If you’re looking for a show-stopping appetizer or snack that bursts with festive flair and irresistible flavor, this Cranberry Brie Sourdough Pull-Apart Bread Recipe is an absolute must-try. Imagine soft, chewy sourdough bread generously stuffed with creamy Brie cubes and tangy cranberry sauce, all scented with fragrant herbs and baked until golden and melty. Every pull from this bread reveals gooey cheese and a sweet-tart surprise that’s perfect for holidays, gatherings, or any cozy night in. It’s a crowd-pleaser that brings warmth and delight with every bite!
Ingredients You’ll Need
Gathering the right ingredients for the Cranberry Brie Sourdough Pull-Apart Bread Recipe is delightfully simple, yet each component plays a vital role in crafting that perfect harmony of flavors and textures. From the hearty sourdough loaf providing a crisp crust and soft center, to the creamy Brie that melts beautifully, and the luscious cranberry sauce adding a pop of sweetness and color—these ingredients create a festive masterpiece.
- 1 large round loaf of sourdough bread: The sturdy, tangy bread holds all the fillings and bakes to a crispy, golden exterior.
- 8 oz Brie cheese, cut into small cubes: This soft cheese melts perfectly, giving a creamy, luxurious texture inside.
- 1/2 cup cranberry sauce (homemade or store-bought): Adds vibrant sweetness and a tart balance against the Brie.
- 2 tablespoons unsalted butter, melted: Brushed on the bread to create a rich, golden crust and enhance flavor.
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme): Infuses a subtle herbal depth that lifts the savory and sweet notes.
- 1/2 teaspoon garlic powder: Adds a gentle savory kick that complements the cheese and herbs beautifully.
- Fresh rosemary or thyme for garnish (optional): Gives an aromatic, fresh finish that makes the dish look as good as it tastes.
How to Make Cranberry Brie Sourdough Pull-Apart Bread Recipe
Step 1: Prepare the Sourdough
Start by carefully slicing the sourdough bread. Using a sharp serrated knife, score the bread in a grid pattern about 1 to 2 inches apart, cutting almost through but leaving the bottom intact to keep the loaf together. This creates the perfect pockets for stuffing the flavorful fillings and ensures it pulls apart beautifully once baked.
Step 2: Stuff the Bread with Brie and Cranberry Sauce
Gently stuff each cut section with cubes of Brie cheese, pushing them into the crevices so each pull will be deliciously gooey. Then, tuck small dollops of cranberry sauce evenly throughout to create delightful bursts of sweet and tart that contrast perfectly with the savory cheese.
Step 3: Season and Butter the Loaf
In a small bowl, combine the melted butter, thyme leaves, and garlic powder. Brush this mixture generously over the entire loaf, making sure to get into the cracks with a buttered brush or your fingers. This step is crucial for a golden, flavorful crust and a beautifully aromatic finish to the bread.
Step 4: Bake Until Melty and Golden
Place the prepared loaf on a baking sheet lined with foil or parchment. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes or until the Brie has melted and the bread is crisp and golden on the edges. The aroma at this stage will have everyone gathering in the kitchen!
Step 5: Garnish and Serve Warm
Once out of the oven, sprinkle fresh rosemary or thyme over the loaf for a festive, fragrant touch. Serve the bread warm so everyone can enjoy the ooey-gooey Brie and sweet cranberry sauce together in every pull-apart piece.
How to Serve Cranberry Brie Sourdough Pull-Apart Bread Recipe
Garnishes
For an extra pop of color and freshness, scatter a few fresh thyme or rosemary sprigs on top right after baking. You might also consider a light drizzle of honey or a sprinkle of chopped toasted nuts like pecans or walnuts to add crunch and a touch of natural sweetness.
Side Dishes
This Cranberry Brie Sourdough Pull-Apart Bread Recipe pairs wonderfully with a crisp green salad dressed lightly with balsamic vinaigrette, or alongside a creamy butternut squash soup for a warm and comforting meal. The balance of textures and flavors makes it suitable as a shareable party appetizer or a cozy treat by itself.
Creative Ways to Present
To wow your guests, try serving the pull-apart bread on a rustic wooden board surrounded by little bowls of extra cranberry sauce, honey, or even fig jam. You can also slice the loaf into thick “wedges” and plate it with fresh fruit or charcuterie for an elegant display that invites everyone to dig in and share.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Cranberry Brie Sourdough Pull-Apart Bread Recipe, wrap the cooled bread tightly in foil or place it in an airtight container to keep the bread from drying out. Store it in the refrigerator and enjoy within 2-3 days for the best texture and flavor.
