Korean cream cheese garlic bread is sweet and salty, soft and crunchy in one mouthwatering bite. Filled with sweetened cream cheese and dipped in rich, creamy garlic butter, it's unlike any garlic bread you’ve had before.
Preheat your oven to 350F. Line a large or commercial sized baking pan with parchment paper and set aside.
In a medium-sized bowl, beat softened cream cheese with ¼ cup sugar until smooth and incorporated.
Transfer the cream cheese mixture to a piping bag or a large Ziploc bag with one of the corners cut off and set aside.
In another bowl (large enough so you can dip your whole bread in), whisk 1 cup melted unsalted butter, ½ cup milk, 2 tbsp sugar, 2 tbsp minced garlic, 1 tbsp dry parsley and 2 eggs until combined.
Take a piece of bread and make 3 slices (which would result to 6 wedges). Make sure not to slice the bread all the way through. You want to cut about 90% to the bottom but not slice the bread completely.
Pipe cream cheese filling into each wedge and on the middle of the bread.
Then dip each bread top side down into your garlic mixture (don’t worry, the cream cheese will stay in place). Remember that you want the sweet garlic mixture to get into every nook and cranny of your bread roll so after you’ve dipped all of your bread, spoon extra garlic mixture between your wedges to make sure each slice is coated.
Place the bread on your baking sheet, sprinkle some parmesan cheese (optional) and bake for 10-15 minutes or until the tops turn golden brown.
See post for lots of baking tips, storage instructions and FAQs.