1 package cream cheese, softened to room temperature

2 tablespoons sugar

2 tablespoons heavy cream

12 tablespoons butter

1 head of garlic, minced or crushed into a paste

2 tablespoons condensed milk

1 tablespoon honey

1 egg

3 tablespoons parsley, cilantro, or scallions, minced

1 round loaf of sourdough bread (about 6 inches in diameter)

Panko bread crumbs, for topping

Coarse salt, for topping

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, beat the cream cheese until smooth. Add sugar and heavy cream, mix until well combined. Transfer to a piping bag or set aside.
Melt butter in a large bowl. Add garlic, condensed milk, honey, and whisk in the egg. Stir in the minced herbs until fully combined.
Slice the sourdough bread into 8 wedge-shaped sections without cutting all the way through the bottom.
Pipe or spread the cream cheese filling evenly between each bread section.
Brush the garlic butter generously into all the crevices of the bread. Turn the loaf upside down in the bowl of garlic butter to soak, then let the excess drip off.
Sprinkle the top with panko bread crumbs and coarse salt.
Place the bread on the prepared baking sheet and bake for 15–20 minutes, until golden and crisp.
Serve warm and enjoy.

Use different herbs like chives or basil for varied flavors.

Brioche or milk bread can substitute for sourdough for a sweeter taste.

Add chili flakes to the garlic butter for a spicy twist.

Flavored cream cheese (e.g., chive or garlic) can add extra depth.

Reheat in the oven to retain crispiness; avoid microwaving.