Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry

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!