If you are looking for a fun and irresistible way to impress friends and family, the Pull-Apart Sourdough Brie and Cranberry Bread Recipe is an absolute must-try. This dish transforms a simple sourdough loaf into a warm, gooey masterpiece bursting with creamy brie cheese and the vibrant tang of cranberry sauce. It’s the perfect combination of savory herbs, rich cheese, and fruity sweetness, all wrapped up in a crusty, rustic bread that pulls apart easily for sharing. Whether you’re serving it for a cozy holiday gathering or a casual get-together, this recipe will quickly become a beloved favorite.
Ingredients You’ll Need
The magic of this Pull-Apart Sourdough Brie and Cranberry Bread Recipe comes from using just a handful of straightforward, yet carefully chosen ingredients. Each one plays its role perfectly, from the fragrant herbs that infuse the butter to the luscious brie that melts beautifully between the bread’s nooks and crannies. Together, they create a symphony of flavors and textures that are simply divine.
- 1 large round sourdough bread loaf: The sturdy crust and chewy interior make it the perfect base for pulling apart.
- ½ cup (1 stick) butter, softened: Adds richness and helps the herbs soak deeply into the bread.
- 1 teaspoon dried thyme: Offers a subtle earthiness that complements the cheese perfectly.
- 1 teaspoon dried rosemary: Brings a fragrant pine-like aroma and depth of flavor.
- 1 (16 oz) wheel of brie, chopped or cubed: Creamy, melty brie is the star ingredient that adds luscious gooeyness.
- 1½ cups whole berry cranberry sauce: Injects a burst of sweet-tart brightness that balances the savory notes.
- Kosher salt, to taste: Enhances and ties all the flavors together.
How to Make Pull-Apart Sourdough Brie and Cranberry Bread Recipe
Step 1: Preheat and Prepare Your Oven
Start by preheating your oven to 350°F (175°C). A properly warmed oven ensures that the bread toasts nicely while the brie melts into all those delicious crevices.
Step 2: Score the Sourdough Loaf
Carefully slice the sourdough loaf both horizontally and vertically to create a grid of 1-inch squares. Make sure not to cut through the bottom crust—this way, the loaf stays intact but becomes perfectly pull-apart ready.
Step 3: Mix the Herb Butter
Combine the softened butter with dried thyme, rosemary, and a pinch of kosher salt in a small bowl. Stir until the herbs are fully incorporated, creating a fragrant, flavorful butter mix that will soak into the bread’s slits.
Step 4: Butter Infusion
Place your sliced sourdough on a baking sheet. Using a brush or your fingers, generously coat the crevices of the bread with the herb butter, focusing on getting the mixture deep inside every cut to ensure every bite is rich and aromatic.
Step 5: Stuff with Brie and Cranberry Sauce
Fill each square space with chunks of creamy brie and spoonfuls of whole berry cranberry sauce. The contrast between the soft cheese and the tangy cranberries will deliver that memorable sweet-and-savory explosion.
Step 6: Bake to Perfection
Wrap the entire loaf loosely in foil to keep everything moist and bake it in your preheated oven for about 20 minutes, or until the brie has melted beautifully and becomes ooey-gooey inside the bread.
Step 7: Serve Warm and Share
Unwrap your golden, bubbling bread and transfer it to a serving platter. Get ready to watch your guests delightfully pull apart squares loaded with cheesy, cranberry goodness.
How to Serve Pull-Apart Sourdough Brie and Cranberry Bread Recipe
Garnishes
Adding a sprinkle of fresh thyme or rosemary on top right before serving brightens the presentation and adds a burst of fresh herbal aroma that complements the baked flavors beautifully.
Side Dishes
This bread pairs wonderfully with a crisp green salad dressed with a light vinaigrette or even a warm bowl of butternut squash soup to complete a comforting and elegant meal.
Creative Ways to Present
For celebrations, try serving the Pull-Apart Sourdough Brie and Cranberry Bread Recipe on a rustic wooden board surrounded by clusters of grapes, nuts, and apple slices for a stunning appetizer platter that’s as delicious as it is eye-catching.
