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).
Devour!
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:
- Whole30 Tomato Soup
- Hidden Veggies Chili
- Healthy Sausage and Roasted Vegetables Sheet Pan Dinner
- Copycat Olive Garden Gnocchi Soup
- Paleo Roasted Chicken
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?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
Transform a baguette into Crack Bread, the best homemade Cheesy Garlic Bread you've ever tried. Make delicious and affordable cheesy bread from scratch.
- 1 baguette
- 1/4 cup butter room temperature
- 1/4 cup cream cheese room temperature
- 1/3 cup shredded or grated Parmesan
- 1 tbsp basil, fresh 1 tsp dried
- 1 tbsp parsley, fresh 1 tsp dried
- 1 tsp dried oregano
- 5 cloves garlic, crushed or chopped
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:
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I was doing fine with this till I got the ‘broiler’ instruction! I’m useless at watching stuff under the grill (as we call it!)!
I love the IP and the George Forman grill as they don’t need watching, they’re just on a timer and switch off!
The trick to using a broiler successfully is to keep the door cracked open and then just stand there and look at it. Don’t get distracted or leave the space. You only need 3 minutes top of this recipe, so you can do it!!!
I didn’t realize having a pair of kitchen shears would make slicing with a serrated knife easier. I will have to be more aware of my spatial relationship with kitchen shears when I’m slicing bread. 😉
Girl, we use our kitchen shears like 15 times a day. Obsessed!
Shut the hell up, I want this bread riiiiight now. I tried making cheesy garlic bread last week and it turned out just meh. Not nearly cheesy enough! Now I know what I need to do
Oh yeah girl, skip the shredded cheese; the cream cheese is where its at!
I love this!
Yum!
never tried cream cheese, going to give this is a shot!
This garlic bread recipe sounds AMAAAAAZING! Can’t wait to try.
It’s called “Wicked Stinky” at our house, in a good way. 🙂 We use it on bread, throw it in pasta, etc.
We’ve changed the name at our house to “Wicked Stinky” in a good way. We use to Make garlic bread and add to pasta for a quick dinner. I’ve shared the recipe with friends who love it as well. Keep up the good work.
The LA times recipe is really similar to the Pioneer Woman’s garlic bread. I do like mayo, but a cup sounds like too much – maybe if you’ve got a big loaf? I just mix up a bit of mayo with shredded cheese and herbs. Then melt some butter in a cast iron skillet with some garlic and toast the bread in it. Then I spread the mayo-cheese mix on top and bake it. It doesn’t have a mayo flavor to it at all. My husband is not a fan of mayo, but he loves this garlic bread!
I thought the same thing! Just don’t think about the mayo, but it gives it a good tanginess. I def don’t use a whole cup!
I will have to try this version next time I make garlic bread. I like the thought of using cream cheese… it makes everything delicious!
So I tried this last night. Well, I just bs’d the measurements and used dried herbs and…basically I needed to make garlic bread and took a really lazy approach to this awesome recipe. And it still turned out great! My husband has asked that I make garlic bread this way “from now until forever”. Thank you for sharing this!
I couldn’t get the Pinterest link to work, but I pinned this fabulous recipe (with credit for you!): http://pinterest.com/pin/9992430396755767/
Looks great – I’m going to make it this weekend!!
*Update* I made this yesterday – it was lunch (along with “key lime” pie made from Greek yogurt and cool whip) and we all loved it!! I added more Parmesan cheese, and used dried herbs. Yummy!! Thanks for posting this.
Thanks for sharing.
I will try if I can.
This looks delish!
Have you heard of Crack Pie? A co-worker made it once and wow- it was so rich but oh so good! Major sugar high, for sure!
Um no, but I need the recipe, like now!
Ha…I both love and dislike you a bit for posting this. This will disappear in our house! Been making baguettes with the Reader’s Digest Homemade frend bread recipe and I just bought a baguette pan so they look as good as they taste. Thanks for sharing!
Would love to swap baguette recipes with you! Would you please email it to me?
So much better without mayo!! I would have gotten a little sick reading that too but I greatly dislike mayo (and any substitutes). The bread looks amazing!
I can tolerate a bit of mayo for tartar sauce, and a tiny bit in coleslaw, but that is about as much mayo as I desire in my life. An entire cup might send me over the edge.
This sounds so good. Having spaghetti soon, may have to pair it up!
You had me at cream cheese and parmesan. Wonder if I should do that with a chicken and dumplings meal…