The Pull-Apart Sourdough Brie and Cranberry Bread Recipe is a deliciously irresistible snack that combines the tangy tang of sourdough with the creamy richness of melted brie and the sweet zing of cranberry sauce. Perfect for cozy gatherings or festive occasions, this dish transforms a simple bread loaf into an impressive and flavorful centerpiece. Each pull-apart chunk bursts with herbal, buttery goodness and a symphony of textures that will have everyone reaching for seconds. If you love easy yet show-stopping treats, this Pull-Apart Sourdough Brie and Cranberry Bread Recipe is about to become your new obsession.
Ingredients You’ll Need
The magic of this Pull-Apart Sourdough Brie and Cranberry Bread Recipe lies in its simple, high-quality ingredients. Each component plays a crucial role, from the aromatic herbs that infuse the butter to the luscious brie and vibrant cranberry sauce that add bursts of flavor and color.
- 1 large round sourdough bread loaf: Provides a sturdy base with a tangy flavor and a perfect crust to hold all the fillings.
- ½ cup (1 stick) butter, softened: Adds rich, creamy moisture and carries the herbs deep into the bread’s crevices.
- 1 teaspoon dried thyme: Introduces a subtle earthiness that complements the sweetness of the cranberry sauce.
- 1 teaspoon dried rosemary: Brings a fragrant pine-like aroma that pairs beautifully with the brie.
- 1 (16 oz) wheel of brie, chopped or cubed: The star of the recipe, this cheese melts to a gooey, indulgent perfection.
- 1½ cups whole berry cranberry sauce: Adds tartness and juiciness, balancing the richness of the cheese and butter.
- Kosher salt, to taste: Enhances all the flavors, tying the whole recipe together.
How to Make Pull-Apart Sourdough Brie and Cranberry Bread Recipe
Step 1: Preheat the Oven
Start by heating your oven to 350°F (175°C). This temperature is just right to melt the brie gently without drying out the bread, ensuring every bite is warm, soft, and flavorful.
Step 2: Prepare the Bread
Take your large sourdough loaf and slice it horizontally and vertically, about 1-inch apart, creating a grid of cubes. Be careful not to slice all the way through the bottom crust — the bread needs to stay together to maintain its pull-apart charm. This technique allows the flavors to seep deep inside with every bite.
Step 3: Make the Herb Butter
In a small bowl, blend together the softened butter, dried thyme, dried rosemary, and a pinch of kosher salt. This herb butter mixture will add layers of savory aroma and moisture that perfectly complement the tangy sourdough and creamy brie.
Step 4: Brush the Bread with Herb Butter
Place the scored sourdough loaf on a baking sheet. Using a brush or your fingers, work the herb butter mixture into every slit you created. This step ensures the butter and herbs infuse every nook and cranny, giving each pull-apart piece a flavorful punch.
Step 5: Stuff the Bread
Now comes the fun part! Fill each cut space in the bread with cubes of brie and spoonfuls of whole berry cranberry sauce. The combination of melty cheese and sweet-tart cranberries nestled inside the loaf is pure bliss.
Step 6: Wrap and Bake
Wrap the stuffed loaf tightly in aluminum foil and place it in your preheated oven. Bake for about 20 minutes until the brie has melted into gooey perfection and the bread is warmed through. Wrapping it helps keep everything moist while allowing the flavors to mingle beautifully.
Step 7: Serve
Carefully unwrap your masterpiece and transfer it to a serving platter. Serve immediately while it’s hot and the cheese is irresistibly melty. Watch as everyone eagerly pulls apart their pieces, savoring the wonderful blend of flavors and textures.
How to Serve Pull-Apart Sourdough Brie and Cranberry Bread Recipe
Garnishes
A sprinkle of fresh rosemary leaves or thyme sprigs over the top adds a fresh herbal aroma and a pop of green color that makes this dish look as wonderful as it tastes. For a festive touch, adding a few fresh cranberries or a light drizzle of honey can elevate the presentation and flavor.
Side Dishes
This bread pairs beautifully with simple sides that don’t compete with its bold flavors. A crisp arugula salad with lemon vinaigrette or roasted root vegetables offer a balanced accompaniment. For a heartier meal, a bowl of butternut squash soup or a plate of charcuterie would be fantastic companions.