Make Ahead and Storage
Storing Leftovers
Leftover bread can be wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. This keeps the bread crust from becoming too hard while preserving the flavors.
Freezing
You can freeze the prepared but unbaked loaf wrapped well in foil and plastic wrap for up to a month. When ready, thaw it at room temperature, then bake as usual for fresh, melty bread anytime.
Reheating
To bring leftovers back to life, warm them in a preheated oven at 325°F (160°C) for about 10 minutes. This will melt the cheese again and refresh the crispy edges without drying out the bread.
FAQs
Can I use another type of bread?
While sourdough’s sturdy crust and chewy crumb work best, you can experiment with other round artisan breads if needed, keeping in mind that softer breads might get soggy quickly.
Is it possible to substitute brie with another cheese?
Absolutely! Camembert is a close alternative, and even cream cheese or mozzarella can work if you prefer different textures, but brie offers a unique creaminess unmatched by others.
Can I make this recipe ahead of time?
You can prep everything up to the stuffing stage, then refrigerate the loaf for a few hours before baking. Just bring it to room temperature before placing it in the oven for even cooking.
What if I don’t have whole berry cranberry sauce?
You can substitute with any thick cranberry chutney or even a homemade cranberry compote for a fresh, tart flavor. Smooth sauces won’t hold up as well in the bread’s pockets.
Is this recipe suitable for a holiday party?
Definitely! The festive colors and rich flavors make the Pull-Apart Sourdough Brie and Cranberry Bread Recipe a show-stopping appetizer or side that guests will rave about.
Final Thoughts
You really can’t go wrong with this Pull-Apart Sourdough Brie and Cranberry Bread Recipe — it’s a brilliant crowd-pleaser that brings cozy comfort and sophisticated flavor to any table. Once you try it, you’ll want to make it again and again for happy gatherings and those special moments worth savoring together.
Print
Pull-Apart Sourdough Brie and Cranberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Pull-Apart Sourdough Brie and Cranberry Bread is a delightful appetizer perfect for festive gatherings or cozy nights. A large sourdough loaf is sliced into a grid pattern, then generously stuffed with creamy brie cheese and tangy whole berry cranberry sauce. The bread is infused with a flavorful herb butter made from thyme and rosemary, baked until the brie melts beautifully inside the crusty bread for an irresistible pull-apart treat.
Ingredients
Bread & Butter Mixture
- 1 large round sourdough bread loaf
- ½ cup (1 stick) butter, softened
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Kosher salt, to taste
Fillings
- 1 (16 oz) wheel of brie, chopped or cubed
- 1½ cups whole berry cranberry sauce
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed sourdough bread.
- Slice the Bread: Slice the sourdough loaf horizontally and vertically to create a grid of 1-inch cubes, being careful not to cut all the way through the bottom crust so the loaf stays intact.
- Prepare Herb Butter: In a small bowl, combine the softened butter with dried thyme, dried rosemary, and a pinch of kosher salt. Mix well to blend all the flavors.
- Apply Butter into Bread: Place the sliced bread on a baking sheet and carefully brush the herb butter mixture deeply into the slits, ensuring the buttery herbs soak into the bread.
- Stuff the Bread: Fill each cavity created by the cuts with pieces of brie and spoonfuls of whole berry cranberry sauce, distributing evenly throughout the loaf.
- Bake: Wrap the stuffed bread loaf in foil to lock in moisture, then bake in the preheated oven for about 20 minutes or until the brie is melted and gooey inside.
- Serve Warm: Unwrap the baked loaf, transfer to a serving platter, and serve hot for guests to pull apart and enjoy the melty, flavorful bread.
Notes
- For best results, use a fresh sourdough loaf with a firm crust to hold fillings well.
- You can add chopped nuts like pecans inside for extra texture if desired.
- Let the bread cool slightly before handling to avoid burning from hot cheese.
- Leftovers can be reheated wrapped in foil to retain moisture.
- This dish pairs wonderfully with a crisp white wine or sparkling cider.
