This Pull-Apart Sourdough Brie and Cranberry Bread is the ultimate holiday appetizer. With soft, gooey brie, tangy cranberry sauce, and savory herb butter packed into every bite, this bread is easy to prepare and sure to impress at any gathering. Perfectly melty, this pull-apart bread is not only delicious but also a fantastic centerpiece for your table.
Ingredients
- 1 large round sourdough bread loaf
- ½ cup (1 stick) butter, softened
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 (16 oz) wheel of brie, chopped or cubed
- 1½ cups whole berry cranberry sauce
- Kosher salt, to taste
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) so it’s ready for baking once you’ve prepared the bread.
Step 2: Slice the Bread
Place the sourdough loaf on a cutting board and slice it horizontally and vertically to create a grid of 1-inch cubes. Be careful not to cut all the way through the bottom crust, allowing the bread to stay intact and easy to pull apart.
Step 3: Make the Herb Butter
In a small bowl, mix together the softened butter, dried thyme, dried rosemary, and a pinch of kosher salt. Stir until the herbs are evenly distributed in the butter, creating a fragrant, savory spread.
Step 4: Brush the Herb Butter onto the Bread
Place the sliced sourdough loaf on a baking sheet lined with foil. Carefully brush the herb butter into each slit of the bread, making sure it seeps deep into the cuts to flavor each piece.
Step 5: Stuff the Bread with Brie and Cranberry Sauce
Fill each slit with pieces of brie and spoonfuls of cranberry sauce. Be generous with the fillings for a rich, flavorful experience in each bite.
Step 6: Wrap and Bake
Wrap the entire bread loaf in foil, sealing it completely to prevent it from drying out. Bake in the preheated oven for about 20 minutes, or until the cheese has fully melted and is gooey.
Step 7: Serve
Carefully unwrap the bread and place it on a serving platter. Serve immediately while warm, so everyone can pull apart gooey, cheesy pieces.
Serving Suggestions
This pull-apart sourdough brie and cranberry bread is a fantastic appetizer for holiday meals, family gatherings, or even cozy movie nights. It pairs well with a glass of red wine or champagne for a celebratory touch. Place it in the center of the table and let everyone pull apart the cheesy, buttery goodness!
Tips and Notes
- Choosing the Bread: A sourdough loaf with a firm crust and soft center is ideal. If you prefer, you can use a round Italian or French loaf.
- Brie Alternatives: If brie isn’t available, camembert or fontina are great substitutes. Any soft cheese that melts well will work beautifully.
- Cranberry Sauce: Whole berry cranberry sauce is ideal, but homemade cranberry sauce can add an extra touch of flavor.
- Optional Garnish: Fresh rosemary or thyme sprigs can add a festive touch when garnished over the bread after baking.
Tips from Well-Known Chefs
- Chef Ina Garten suggests using homemade cranberry sauce for an elevated flavor and added freshness.
- Chef Jamie Oliver recommends baking pull-apart breads on a pizza stone for a crispier crust.
- Chef Nigella Lawson encourages adding a drizzle of honey on top after baking for a sweet, sticky contrast to the savory flavors.
Frequently Asked Questions
1. Can I use a different type of cheese?
Yes! While brie is classic, camembert, mozzarella, or fontina also work well for a gooey, melty pull-apart bread.
2. Can I make this in advance?
You can prepare the bread with butter, brie, and cranberry, then wrap and refrigerate for up to 4 hours before baking. Bake fresh for the best taste and texture.
3. How do I prevent the bread from drying out?
Wrapping the bread in foil helps retain moisture and prevents it from drying out while baking.
4. Can I use cranberry jelly instead of whole berry sauce?
Yes, but the texture will be smoother. Whole berry sauce adds more texture and burst of cranberry flavor.
5. What if I don’t have sourdough bread?
French bread, ciabatta, or Italian bread with a sturdy crust and soft center also works well.
6. Can I add nuts for texture?
Yes! Adding chopped walnuts or pecans into the slits alongside the brie and cranberry adds a nice crunch.
7. Can I use fresh herbs instead of dried?
Fresh herbs can be used, but use double the amount as they are less concentrated than dried herbs.
8. How should leftovers be stored?
Wrap leftovers in foil and refrigerate for up to 2 days. Reheat in the oven at 300°F (150°C) until warm.
9. Can I add extra flavors?
Feel free to add thinly sliced garlic or a sprinkle of black pepper for added depth.
10. Can I use salted butter?
Yes, but taste the butter before adding extra salt to avoid making the bread too salty.
Enjoy this melty, indulgent Pull-Apart Sourdough Brie and Cranberry Bread at your next gathering for a guaranteed crowd-pleaser!
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Pull-Apart Sourdough Brie and Cranberry Bread Recipe
- Total Time: 30 Minutes
Description
This Pull-Apart Sourdough Brie and Cranberry Bread is a show-stopping appetizer, combining the savory, creamy goodness of brie with the sweet and tart flavor of cranberry sauce. The golden, crusty sourdough bread is sliced to create pockets filled with herb-infused butter, ensuring every bite is bursting with flavor. As the bread bakes, the brie melts beautifully, creating a warm and gooey treat that’s perfect for sharing.
Ingredients
Ingredients:
- 1 large round sourdough bread loaf
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 (16 oz) wheel of brie, chopped or cubed
- 1 1/2 cups whole berry cranberry sauce
- Kosher salt, to taste
Instructions
Directions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). - Slice the Bread:
Slice the sourdough loaf horizontally and vertically, creating a grid of 1-inch cubes. Be careful not to cut all the way through to keep the bottom crust intact. - Prepare the Herb Butter:
In a small bowl, combine the softened butter, dried thyme, and dried rosemary. Season with a pinch of kosher salt and stir until well mixed. - Brush with Herb Butter:
Place the sliced sourdough on a baking sheet. Carefully brush the herb butter into each slit, ensuring it gets deep into the bread. - Stuff with Brie and Cranberry Sauce:
Fill each space in the bread with brie pieces and spoonfuls of cranberry sauce. - Wrap and Bake:
Wrap the bread loaf in foil and bake for about 20 minutes, or until the cheese is fully melted and gooey. - Serve and Enjoy:
Unwrap the bread, transfer it to a serving platter, and serve hot. This melty, flavorful appetizer is perfect for gatherings.
Notes
Tips and Notes
- Choosing the Bread: A sourdough loaf with a firm crust and soft center is ideal. If you prefer, you can use a round Italian or French loaf.
- Brie Alternatives: If brie isn’t available, camembert or fontina are great substitutes. Any soft cheese that melts well will work beautifully.
- Cranberry Sauce: Whole berry cranberry sauce is ideal, but homemade cranberry sauce can add an extra touch of flavor.
- Optional Garnish: Fresh rosemary or thyme sprigs can add a festive touch when garnished over the bread after baking.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
