Crack Bread – Cheesy Garlic Bread
Transform a baguette into Crack Bread, the best homemade Cheesy Garlic Bread you’ve ever tried. This easy recipe lets you make delicious and affordable cheesy bread from scratch.
People. Listen carefully, please. ^THIS BREAD. You need it in your life.
The first time I ever made it I served it for our Sunday family dinners. I doubled the recipe, put the platter on the table, blinked and it was devoured. Thankfully, I had reserved two slices for myself in the kitchen and then later had to defend myself with my fork to keep it.
Then and there this was deemed “Crack Bread”.
Can I Make This Cheesy Garlic Bread Ahead of Time?
Yassssss! You can make the cheese sauce and store it in the fridge for up to a week. Simply slice the bread right before serving and it’s ready to go.
Can I Freeze Cheesy Garlic Bread?
That is a 10-4 big buddy! Maybe you get a killer deal on bread or cream cheese or just want to have a few loaves ready to go? It’s totally freezeable; you got this.
Put the cheese sauce on the bread and place a piece of parchment between the two slices (to keep the cheese from sticking to the other slice upon thawing). Wrap tightly in foil and place in a freezer bag.
Allow bread to thaw before baking.
What Kind of Bread Should I Use?
The recipe calls for a baguette but feel free to use whatever you have on hand. If you use a wider bread – like French – you’ll want to double the ingredients to account for the larger surface area.
I love to make baguettes when I have time (I use the recipe in this book), but they’re also super affordable at the store when you’re in a time crunch.
Here’s How to Make Cheesy Garlic Bread:
*Detailed & printable recipe card at the bottom of the post
In a stand mixer combine the butter, cream cheese, parmesan, and garlic until creamed. Add the herbs and mix a few more times and refrigerate for a few hours (if possible).
Slather the cheese sauce on the sliced baguette, put it on a baking sheet, and pop it under the broiler for a few minutes (see recipe card for specifics).
Pro Tips/Recipe Notes:
- Make sure your butter and cream cheese are at room temperature or the cheese mixture won’t mix well and will be lumpy.
- Watch your bread closely while it is under the broiler. It can go from “amazing and toasty” to “burnt turd” in a heartbeat.
- No mixer? Microwave the cream cheese and butter until soft and mix really well with a fork.
- The flavor will be even more awesome if you refrigerate the cheese mixture for a few hours. But if you don’t have time for that it’s ok to use right away.
- The bread is easier to cut if you have a pair of kitchen shears.
Enjoy This Bread With These Sustainable Cooks Recipes:
- Homemade Easy Tomato Soup
- Hidden Veggies Chili
- Healthy Sausage and Roasted Vegetables Sheet Pan Dinner
- The Ultimate Chicken Gnocchi Soup
- Perfect Roasted Chicken Every Time
More Great Bread Recipes to Try
- Squishy Soft Homemade Pretzel Rolls
- Roasted Garlic and Asiago Cheese No Knead Bread
- Red Lobster Cheddar Bay Biscuit
- No Knead Bread
Making this recipe or others?
Transform a baguette into Crack Bread, the best homemade Cheesy Garlic Bread you've ever tried. Make delicious and affordable cheesy bread from scratch.
In a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, parmesan, and garlic and beat on medium until well combined.
Add the herbs, and beat on low until the herbs are distributed. If possible, refrigerate for 2 hours.
Slice the baguette in half, length-wise down the middle. Place on a rimmed baking sheet. Microwave the butter mix for about 15 seconds to soften. Using a silicone spatula, spread the mixture evenly on the baguettes.
Place under the broiler for 2 minutes (on high) or 3 minutes (on low), or until the cheese is lightly browned and bubbling.
Adapted from the LA Times.
Make sure your butter and cream cheese are at room temperature or the cheese mixture won't mix well and will be lumpy.
No mixer? Microwave the cream cheese and butter until soft and mix really well with a fork.
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This recipe was originally published in 2012. It has been retested and updated with reader feedback. New photos have been added and the recipe has been made printable. For reference, this is one of the photos from the original post: