Korean cheesy garlic bread

Melt the butter; preheat the oven to 375.

Mix cream cheese with a tablespoon of sugar and a touch of heavy cream until smooth; set aside.

Grate four cloves of garlic into a bowl; add chopped parsley, eggs, a splash of milk and salt; stream in the melted butter.

Stir in about half a cup of freshly grated Parmigiano.

Put the cream cheese filling in a Ziploc bag and snip a corner.

Cut the Kaiser rolls about three quarters of the way down into six or eight wedges, not all the way through.

Pipe a little cream cheese between each wedge, then dunk the roll in the custard so it soaks up as much as possible.

Place on a parchment-lined baking sheet; top with leftover cream cheese in the centre and more cheese.

Bake in a 375 oven for about 20 to 25 minutes until golden.