There is something irresistibly cozy about this Pull-Apart Sourdough Brie and Cranberry Bread Recipe that makes it perfect for sharing with friends or family around the table. Imagine a crusty sourdough loaf, beautifully scored into cubes and layered with creamy, melted brie and bursts of tart cranberry sauce, all infused with aromatic herbs and rich butter. This dish strikes the ideal balance of flavors and textures, from the crunchy bread crusts to the gooey, savory-sweet filling inside, making it an unforgettable centerpiece for any cozy gathering or holiday celebration.
Ingredients You’ll Need
The beauty of this Pull-Apart Sourdough Brie and Cranberry Bread Recipe is in its simplicity—just a handful of ingredients come together to create a dish bursting with flavor and texture. Each component plays a crucial role in crafting the perfect balance: the sourdough offers tangy structure, the brie melts into creamy goodness, and the cranberry sauce adds a lively pop of sweetness, all elevated by fragrant herbs and butter.
- 1 large round sourdough bread loaf: Choose a fresh loaf with a sturdy crust to hold all the delicious fillings without falling apart.
- ½ cup (1 stick) butter, softened: Butter adds richness and helps blend the herbs, coating the bread for a golden finish.
- 1 teaspoon dried thyme: Thyme brings subtle earthiness that complements the creamy brie perfectly.
- 1 teaspoon dried rosemary: Rosemary lends an aromatic pine-like flavor that elevates the savory notes.
- 1 (16 oz) wheel of brie, chopped or cubed: Using a whole wheel ensures generous, luscious pockets of melted cheese throughout.
- 1½ cups whole berry cranberry sauce: The tartness and texture of whole berry cranberry sauce brighten the flavor and add a festive touch.
- Kosher salt, to taste: Essential to enhance all the flavors and balance the sweetness of the cranberry sauce.
How to Make Pull-Apart Sourdough Brie and Cranberry Bread Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C). This moderate heat melts the brie slowly and allows the herb butter to infuse the bread without burning it, ensuring every bite is perfectly warm and gooey.
Step 2: Prepare the Bread
Take your sourdough loaf and carefully slice it both horizontally and vertically to create a grid of approximately 1-inch cubes. Make sure not to cut all the way through the bottom crust, as this keeps the loaf intact and perfect for pulling apart later. This method creates those delightful layers of bread that soak up all the buttery, cheesy goodness.
Step 3: Make the Herb Butter
In a small bowl, blend together the softened butter with dried thyme and rosemary. Add a pinch of kosher salt to balance the flavors. This herb butter will seep deep into the slits, infusing the loaf with fragrant, savory notes that simply elevate the entire dish.
Step 4: Brush the Bread with Herb Butter
Place your scored sourdough loaf on a baking sheet. Using a brush or the back of a spoon, generously work the herb butter into every cut and crevice. The goal is to coat each cube’s edges so the bread bakes with a beautiful golden crust, rich with butter and herbs.
Step 5: Stuff the Bread
Now the fun part: stuff the pockets between the bread cubes with chunks of creamy brie and generous spoonfuls of whole berry cranberry sauce. The contrast between the melted cheese and sweet, tart cranberry will provide layers of flavor with every pull-apart bite.
Step 6: Wrap and Bake
Wrap the stuffed loaf tightly in foil to keep the moisture in as the cheese melts. Bake in your preheated oven for about 20 minutes. You want the brie to transform into a luscious, melted center and for all the flavors to meld beautifully.
Step 7: Serve
Once out of the oven, unwrap the bread and transfer it to a serving platter. Serve the Pull-Apart Sourdough Brie and Cranberry Bread Recipe immediately while the cheese is still gooey and the bread warm, so everyone can enjoy tearing off cheesy, flavorful bites.
How to Serve Pull-Apart Sourdough Brie and Cranberry Bread Recipe
Garnishes
To add a fresh pop of color and flavor, sprinkle chopped fresh rosemary or thyme on top after baking. A few fresh cranberries scattered around the serving platter or a drizzle of honey can add a pretty, flavorful touch that complements the dish’s sweet and savory profile.
Side Dishes
This bread pairs wonderfully with crisp green salads, tangy pickled vegetables, or a bowl of homemade soup like butternut squash or tomato basil. The light acidity and textures of these sides help balance the indulgent richness of the melted brie and butter.
Creative Ways to Present
Elevate your presentation by placing the loaf on a rustic wooden board or inside a decorative basket lined with a colorful napkin. Arrange small bowls of extra cranberry sauce, nuts, or honey around the bread to invite guests to customize their bites. This Pull-Apart Sourdough Brie and Cranberry Bread Recipe shines both as a casual appetizer or an elegant party dish.
