Description
Korean Cream Cheese Garlic Bread: Buttery toast filled with cream cheese, garlic, and herbs. Indulgent, cheesy, and mouthwatering treat!
Ingredients
Scale
- 1 round bread loaf (8–10 inches diameter) or 6 individual bread rolls
- 8 oz (226g) cream cheese, softened at room temperature
- 2 tablespoons (30g) granulated sugar
- 1 tablespoon (15ml) heavy cream
- ½ cup (113g) unsalted butter, melted
- 4 garlic cloves, finely minced (about 2 tablespoons)
- 2 tablespoons (30ml) milk
- 3 tablespoons (45g) granulated sugar
- 1 large egg, beaten
- 1 tablespoon (3g) fresh parsley, finely chopped
- ½ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- Step 1: Prepare the Bread Preheat your oven to 350°F (175°C). Take your round bread loaf and use a sharp serrated knife to cut a crosshatch pattern, creating 6-8 wedges. Remember to leave about ¼ inch at the bottom so the loaf stays connected. If using individual rolls, cut each roll into quarters, again leaving the bottom intact. Place the bread on a baking sheet lined with parchment paper.
- Step 2: Make the Cream Cheese Filling In a medium bowl, beat the softened cream cheese until smooth and fluffy, about 1 minute. Add the 2 tablespoons of sugar and heavy cream, then continue beating until completely incorporated and the mixture is silky smooth. Transfer this filling to a piping bag or a ziplock bag with a corner snipped off.
- Step 3: Prepare the Garlic Butter Mixture In a separate bowl, combine the melted butter, minced garlic, milk, sugar, beaten egg, parsley, oregano, and salt. Whisk everything together until well combined. The mixture should be smooth and slightly thickened from the egg.
- Step 4: Assemble Your Korean Cream Cheese Garlic Bread Carefully pipe the cream cheese mixture into each cut section of the bread, distributing it evenly between all sections. Don’t overfill – aim to fill each section about ¾ of the way up to allow room for expansion during baking.
- Step 5: Apply the Garlic Butter Using a pastry brush, generously coat the entire bread with the garlic butter mixture, ensuring it seeps into all the crevices. Pay special attention to getting the mixture between the cuts. After the first coating, wait 2-3 minutes to allow absorption, then apply a second coat with the remaining butter mixture.
- Step 6: Bake to Perfection Bake in the preheated oven for 15-20 minutes until the bread turns golden brown and the garlic butter forms a slightly caramelized exterior. The cream cheese should be warm but still maintain its shape. For extra crispiness, broil for the final 1-2 minutes, watching carefully to prevent burning. Allow your Korean Cream Cheese Garlic Bread to cool for 5 minutes before serving to let the flavors settle and prevent burning your mouth on the hot filling.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving (1/6th of a loaf or 1 roll)
- Calories: 320
- Sugar: 12g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg