Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry
This pull-apart bread is the perfect balance of savory herbs, creamy melted Brie, and the sweet-tart burst of cranberry sauce. Warm, comforting, and ideal for entertaining, it’s a show-stopping appetizer or side dish.
Ingredients
- 1 round sourdough loaf (about 8–10 inches wide)
- 8 oz Brie cheese, rind on or off, cut into small cubes
- ½ cup cranberry sauce (whole berry or homemade)
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 tbsp unsalted butter, melted
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Directions
1. Preheat the oven
- Preheat to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prep the bread
- Using a sharp serrated knife, cut the sourdough loaf in a crosshatch pattern, about 1-inch apart. Cut almost all the way through, but keep the base intact to hold the loaf together.
3. Make the garlic herb butter
- In a small bowl, combine:
- 2 tbsp melted butter
- Minced garlic
- Chopped rosemary and thyme
- A pinch of salt and pepper
- Stir well to infuse the flavors.
4. Stuff the bread
- Gently pull apart the bread cubes.
- Insert Brie cubes into the crevices.
- Spoon cranberry sauce into gaps throughout the loaf.
- Drizzle the garlic herb butter evenly over the top, letting it soak in.
5. Bake
- Wrap the loaf loosely in foil and bake for 15 minutes to allow the cheese to melt.
- Uncover, then bake another 10 minutes, or until the top is golden, crisp, and bubbling.
6. Garnish & serve
- Sprinkle with fresh parsley.
- Serve immediately, pull-apart style. Enjoy warm and gooey!
Servings
- Serves 6–8 people as an appetizer or side dish.
Nutrition (Per Serving, Based on 8)
- Calories: ~270–300 kcal
- Fat: 15g
- Carbs: 26g
- Protein: 9g
- Sugar: 5–7g
- Fiber: 1g
(Values vary depending on the type of cranberry sauce and bread used.)
Tips & Variations
- Add crunch: Sprinkle in chopped walnuts or pecans before baking.
- Extra gooey: Add shredded mozzarella for an extra cheese pull.
- No sourdough? Use ciabatta or a round French boule.
- Make it ahead: Prep and assemble the bread (without baking), wrap it tightly, and refrigerate. Bake just before serving.
Q&A: Garlic Herb Brie & Cranberry Bread
Q: Can I use a different cheese instead of Brie?
A: Yes! Camembert, fontina, or even mozzarella work well. Choose something that melts nicely.
Q: What if I don’t have fresh herbs?
A: You can substitute with ½ tsp dried rosemary and ½ tsp dried thyme. Fresh is more fragrant, but dried will still taste great.
Q: Can I make it gluten-free?
A: Absolutely — just use a gluten-free sourdough or artisan-style bread.
Q: What’s the best way to serve this?
A: Place the whole loaf on a platter with small tongs or let guests pull apart pieces. Serve with napkins — it gets deliciously messy!