Korean Cream Cheese Garlic Bread

I adore how this recipe delivers soft, fluffy bread slathered with a rich cream cheese and garlic filling, and crowned with a golden, buttery garlic-parsley topping—I find it utterly irresistible, whether I serve it as a snack, appetizer, or light meal

Why You’ll Love This Recipe

I love how effortlessly it blends creamy, savory flavors with a satisfying crunch. It’s surprisingly easy to make, yet feels gourmet—perfect when I want something that looks impressive without a ton of effort. Whether I’m hosting friends or just indulging in comfort food, this bread always hits the spot

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• For the Bread:

  • 1 loaf of soft white bread (like brioche or milk bread)

  • 4 tbsp melted unsalted butter

  • 1/4 tsp salt

• Cream Cheese Filling:

  • 8 oz softened cream cheese

  • 4 cloves garlic, minced

  • 1/4 cup finely chopped green onions

  • 2 tbsp chopped fresh parsley (optional)

  • 1/2 tsp black pepper

  • 1/4 tsp salt

  • 1/4 tsp red pepper flakes (optional for heat)

• Topping:

  • 2 tbsp melted unsalted butter

  • 1 tbsp minced garlic

  • 1 tbsp chopped fresh parsley

directions

1. I preheat the oven to 350 °F (175 °C).

2. I make the filling by mixing softened cream cheese, garlic, green onions, parsley (if using), black pepper, salt, and—if I want a kick—red pepper flakes until creamy

3. I slice the bread diagonally about 1–2 inches apart, careful not to cut all the way through, creating pockets for the filling

4. I spread the cream cheese mixture into each slice evenly

5. I brush the bread’s exterior with melted butter mixed with a pinch of salt

6. I wrap the loaf loosely in foil and bake for 15 minutes. Then, I remove the foil and bake another 10–15 minutes until the top is golden and crispy

7. I whisk together melted butter, garlic, and parsley for the topping and brush it over the hot loaf just before returning it to the oven for 2–3 minutes to infuse the flavors

8. I let it cool briefly before slicing and serving warm

Servings and timing

• Servings: I typically get 6 to 8 pieces from one loaf

• Timing:

  • Prep time: 20 minutes

  • Cook time: 30 minutes

  • Total time: 1 hour

Variations

I love mixing things up, such as:

• Adding shredded mozzarella or cheddar for extra cheesiness.

• Incorporating jalapeños or sriracha into the filling for a spicy twist.

• Mixing in chopped veggies like bell peppers or mushrooms.

• Using a garlic herb butter instead of plain butter for an extra flavor kick.

• Turning it sweet by using cream cheese with cinnamon sugar and topping with fruit.

• Making mini versions with slider buns—perfect for parties

storage/reheating

I store leftovers wrapped tightly in the fridge for up to 2 days. If I want to prepare ahead, I’ll freeze the unbaked stuffed loaf for up to 1 month, then thaw overnight before baking. To reheat, I pop slices into a preheated 350 °F (175 °C) oven for about 10 minutes—that restores that lovely crisp-on-the-outside, creamy-inside texture

FAQs

1. Can I use a different type of bread?

I can—challah, sandwich bread, or sourdough all work well for different textures and flavors

2. Is this recipe vegetarian?

Yes—it’s entirely vegetarian since it contains no meat

3. Can I prepare the filling ahead of time?

Absolutely—I sometimes make the filling a day ahead and refrigerate it.

4. What if I don’t like garlic?

I might reduce the garlic or replace it with herbs like chives for milder flavor

5. Can I make this gluten-free?

Certainly—I swap in a gluten-free bread option and follow the same process

Conclusion

I find that Korean Cream Cheese Garlic Bread is an irresistible blend of creamy, savory richness and toasty garlic goodness. It looks luxe yet comes together easily—and it fills my home with the most tempting aroma. Whether I’m serving it at dinner, for movie night, or as a cozy snack, it’s always a crowd-pleaser. I can’t wait to make—and enjoy—it again!

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