You might have used a bread that was too soft/airy (like supermarket white bread) or poured too much custard at once. Use a sturdy loaf.

Absolutely. Chives, rosemary, or dried oregano are great additions to the butter mixture alongside the parsley.

Recipe Troubleshooting Guide

✅

Bread Falling Apart

Problem: Slices detach from the base while stuffing

Solution: Use chopsticks as a guide when cutting—place them on either side of the loaf to stop your knife from cutting all the way through.

✅

Filling Leaking Out

Problem: Cheese melts out completely onto the pan

Solution: Use full-fat cream cheese (block style, not tub). Tub cream cheese has higher water content and melts too fast.

✅

Burnt Garlic

Problem: Top burns before inside is hot

Prevention: Tent the loaf loosely with aluminum foil if the top browns too quickly. Remove foil for the last 5 minutes to crisp.

✅

Too Greasy

Problem: Bread feels overly oily

Recovery: Ensure you are whisking the eggs into the butter mixture thoroughly to emulsify it. The egg helps bind the fats.

✅

Raw Egg Taste

Problem: Custard tastes egg-y

Prevention: Ensure the oven is fully preheated and bake for the full time. The custard needs to reach 160°F to cook the egg and remove the raw flavor.

✅

Flavor Balance

Too Sweet: Reduce sugar in cream cheese by half

Too Salty: Use unsalted butter for the custard base

Bland: Double the amount of minced garlic

Ingredients for cheesy garlic bread: loaf of bread, blocks of cream cheese, butter, fresh parsley, garlic cloves, and eggs

The Importance of Fresh Aromatics

Since this recipe relies heavily on garlic, using fresh cloves is non-negotiable. Jarred minced garlic often has a bitter or acidic aftertaste that becomes prominent when baked in large quantities. Take the time to mince fresh cloves for the best flavor.

Similarly, fresh parsley adds a brightness that cuts through the heavy cheese and butter. Dried parsley can be used for color, but it lacks the fresh grassy notes that balance the dish. If using dried, reduce the amount by half.

Essential Ingredient Notes

  • Cream Cheese: Use block-style cream cheese at room temperature. It has less moisture than spreadable tub varieties and holds up better in the oven.
  • Bread Selection: A day-old unsliced sourdough or rustic Italian loaf is perfect. The slightly tougher crust prevents the bread from turning into mush when soaked.
  • Butter: Unsalted butter is preferred so you can control the sodium, especially since cream cheese already contains salt.
Piping cream cheese between bread slices and pouring garlic butter custard over the loaf

Assembly Techniques

Getting the filling deep into the bread is key. Don't be afraid to gently pry the slices apart with your fingers to pipe the cheese all the way to the 'spine' of the loaf. If you only fill the top, the bottom will be dry.

When applying the garlic custard, exactness isn't required, but coverage is. A pastry brush helps distribute the herbs and garlic chunks evenly so they don't all slide off the side. Ensure the exposed crust gets a good coating for that glossy finish.

The Custard Dip

If using smaller individual rolls instead of a loaf, you can actually dunk the entire bread into the garlic butter mixture. For a large loaf, spooning or pouring is cleaner and more effective.

Cheesy Garlic Cream Cheese Pull-Apart Bread

Prep 15 min
Cook 20 min
Serves 8 servings
Level Easy

📋 Ingredients

The Bread & Filling

  • 200g unsalted butter, melted
    Base for the sauce
  • 60ml heavy cream
    Adds richness to coating
  • 2 large eggs
    Creates the custard texture
  • 6 cloves garlic, minced
    Fresh is best
  • 30g fresh parsley, chopped
    For color and freshness
  • 2 tbsp condensed milk
    Adds signature sweetness
  • 1/4 tsp salt
    To taste

Garlic Butter Custard

  • 1 large rustic loaf
    Sourdough or Italian batard
  • 450g cream cheese, softened
    Block style works best
  • 50g granulated sugar
    Sweetens the cheese filling

Instructions

  1. Prepare the Bread

    Preheat oven to 375°F (190°C). Cut the loaf into 1-inch thick slices, cutting almost all the way to the bottom but leaving the base intact so the loaf stays together.

  2. Make Cheese Filling

    In a medium bowl, beat the softened cream cheese and sugar until smooth and fluffy. Transfer mixture to a piping bag or a ziplock bag with the corner snipped off.

  3. Make Garlic Custard

    In a separate bowl, whisk together melted butter, heavy cream, eggs, minced garlic, parsley, condensed milk (or honey), and salt until well combined.

  4. Stuff and Coat

    Pipe the cream cheese mixture generously between every slice of bread. Place the loaf on a baking sheet lined with foil. Pour or brush the garlic butter custard over the entire loaf, ensuring it seeps into the cracks and coats the crust thoroughly.

  5. Bake and Serve

    Bake for 18-20 minutes until the bread is golden brown, crispy on the outside, and the custard is set. Serve hot immediately.

Recipe Notes & Tips

Make It Spicy

Add 1 teaspoon of red pepper flakes to the garlic butter custard for a spicy kick that balances the sweetness.

Serving Size

This is very rich. One or two slices per person is usually enough, making it a great party appetizer.

Cheese Variations

Try mixing 1/2 cup of shredded gruyere or sharp cheddar into the cream cheese filling for a more savory complex flavor.