Nothing brings a group together quite like the sweet, savory aroma of freshly baked Cranberry Brie Sourdough Pull-Apart Bread. This irresistible appetizer transforms a humble sourdough loaf into a golden, melty masterpiece, generously stuffed with creamy Brie, tangy cranberry sauce, fresh herbs, and a buttery drizzle that seeps into every nook and cranny. Whether you’re gathering for a holiday celebration or simply spicing up a weekend dinner, this show-stopping bread is guaranteed to disappear in minutes—and trust me, everyone will be begging for the recipe!
Ingredients You’ll Need
With just a handful of top-notch ingredients, you’ll deliver layers of amazing flavor and dreamy textures in every bite. Each element of this recipe earns its spot, so go for quality and let these familiar flavors shine!
- Sourdough loaf: The tangy, rustic backbone—choose a fresh round loaf for best structure and flavor.
- Brie cheese: Velvety, gooey Brie melts into the crevices for creamy bites every time.
- Whole berry cranberry sauce: A bright burst of tartness and color, balancing the rich cheese beautifully.
- Unsalted butter: Melted and mixed with herbs, it helps the flavors seep into each layer for richness.
- Fresh rosemary: Infuses the bread with woodsy, aromatic notes that always feel special.
- Fresh thyme leaves: Adds a gentle earthiness and complements the Brie.
- Salt: Just a hint sharpens every flavor in the mix.
- Black pepper: For a subtle kick and warmth that lifts the entire loaf.
How to Make Cranberry Brie Sourdough Pull-Apart Bread
Step 1: Prep the Loaf
Start by preheating your oven to 350°F (175°C). Take your sourdough round and, using a very sharp bread knife, slice it into a crisscross pattern—about an inch apart in both directions. Be careful not to cut through the bottom; you want the loaf to stay intact. This step creates those classic pull-apart sections and plenty of hiding spots for gooey Brie bliss.
Step 2: Add the Brie
Gently pull apart the bread sections, and tuck in generous cubes of Brie throughout the loaf. Don’t be shy—make sure each little pocket gets stuffed with cheese so everyone gets an oozy bite when it emerges from the oven.
Step 3: Spoon in the Cranberry Sauce
Now, it’s time for the festive touch! Use a spoon to dollop cranberry sauce into the openings, distributing it as evenly as possible. The juicy bursts of cranberry will add both color and a zing of tart sweetness to balance the creamy cheese.
Step 4: Drizzle with Herbed Butter
In a small bowl, combine your melted butter with chopped rosemary, thyme, salt, and pepper. Drizzle this herby mixture all over the bread—focus on those crevices so the butter soaks in and the herbs flavor every bite. This step is what makes Cranberry Brie Sourdough Pull-Apart Bread so aromatic and delicious!
Step 5: Bake to Perfection
Place your prepped loaf on a baking sheet and wrap it loosely with foil. Bake covered for 15 minutes, which melts the cheese without browning too quickly. Then, remove the foil and let it bake another 10 minutes, so the Brie oozes and the bread turns golden and crispy on top. Serve while warm—watch it disappear!
How to Serve Cranberry Brie Sourdough Pull-Apart Bread
Garnishes
Top off your masterpiece with a flurry of freshly chopped rosemary, a sprinkle of flaky sea salt, or even toasted pecans for some crunch. The little touches go a long way in making your Cranberry Brie Sourdough Pull-Apart Bread irresistibly inviting and extra special for guests.
Side Dishes
This bread shines on a holiday appetizer table, paired with crisp green salads, roasted veggies, or even charcuterie boards loaded with salty cured meats and briny olives. Each bite offers a pleasing contrast to lighter sides, and the bold flavors play well with fruity wines or sparkling cocktails.
Creative Ways to Present
For a “wow” moment, serve the loaf on a rustic wooden board, surrounded by fresh rosemary sprigs and scattered dried cranberries. If you’re hosting a larger group, make two loaves and offer varied jams (like fig or apricot) as mix-in options for guests to customize. Mini individual pull-apart loaves are another crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply wrap the cooled Cranberry Brie Sourdough Pull-Apart Bread tightly in foil or place in an airtight container. Store in the refrigerator for up to three days—the flavors will remain vibrant, though the bread may lose some crispness.
Freezing
Want to prep ahead? Assemble the bread (but don’t bake) and flash-freeze until solid, then wrap well and store for up to one month. When ready to serve, bake directly from frozen, adding a few extra minutes to the baking time—just keep an eye on the melting cheese!
Reheating
To revive that fresh-from-the-oven magic, reheat the bread in a 325°F (160°C) oven wrapped in foil for about 10-15 minutes, then uncover for a couple of minutes to crisp up the top. Avoid microwaving, which can make the bread tough instead of pillowy and irresistible.
FAQs
What if I can’t find whole berry cranberry sauce?
No worries! You can use regular canned cranberry sauce, cranberry jam, or even homemade, as long as it’s thick enough not to leak out. In a pinch, swap it for another tart jam such as raspberry or cherry for a similar flavor pop.
Can I use a different cheese instead of Brie?
Brie is classic for its creamy melt and subtle flavor, but Camembert or even a young triple-cream cheese works beautifully in this recipe. Look for a cheese that melts easily and complements the cranberries and herbs.
Is it possible to make Cranberry Brie Sourdough Pull-Apart Bread gluten-free?
Absolutely—just find a quality gluten-free round loaf. The process and flavors remain the same, letting everyone enjoy this tasty centerpiece regardless of dietary restrictions.
How can I keep the bread from getting soggy?
Be sure not to overfill with cranberry sauce and use a thicker style to prevent excess moisture. Wrapping in foil for the initial bake steam-cooks the inside, while uncovering at the end crisps everything up.
Can I assemble the bread ahead of time?
Yes! You can prep the loaf up through the butter drizzle, cover tightly, and refrigerate for up to a day. Bake just before serving for peak melty, toasty perfection—ideal for stress-free entertaining.
Final Thoughts
There’s something magical about tearing into a warm, gooey loaf of Cranberry Brie Sourdough Pull-Apart Bread and sharing it with the people you love. It’s easy, festive, and destined to become a favorite at your table—so give it a try, and get ready for rave reviews!
Print
Cranberry Brie Sourdough Pull-Apart Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of tangy cranberry, creamy Brie cheese, and aromatic herbs with this irresistible Cranberry Brie Sourdough Pull-Apart Bread. It’s a show-stopping appetizer that’s ideal for holiday gatherings or special occasions.
Ingredients
Sourdough Loaf:
- 1 round sourdough loaf (about 1 lb)
Brie Cheese Mix:
- 8 oz Brie cheese, sliced into small cubes
Cranberry Sauce Blend:
- 1/2 cup whole berry cranberry sauce
Herbed Butter:
- 2 tablespoons unsalted butter, melted
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Slice and Stuff: Slice the sourdough loaf without cutting through, stuff with Brie cubes and cranberry sauce.
- Prepare Herbed Butter: Mix melted butter with herbs, salt, and pepper.
- Drizzle and Bake: Drizzle herbed butter over bread, wrap in foil, bake covered, then uncovered until golden.
- Serve: Serve warm.
Notes
- For added flair, top with chopped toasted pecans.
- Consider using fig jam or apricot preserves as alternative fillings.
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