Freezing
You can freeze the entire wrapped loaf before baking or after baking once cooled. Just make sure to wrap it well with plastic wrap then foil to avoid freezer burn. When ready to enjoy, thaw overnight in the fridge and reheat in the oven to bring back that melty perfection.
Reheating
To reheat, place the loaf on a baking sheet and warm it in a 350°F (175°C) oven for about 10-15 minutes. This helps restore the crust’s crispness and melts the cheese again, making every pull just as delightful as when it was freshly baked.
FAQs
Can I use another type of bread besides sourdough?
While sourdough is ideal because of its sturdy crust and tangy flavor, you can experiment with other round breads like a rustic boule or even a sturdy French bread. Just be sure the bread is firm enough to hold the fillings without becoming soggy.
Is it necessary to use fresh thyme, or can I use dried?
Either works beautifully! Fresh thyme gives a brighter, herbaceous aroma, but dried thyme is fine if that’s what you have. Just use about half the amount of dried thyme compared to fresh to avoid overpowering the bread.
Can I make the cranberry sauce from scratch?
Absolutely! Homemade cranberry sauce is a wonderful touch with simple ingredients like fresh cranberries, sugar, and orange zest. It adds freshness and allows you to control the sweetness to your liking, but store-bought sauce also works perfectly well and saves time.
What if I don’t have Brie cheese? Can I substitute it?
Brie’s creamy, mild character is key for this recipe, but Camembert is a close cousin that works well. Alternatively, a soft cheese like mozzarella won’t have the same tang but melts nicely if you’re in a pinch.
Can I prepare this ahead of time and bake it later?
You can assemble the stuffed loaf and cover it tightly with plastic wrap, then refrigerate for a few hours or overnight. Just take it out about 30 minutes before baking to come to room temperature, then follow the baking instructions as usual.
Final Thoughts
This Cranberry Brie Sourdough Pull-Apart Bread Recipe is a brilliant dish that embodies cozy comfort and festive charm all in one. Whether you’re sharing it with family or impressing friends at a holiday gathering, it never fails to delight with its combination of melty cheese, bright cranberries, and fragrant herbs. Give it a try and watch how quickly this irresistible bread disappears—trust me, it’s a kitchen favorite you’ll want to keep baking again and again!
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Cranberry Brie Sourdough Pull-Apart Bread Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
This Cranberry Brie Sourdough Pull-Apart Bread is a delightful appetizer featuring soft sourdough bread stuffed with creamy Brie, tart cranberry sauce, and aromatic herbs. Perfect for holiday gatherings or cozy nights, this pull-apart bread is baked until golden and gooey, making it irresistible for sharing.
Ingredients
Bread and Cheese
- 1 large round loaf of sourdough bread
- 8 oz Brie cheese, cut into small cubes
Filling and Seasoning
- 1/2 cup cranberry sauce (homemade or store-bought)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon garlic powder
Garnish
- Fresh rosemary or thyme for garnish (optional)
Instructions
- Prepare the Bread: Preheat your oven to 350°F (175°C). Using a sharp bread knife, make cuts in the sourdough loaf in a crisscross pattern, slicing about 1 inch apart. Be careful not to cut all the way through the base to keep the loaf intact and able to hold the fillings.
- Mix the Butter and Seasonings: In a small bowl, combine the melted unsalted butter with fresh thyme leaves (or dried thyme) and garlic powder. Stir these together well to infuse the butter with the herb and garlic flavors.
- Stuff the Bread: Begin to stuff the cubed Brie cheese and cranberry sauce into the cuts of the sourdough loaf. Alternate the Brie and cranberry sauce in each cut so every bite has a blend of creamy cheese and tart cranberry. Then, drizzle the herb garlic butter generously over the entire loaf, making sure some seeps into the cuts for extra flavor.
- Bake the Bread: Place the stuffed loaf on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the bread is golden and crisp on the outside. Keep an eye on it to avoid burning the butter or bread.
- Garnish and Serve: Remove the bread from the oven and, if desired, sprinkle fresh rosemary or thyme on top for a fragrant garnish. Serve warm so everyone can pull apart the bread easily and enjoy the melted Brie with cranberry in every bite.
Notes
- You can use homemade cranberry sauce or a good quality store-bought version to save time.
- For an extra touch, sprinkle some chopped nuts like pecans or walnuts into the cuts for added crunch.
- If Brie rind is undesirable, you can trim it before cutting into cubes.
- Ensure not to cut the bread fully through to keep the loaf intact for easy pulling apart.
- This recipe pairs wonderfully with a light white wine or sparkling beverage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
