For the bread (use store-bought brioche or homemade rolls—ideally about 5 inches wide):

Soft dinner rolls or brioche buns

For the cream cheese filling:

8 oz cream cheese, softened to room temperature

¼ cup granulated sugar

For the garlic butter custard:

1 cup unsalted butter, melted

½ cup whole milk or half‑and‑half

2 Tbsp granulated sugar

Minced garlic (to taste, about 2–3 Tbsp)

2 large eggs, beaten

Dry parsley flakes (to taste)

(Optional) Salt to taste

To finish:

Grated Parmesan cheese

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Preheat your oven to 400 °F (200 °C).

Take the rolls and make 6 to 8 deep cuts into each—slice nearly to the base but don’t cut all the way through.

In a bowl, whisk together the softened cream cheese and sugar until smooth. Transfer into a piping bag or plastic bag and snip the tip.

Pipe the cream cheese into each of the bread’s wedges so each segment is filled.

Mix melted butter, milk (or half-and-half), sugar, minced garlic, beaten eggs, and parsley to create a garlic butter “custard.”

Dunk each filled roll into the garlic butter custard, ensuring it gets between slices. Let excess drip off.

Place the coated rolls on a parchment-lined baking tray, seam-side down.

Sprinkle grated Parmesan cheese on top.

Bake for 15–20 minutes, or until the tops are golden-brown and the custard has set.

Cool slightly before serving—this lets the custardy center firm up just right.