Name: Best Cheesy Garlic Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 8–10 garlic cloves; 2 tbsp olive oil; Pinch of salt; Roasted garlic (from above); ½ cup butter, melted; 1 egg; ¼ cup milk; ½ tsp salt; ½ tsp paprika; 2 tbsp chopped parsley; 12 King’s Hawaiian Sweet Rolls (or 1 French baguette); 2 cups shredded mozzarella; Chopped parsley and chili flakes (for topping)

Jump to Recipe·Leave a Review

This cheesy garlic bread isn’t just a side dish—it’s the reason I turn on my oven. Buttery, crispy, packed with roasted garlic, and covered in broiled cheese, this recipe takes garlic bread to a whole new level. Thanks to a few clever twists, like roasted garlic and a buttery custard soak, it turns out irresistibly flavorful without feeling heavy.

Best Cheesy Garlic Bread

Why I Love This Recipe

I’ve made a lot of garlic breads, but this one hits every mark. It’s not just about throwing garlic and butter on bread—this version dives deep into flavor and texture. The roasted garlic adds sweet richness, the garlic butter custard soaks into every crevice of the bread, and the triple baking ensures a crisp bite with gooey, stretchy cheese on top. It’s also versatile: perfect for gatherings, pasta night, or just because I want something comforting.

Ingredients

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

Roasted Garlic:

8-10 garlic cloves
2 tablespoons olive oil
Pinch of salt

Garlic Butter Custard:

Roasted garlic (from above)
½ cup butter, melted
1 egg
¼ cup milk
½ teaspoon salt
½ teaspoon paprika
2 tablespoons chopped fresh parsley

Assembly:

12 King’s Hawaiian Original Sweet Rolls, kept in full sheet form (or a French baguette of similar size)
2 cups shredded mozzarella cheese
Chopped parsley and chili flakes for serving

Directions

Roast the garlic:
I start by preheating the oven to 400°F. Then, I mix peeled garlic cloves with olive oil and a pinch of salt, placing them in a covered oven-safe pot (or wrapping them in foil). I bake them for about 20 minutes until they’re golden and soft. Once cooled slightly, I mash them up and set them aside.
Make the garlic butter custard:
In a bowl, I whisk together the mashed roasted garlic, melted butter, egg, milk, salt, paprika, and chopped parsley until smooth.
Bake the bread:
I lower the oven temperature to 350°F. Using a sharp knife, I cut the bread sheet into two halves and bake them on a tray for 8-10 minutes until light golden and crispy.
Dip and bake again:
I transfer the custard mixture to a wide pan and dip the baked bread halves in it, making sure they’re fully coated. Then, I place them back on the baking tray and bake for 15-18 minutes until beautifully golden.
Top with cheese and broil:
I generously cover the bread with shredded mozzarella and broil for around 5 minutes until the cheese is melted, bubbly, and slightly charred.
Finish and serve:
I sprinkle fresh parsley and chili flakes on top, slice into sticks, and serve warm.

Servings and Timing

This recipe yields about 12 servings. It takes roughly 20 minutes of prep time and 1 hour of cooking time, totaling 1 hour and 20 minutes from start to finish. Perfect for feeding a crowd or saving extras for later.

Variations

Bread swap: I’ve used King’s Hawaiian rolls for a hint of sweetness, but a French baguette or ciabatta gives a more traditional garlic bread feel.
Cheese lovers: Add a blend of cheddar, parmesan, or gouda with the mozzarella for a deeper flavor.
Spicy kick: I like adding chili flakes into the custard or sprinkling them on top before broiling.
No egg version: If I’m avoiding eggs, I increase the butter and milk slightly and still get a rich, creamy soak.
Herb twist: Swapping parsley with basil or oregano gives it a more Italian vibe.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I like to use the oven at 350°F for about 10 minutes to keep the edges crispy. If I’m in a rush, a quick microwave warm-up works too, but the bread softens more that way. For longer storage, I wrap the garlic bread tightly and freeze for up to 2 months—just reheat in the oven straight from frozen.

FAQs

Can I substitute the King’s Hawaiian rolls with another type of bread?

Yes, I often switch things up with French baguettes, ciabatta, or even sourdough. Any loaf or sheet-style bread works, just make sure it’s sturdy enough to hold the custard.

Can I skip the egg in this recipe?

Absolutely. I’ve made it without the egg by increasing the butter and milk slightly. It turns out just as delicious, though slightly less custardy.

Can I make this without roasting the garlic?

Technically, yes—but I wouldn’t skip it. Roasting transforms the garlic, making it sweet and mellow. Raw garlic can taste harsh and overpowering in comparison.

How do I prevent the bread from getting soggy?

I make sure the bread is pre-toasted before dipping and don’t leave it sitting in the custard too long. A quick, even dip is enough to soak in the flavor without turning it mushy.

Can I make this ahead of time?

Yes. I usually roast the garlic and prepare the custard ahead. I also bake the first round in advance, then top with cheese and broil just before serving for that freshly-melted finish.

Conclusion

This cheesy garlic bread is more than a side—it’s an experience. The richness of roasted garlic, the indulgence of custard-soaked bread, and the irresistible pull of melted cheese make every bite a little celebration. Whether I’m serving guests or treating myself, this recipe never fails to impress. It’s bold, buttery, and baked to perfection.