Creative Ways to Present
For a stunning party display, serve the pull-apart bread on a rustic wooden board surrounded by clusters of grapes, nuts, and small bowls of extra cranberry sauce. Alternatively, you can cut smaller, individual wedges to create personal servings that your guests will love to pick at while mingling.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap them tightly in foil or place them in an airtight container and store them in the refrigerator. The flavors will deepen overnight, making the next day’s snack just as delicious.
Freezing
This Pull-Apart Sourdough Brie and Cranberry Bread Recipe freezes well if wrapped properly in foil and then in plastic wrap to avoid freezer burn. Freeze before baking for best results, then thaw in the refrigerator overnight before baking as directed.
Reheating
Reheat leftovers wrapped in foil in a 350°F (175°C) oven for about 10-15 minutes or until warmed through and the cheese is melty once more. Avoid using the microwave if possible, as it can make the bread soggy and the cheese rubbery.
FAQs
Can I use any type of bread for this Pull-Apart Sourdough Brie and Cranberry Bread Recipe?
While sourdough is ideal for its flavor and sturdy crust, you can experiment with other round crusty breads like a boule or artisan white bread. Just make sure the loaf is thick enough to hold the fillings without falling apart.
Is it necessary to use dried herbs, or can I use fresh ones?
Fresh herbs can definitely be used and will provide a brighter, more vibrant flavor. Just use about three times the amount of fresh herbs compared to dried to maintain the aromatic balance.
Can I add other ingredients to the bread stuffing?
Absolutely! Chopped nuts like walnuts or pecans add a lovely crunch, while sliced apples or pears complement the cranberry and brie beautifully. Just be mindful of adding too much moisture that could sog the bread.
How do I ensure the brie melts evenly inside the bread?
Cutting the brie into small, uniform cubes helps it melt consistently. Wrapping the bread loaf in foil during baking also traps the heat, encouraging even melting without drying out the bread.
Is this recipe suitable for a holiday gathering?
Definitely! The festive flavors of cranberry and brie paired with herbs make this Pull-Apart Sourdough Brie and Cranberry Bread Recipe perfect for holidays or special occasions. It’s easy to make ahead and always impresses guests.
Final Thoughts
There is something utterly joyful about pulling apart a warm, gooey loaf filled with melty brie and tangy cranberry sauce. This Pull-Apart Sourdough Brie and Cranberry Bread Recipe brings together simple ingredients to create an unforgettable, shareable treat that’s perfect for any occasion. I can’t wait for you to try it and enjoy all the oohs and aahs from friends and family as they dive in. Happy baking!
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
- Diet: Vegetarian
Description
This Pull-Apart Sourdough Brie and Cranberry Bread is a delightful appetizer perfect for holiday gatherings or cozy nights in. Featuring a crusty sourdough loaf filled with creamy melted brie and tangy whole berry cranberry sauce, all infused with fragrant herb butter, this recipe offers a perfect balance of savory and sweet flavors. It’s easy to prepare and ideal for sharing.
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
Other
- 1½ cups whole berry cranberry sauce
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the bread.
- Prepare the Bread: Slice the sourdough loaf horizontally and vertically to create a grid of 1-inch cubes. Be careful not to slice all the way through the bottom crust, so the loaf stays intact for easy pull-apart serving.
- Make the Herb Butter: In a small bowl, combine the softened butter, dried thyme, dried rosemary, and a pinch of kosher salt. Mix thoroughly until all the ingredients are well incorporated.
- Brush the Bread with Herb Butter: Place the sliced bread on a baking sheet. Use a brush to carefully spread the herb butter mixture into the cuts of the bread, ensuring it penetrates deep into the slits for even flavor distribution.
- Stuff the Bread: Insert pieces of chopped brie and spoonfuls of whole berry cranberry sauce into each cut space between the bread cubes, filling them generously but neatly.
- Wrap and Bake: Wrap the entire bread loaf in aluminum foil to keep the moisture and heat in. Bake in the preheated oven for about 20 minutes, or until the cheese has melted completely and become gooey.
- Serve: Carefully unwrap the bread and place it on a serving platter. Serve hot, encouraging guests to pull apart the bread cubes filled with the melted brie and cranberry.
Notes
- Be careful when slicing the bread to avoid cutting through the bottom crust to keep the loaf intact for easy pull-apart serving.
- Use room temperature butter to make mixing herbs easier and ensure even spreading.
- This bread is best served warm to fully enjoy the melted brie and soft bread texture.
- If you prefer a stronger herb flavor, you can increase the amount of thyme and rosemary slightly.
- Leftovers can be reheated wrapped in foil in a low oven to restore gooeyness.
