There is something incredibly delightful about the blend of creamy Brie, tangy cranberry sauce, and nutty sourdough bread all coming together in one warm, shareable loaf. The Cranberry Brie Sourdough Pull-Apart Bread Recipe is an absolute showstopper for any gathering or cozy night in. It’s a festive, flavorful bite that effortlessly combines textures and tastes, giving you ooey-gooey cheese, the perfect hint of sweetness, and a touch of herbaceous magic. This dish not only tastes amazing but also brings people together, inviting everyone to pull apart a piece and savor every moment.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays a key role in making this recipe shine. From the tangy sourdough loaf that forms the base to the creamy Brie that melts perfectly, and the cranberry sauce that adds that lively pop of flavor, every element is essential. Plus, the herbs and butter provide that savory uplift, rounding out the taste and texture beautifully.
- 1 large round loaf of sourdough bread: A hearty base with a slightly tangy flavor and firm crust perfect for pulling apart.
- 8 oz Brie cheese, cut into small cubes: Creamy richness that melts into every nook and cranny, creating gooey pockets of flavor.
- 1/2 cup cranberry sauce: Whether homemade or store-bought, it offers a sweet-tart contrast that brightens the dish.
- 2 tablespoons unsalted butter, melted: Adds moisture and helps the bread get golden and slightly crisp on top.
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme): Provides an herbal note that complements both cheese and cranberry beautifully.
- 1/2 teaspoon garlic powder: A subtle kick of savory flavor to enhance every bite without overwhelming the other ingredients.
- Fresh rosemary or thyme for garnish (optional): Adds a lovely aromatic touch and makes the presentation extra special.
How to Make Cranberry Brie Sourdough Pull-Apart Bread Recipe
Step 1: Prepare the Loaf
Start by placing your large round sourdough loaf on a cutting board. With a sharp bread knife, carefully slice the loaf into a grid pattern, about 1-inch apart both horizontally and vertically, but be sure not to cut all the way through the bottom crust. This creates the perfect “pull-apart” beads that will hold all the filling. Taking the time to cut evenly will make the final presentation look irresistible.
Step 2: Mix the Flavor Boosters
In a small bowl, whisk together the melted butter, fresh thyme leaves, and garlic powder. This simple yet fragrant butter mixture adds an extra layer of savory goodness that will soak into the bread as it bakes. Don’t skip this step, since it’s the secret behind that golden, flavorful crust.
Step 3: Stuff the Bread
Gently pry open each section of the cut loaf, and lovingly tuck in the Brie cubes and dollops of cranberry sauce into the spaces between the cuts. Then, use a brush or spoon to drizzle the herb butter evenly over the entire loaf, making sure it seeps down into all the crevices. This step is where the magic happens—your loaf will be bursting with flavor from every angle.
Step 4: Bake to Perfection
Wrap the stuffed loaf loosely in aluminum foil and bake in a preheated oven at 350°F (175°C) for about 15 minutes. Then, open the foil and bake for an additional 10 minutes to get that irresistible golden crust on top. The cheese will melt gooey and the cranberry sauce will warm through, releasing tantalizing aromas that fill your kitchen.
Step 5: Garnish and Serve
Once out of the oven, sprinkle fresh rosemary or thyme leaves on top for a vibrant touch and extra fragrance. Serve immediately so everyone can dive in while the bread is warm and the cheese is molten—trust me, this is the moment where the Cranberry Brie Sourdough Pull-Apart Bread Recipe truly shines!
How to Serve Cranberry Brie Sourdough Pull-Apart Bread Recipe
Garnishes
Fresh herbs like rosemary or thyme on top not only add beauty but also a fragrant pop that complements the cheesy and fruity flavors. You can sprinkle some crushed nuts like pecans or walnuts for a crunchy contrast if you want to experiment further.
Side Dishes
This bread pairs wonderfully with a simple green salad dressed in a light vinaigrette, or a bowl of hearty soup, making it an ideal appetizer or part of a comforting meal. The bold flavors of the bread can stand alone or add a gourmet twist to a casual spread.
Creative Ways to Present
Serve this pull-apart bread on a rustic wooden board surrounded by bowls of extra cranberry sauce and honey for drizzling. You can even place it next to a cheese platter to turn any gathering into a festive feast. The inviting look encourages guests to dig right in and share the joy.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the bread tightly in plastic wrap or foil and store in the refrigerator for up to 3 days. To keep the bread from drying out, it’s best to place it in an airtight container or resealable bag.
