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
Scale
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.
