If you love the cozy combination of melty cheese and tangy fruit flavors all packed into warm, tear-apart bread, then this Cranberry Brie Sourdough Pull-Apart Bread Recipe is an absolute must-try. It takes a beautiful round sourdough loaf and transforms it into a gooey, flavorful masterpiece by layering creamy cubes of Brie and vibrant cranberry sauce between soft slices, then baking it to bubbly perfection. Whether you’re serving it at a festive gathering or as a special snack, this recipe brings people together in the best possible way.
Ingredients You’ll Need
Every ingredient in this Cranberry Brie Sourdough Pull-Apart Bread Recipe plays a crucial role in balancing flavor and texture, creating that irresistible combination of gooey, tangy, and buttery notes. You’ll find these simple pantry staples come together to make a dish that feels fancy yet is incredibly easy to prepare.
- 1 large round loaf of sourdough bread: Provides the perfect rustic, chewy base with a sturdy crust to hold all the fillings.
- 8 oz Brie cheese, cut into small cubes: Melts beautifully to create pockets of creamy richness throughout each bite.
- 1/2 cup cranberry sauce (homemade or store-bought): Adds a sweet and tart brightness that complements the mild Brie perfectly.
- 2 tablespoons unsalted butter, melted: Ensures the bread bakes golden and crispy while adding a subtle richness.
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme): Lends a fragrant herbal note that ties all the flavors together.
- 1/2 teaspoon garlic powder: Introduces a hint of savory depth without overpowering the other ingredients.
- Fresh rosemary or thyme for garnish (optional): Provides an appealing finish and an extra layer of fresh aroma if desired.
How to Make Cranberry Brie Sourdough Pull-Apart Bread Recipe
Step 1: Prepare Your Bread
Start by taking your large round loaf of sourdough bread and using a sharp knife to make crosshatched cuts, slicing about three-quarters of the way down the loaf. This creates a grid of squares that will open up to hold all those delicious fillings. Be careful not to slice all the way through; you want the loaf to stay intact.
Step 2: Mix the Butter and Seasonings
In a small bowl, combine the melted unsalted butter with garlic powder and fresh or dried thyme. This flavorful butter mixture will be brushed generously into every crevice of the bread, helping to keep everything moist while battering up the savory backbone of this Cranberry Brie Sourdough Pull-Apart Bread Recipe.
Step 3: Stuff the Bread
Using your fingers or a small spoon, gently pry apart the slices and fill each opening with cubes of Brie and dollops of cranberry sauce. Alternate between these to distribute flavors evenly. Then, brush the seasoned melted butter mixture throughout all the slices, ensuring every bite is rich and flavorful.
Step 4: Bake to Perfection
Wrap the stuffed loaf loosely in foil to keep the cheese melting within the bread, and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes. Remove the foil for the last 5 minutes to let the top get beautifully golden and slightly crispy. Once bubbly and warm, your Cranberry Brie Sourdough Pull-Apart Bread Recipe is ready to wow the crowd.
How to Serve Cranberry Brie Sourdough Pull-Apart Bread Recipe
Garnishes
Adding fresh herbs like rosemary or thyme right before serving isn’t just for looks — their aromatic oils tie the whole dish together and elevate that cozy, comforting vibe. A sprinkle of flaky sea salt on top can also add a brilliant touch that balances out the rich cheese and sweet cranberries.
Side Dishes
This pull-apart bread pairs wonderfully with crisp, refreshing salads, like a peppery arugula salad with lemon vinaigrette, or light vegetable sides such as roasted Brussels sprouts. Keeping sides fresh and simple allows the bread to remain the star while complementing its complex flavor profile.
Creative Ways to Present
To make this Cranberry Brie Sourdough Pull-Apart Bread Recipe even more festive, serve it on a wooden board surrounded by small bowls of extra cranberry sauce or herb-infused butter for dipping. You can also slice the loaf into wedges and arrange them in a circular fan to emphasize the pull-apart effect for sharing at parties or cozy family dinners.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be unlikely!), keep the bread wrapped tightly in plastic wrap or foil and store it in the refrigerator. This will preserve the flavors and prevent the bread from drying out. Reheat gently before serving to revive the gooey Brie and tender crumb.