Freezing
You can freeze the stuffed loaf before baking by wrapping it well in plastic wrap and foil. Freeze for up to 1 month. When ready, thaw overnight in the fridge and bake as directed. This is a wonderful way to prepare ahead for holidays or special occasions.
Reheating
Reheat leftovers in a preheated oven at 350°F for about 10 minutes, covered with foil to keep the bread moist. Remove the foil in the last few minutes to refresh that crispy top. Microwave reheating is possible but less ideal as it can make the bread chewy.
FAQs
Can I use a different type of bread for this recipe?
While sourdough is preferred for its texture and tangy flavor, you can experiment with other crusty round breads like a rustic boule or a baguette. Just keep in mind sourdough holds up nicely to baking and cutting, which makes the pull-apart effect ideal.
Is it better to use homemade or store-bought cranberry sauce?
Both work beautifully! Homemade cranberry sauce offers a fresher, slightly tart flavor that balances the richness of Brie, while store-bought versions save time and still deliver great taste. Just aim for a sauce that’s not too runny.
Can I add other cheeses instead of Brie?
Brie is a dreamy choice because it melts so well, but you can try Camembert or even a mild fontina. Avoid super hard cheeses as they won’t melt properly in this recipe.
How long does this bread stay fresh once baked?
Once baked, it’s best enjoyed the same day for ooey-gooey perfection, but it stays delicious for up to 3 days when properly stored in the fridge.
Can this be made vegan or dairy-free?
For a vegan twist, consider using dairy-free Brie alternatives and vegan butter. The cranberry sauce is typically vegan, so this recipe can be adapted with these swaps for a delicious plant-based version.
Final Thoughts
There is nothing quite as heartwarming as gathering around a table with loved ones, pulling apart pieces of the Cranberry Brie Sourdough Pull-Apart Bread Recipe, and sharing smiles along with delicious bites. This recipe is as charming as it is easy, making it a perfect addition to your holiday traditions or weekend indulgences. I truly hope you give it a try and find as much joy in making and eating it as I do.
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Cranberry Brie Sourdough Pull-Apart 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 Cranberry Brie Sourdough Pull-Apart Bread is a festive and indulgent appetizer perfect for holiday gatherings. Featuring gooey Brie cheese and tangy cranberry sauce nestled inside pull-apart sourdough bread pieces, brushed with a buttery herb mixture, it delivers rich flavors and a delightful texture. Easy to share and serve, it’s an impressive yet simple recipe that combines savory, sweet, and aromatic notes for a crowd-pleasing treat.
Ingredients
Bread and Cheese
- 1 large round loaf of sourdough bread
- 8 oz Brie cheese, cut into small cubes
Fillings and Seasonings
- 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
- Fresh rosemary or thyme for garnish (optional)
Instructions
- Prepare the Bread: Using a sharp bread knife, score the sourdough loaf in a crosshatch pattern—cutting about 1 inch apart horizontally and vertically—being careful not to cut all the way through to the bottom crust. This creates cubes that will later be pulled apart.
- Fill with Cheese and Cranberry: Gently pry open the scored sections and stuff the cubes of Brie and spoonfuls of cranberry sauce into the gaps between the bread pieces, distributing evenly throughout the loaf.
- Mix the Butter and Herbs: In a small bowl, mix the melted unsalted butter with the fresh thyme leaves and garlic powder until combined.
- Brush the Loaf: Generously brush the herb butter mixture over the entire surface of the stuffed loaf, ensuring flavors soak into the crevices.
- Bake the Bread: Place the prepared loaf on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes until the Brie is melted and the bread is warm and slightly crispy on the edges.
- Garnish and Serve: Remove from the oven and sprinkle fresh rosemary or thyme on top for an aromatic garnish if desired. Serve warm as a pull-apart appetizer alongside drinks or a meal.
Notes
- Use fresh cranberry sauce for the best flavor, or store-bought works well in a pinch.
- If you prefer a stronger herbal flavor, increase the thyme in the butter mixture.
- Be careful to not cut through the bottom crust of the bread to keep the loaf intact.
- This recipe serves 8 as an appetizer or snack.
- For a dairy-free alternative, substitute Brie with a vegan cheese.
