Dessert

Best Cheesy Garlic Bread Recipe

ByLily Monroe October 26, 2025October 26, 2025

Introduction

This Best Cheesy Garlic Bread recipe takes classic garlic bread to the next level with roasted garlic and a rich, custardy butter mixture. Topped with melted mozzarella and a sprinkle of fresh parsley and chili flakes, it’s perfect as a snack or a crowd-pleasing side.

A close-up of two square shaped cheesy garlic breads placed on a wooden cutting board, each bread is cut into eight long, thin pieces. The top layer is golden-brown melted mozzarella cheese sprinkled with finely chopped green parsley and red pepper flakes. The edges of the thick, golden crust are slightly darkened. The background is a white marbled texture with some scattered green herbs and red flakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8-10 garlic cloves
2 tbsp olive oil
Pinch of salt
½ cup butter, melted (113g)
1 egg
¼ cup milk (60g)
½ tsp salt
½ tsp paprika
2 tbsp chopped fresh parsley
12 King’s Hawaiian Original Hawaiian Sheet Rolls (or a French baguette of similar size)
2 cups shredded mozzarella cheese
Chopped parsley and chili flakes for serving

Instructions

Step 1: Preheat the oven to 400°F (200°C). Mix peeled garlic cloves with olive oil and a pinch of salt. Place in a small oven-safe pot with a lid or cover with foil and roast for about 20 minutes until soft and golden. Mash the roasted garlic with a fork and set aside.
Step 2: In a bowl, combine the mashed roasted garlic, melted butter, egg, milk, ½ tsp salt, paprika, and chopped parsley. Whisk thoroughly until fully combined.
Step 3: Reduce oven temperature to 350°F (175°C). Slice the sheet of rolls in half lengthwise using a sharp knife. Place the halves on a baking sheet and bake for 8–10 minutes until lightly golden and crispy.
Step 4: Pour the garlic butter custard into a larger pan. Carefully dip each baked bread half into the custard, coating all sides well.
Step 5: Return the coated bread to the baking sheet and bake at 350°F for 15–18 minutes until golden brown.
Step 6: Remove the bread from the oven and evenly sprinkle the shredded mozzarella on top. Switch oven to broil (grill) and broil for about 5 minutes until the cheese is melted and golden.
Step 7: Garnish with fresh chopped parsley and chili flakes. Slice, serve, and enjoy your cheesy garlic bread!

Tips & Variations

Use a French baguette instead of Hawaiian rolls for a crispier, more rustic version.
Add a sprinkle of grated Parmesan cheese on top along with mozzarella for extra flavor.
For a spicy kick, mix a pinch of cayenne pepper into the garlic butter custard.
If you don’t have fresh parsley, dried parsley or basil can be used as a substitute.

Storage

Store leftover cheesy garlic bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 4 days. Reheat in a toaster oven or conventional oven at 350°F for 5–7 minutes to regain crispness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a close-up of a cheesy pull-apart bread cut into rectangular slices on a wooden board. The base layer is a golden-brown baked bread crust with a slightly crispy texture. On top, there is a thick layer of melted white cheese, browned in spots with a bubbly texture. Small bits of green parsley and red chili flakes are sprinkled evenly across the cheese surface, adding color contrast. One slice is being lifted, revealing stretchy melted cheese stretching between the bread pieces. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the garlic butter custard ahead of time?

Yes, you can prepare the custard up to a day ahead and keep it refrigerated. Bring it to room temperature before dipping the bread for best results.

What can I use if I don’t have a broiler?

If your oven doesn’t have a broiler, bake the cheese-covered bread at 400°F for 5–7 minutes until the cheese melts and starts to brown. Keep a close eye to avoid burning.