Freezing
You can definitely freeze this pull-apart bread if you want to prepare it in advance. Wrap it thoroughly with foil and then place it in a freezer-safe bag to prevent freezer burn. When you’re ready to enjoy it, thaw it overnight in the refrigerator before reheating it in the oven.
Reheating
The best way to reheat is in a preheated oven at 325°F (160°C) for 10-15 minutes, loosely covered with foil to avoid over-browning, until the cheese melts again and the bread is warmed through. Avoid microwaving since it can turn the sourdough chewy and the cheese oily.
FAQs
Can I use other types of bread for this recipe?
While sourdough is ideal for its crusty exterior and chewy texture, you can experiment with other artisan-style loaves like a rustic boule or even a ciabatta. Just make sure the bread is hearty enough to hold the fillings without becoming soggy.
Is it better to use homemade or store-bought cranberry sauce?
Both work wonderfully! Homemade sauce allows you to control sweetness and texture, but store-bought cranberry sauce is convenient and still delicious. Choose one that isn’t too watery for easier spreading inside the bread.
Can I add nuts or other toppings to the bread?
Absolutely! Chopped pecans or walnuts add a delightful crunch and additional flavor. Sprinkle them over the cranberry sauce before adding the Brie for a fantastic texture contrast in this Cranberry Brie Sourdough Pull-Apart Bread Recipe.
How far in advance can I prepare the bread before baking?
You can assemble the bread up to a few hours ahead and keep it refrigerated until ready to bake. Just cover it tightly with plastic wrap to prevent the bread from drying out.
Is this recipe suitable for entertaining large groups?
Yes! The pull-apart format is perfect for sharing and encourages communal eating, making it a crowd-pleaser at parties, holiday gatherings, or any casual get-togethers.
Final Thoughts
I seriously cannot recommend this Cranberry Brie Sourdough Pull-Apart Bread Recipe enough. It delivers that amazing balance of creamy, sweet, and savory in every pull-apart bite. Whether you’re making it for a holiday spread or an indulgent weekend treat, it’s sure to become a beloved favorite. Grab your sourdough loaf and dive in — your taste buds will thank you!
Print
Cranberry Brie Sourdough Pull-Apart 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 Cranberry Brie Sourdough Pull-Apart Bread is a delightful appetizer perfect for holiday gatherings or cozy nights in. Featuring a crusty sourdough loaf loaded with creamy Brie cheese, tart cranberry sauce, and aromatic herbs, all brushed with melted butter and baked to golden perfection. The pull-apart style makes it easy to serve and enjoy communally.
Ingredients
Ingredients
- 1 large round loaf of sourdough bread
- 8 oz Brie cheese, cut into small cubes
- 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, cut the sourdough loaf into a grid pattern about 1-inch apart, slicing downwards but not cutting all the way through the bottom crust, creating squares that can be pulled apart later.
- Mix Butter and Spices: In a small bowl, combine the melted unsalted butter with the fresh thyme leaves and garlic powder, mixing well to incorporate the flavors.
- Add Fillings: Carefully stuff the small Brie cubes and dollops of cranberry sauce into the cuts of the sourdough bread, distributing them evenly throughout the loaf.
- Brush with Butter Mixture: Generously brush the outside of the loaf and the exposed surfaces of the bread squares with the thyme-garlic butter mixture to ensure moisture and flavor during baking.
- Bake the Bread: Place the prepared sourdough loaf on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the Brie has melted and the bread is warm and golden.
- Garnish and Serve: Remove the bread from the oven and optionally garnish with fresh rosemary or thyme sprigs. Serve warm, allowing guests to pull apart the cheesy, cranberry-filled bread squares.
Notes
- You can use homemade cranberry sauce for a fresher flavor or store-bought for convenience.
- Ensure not to cut all the way through the bread to keep the pull-apart structure intact.
- For an extra crispy crust, bake the bread for a few extra minutes, but be careful not to dry out the Brie.
- Feel free to experiment with other cheeses like Camembert or sharp cheddar for different flavor profiles.
- This recipe pairs wonderfully with a glass of white wine or sparkling cider for festive occasions.