Make Ahead and Storage
Storing Leftovers
Leftover Pull-Apart Sourdough Brie and Cranberry Bread Recipe can be stored in an airtight container at room temperature for up to two days. It’s best enjoyed the same day, but if you store it, keep the bread slightly wrapped to maintain crust texture while preserving the gooey cheese inside.
Freezing
You can freeze the unbaked stuffed bread for convenience. Wrap it well in plastic wrap and foil, then freeze for up to one month. When ready to enjoy, thaw overnight in the refrigerator before baking as directed, allowing the cheese and cranberry flavors to meld perfectly.
Reheating
To reheat, unwrap the bread and place it in a 300°F oven for about 10 to 15 minutes until warmed through and the cheese is melted again. Avoid microwaving as it can make the crust soggy and dense. Reheating gently helps preserve the delightful texture and flavor balance.
FAQs
Can I use another type of bread for this recipe?
While sourdough works best for its sturdy crust and tangy flavor, you can experiment with other round artisan breads like boule or a rustic country loaf. Just make sure the bread has a good crust to hold the fillings well.
Is it possible to use a different type of cheese?
Absolutely! Brie is ideal because it melts smoothly and pairs wonderfully with cranberries, but other soft cheeses like Camembert or even a mild goat cheese can make delicious alternatives with their own unique flavors.
Can I make this recipe vegan or dairy-free?
You can try using dairy-free butter alternatives and a plant-based cheese that melts well, though the texture and flavor will be different. Some vegan cream cheeses may work, but be prepared for a slightly altered result.
How far in advance can I prepare this bread before baking?
You can assemble the Pull-Apart Sourdough Brie and Cranberry Bread Recipe a few hours before baking and keep it wrapped tightly in the fridge. Let it come to room temperature before baking to ensure even melting and warming.
Can I use homemade cranberry sauce?
Yes! Homemade cranberry sauce adds a fantastic fresh flavor and lets you control the sweetness and spices. Just make sure it’s thick enough to hold in the bread pockets without sliding out during baking.
Final Thoughts
This Pull-Apart Sourdough Brie and Cranberry Bread Recipe has become a favorite for good reason—it combines simple pantry ingredients into a warm, inviting dish that feels both sophisticated and approachable. Whether it’s a holiday party, a cozy night in, or a fun way to elevate a casual gathering, this easy-to-make pull-apart bread delivers delicious, melt-in-your-mouth moments that everyone will love. Go ahead and give it a try—you’ll be so glad you did!
Print
Pull-Apart Sourdough Brie and Cranberry Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 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 sharing. A round sourdough loaf is sliced into cubes, generously brushed with a fragrant herb butter, and stuffed with creamy brie and tangy whole berry cranberry sauce. Baked until the cheese melts into gooey perfection, this easy-to-make bread is a crowd-pleaser ideal for holiday gatherings or casual parties.
Ingredients
Bread and Cheese
- 1 large round sourdough bread loaf
- 1 (16 oz) wheel of brie, chopped or cubed
Herb Butter
- ½ cup (1 stick) butter, softened
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Kosher salt, to taste
Filling
- 1½ cups whole berry cranberry sauce
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread.
- Prepare 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 to keep the loaf intact.
- Make the Herb Butter: In a small bowl, combine the softened butter, dried thyme, and dried rosemary. Add a pinch of kosher salt and stir until the herb butter mixture is well combined.
- Brush the Bread with Herb Butter: Place the sliced loaf on a baking sheet and carefully brush the herb butter deep into the slits, ensuring it penetrates thoroughly between the cubes.
- Stuff the Bread: Fill each cut space within the bread with chunks of brie cheese and spoonfuls of whole berry cranberry sauce, evenly distributing the ingredients.
- Wrap and Bake: Wrap the prepared bread loaf tightly in aluminum foil and bake in the preheated oven for about 20 minutes until the brie melts and becomes gooey.
- Serve: Remove the foil, place the bread onto a serving platter, and serve hot so everyone can pull apart the delicious cheesy, cranberry-stuffed bread.
Notes
- Ensure not to cut all the way through the bottom crust to keep the loaf cohesive for easy pull-apart serving.
- Use softened butter for easy mixing and better absorption into the bread.
- Whole berry cranberry sauce adds nice texture; however, you can substitute with your favorite cranberry relish or jam.
- This bread is best served warm to enjoy the melty brie.
- Leftovers can be reheated wrapped in foil at 350°F for 10 minutes.
