If you’re looking for a warm, gooey, and indulgent appetizer that’s perfect for the holidays or any special occasion, Cranberry Brie Sourdough Pull-Apart Bread is the answer! This deliciously savory and sweet bread is stuffed with creamy Brie cheese and tart cranberries, all nestled inside soft, buttery sourdough bread. The pull-apart texture makes it fun to share, and the combination of flavors will have everyone reaching for more.
What makes this dish so special is its rich, gooey cheese and the burst of tart sweetness from the cranberries, all nestled in the chewy sourdough bread. The bread is slightly crispy on the outside while staying soft and buttery on the inside, making it the perfect vessel for the creamy Brie and tangy cranberry filling. Whether you serve it as an appetizer for a holiday dinner or as a casual snack with friends, this Cranberry Brie Sourdough Pull-Apart Bread is sure to become a favorite!
I first made this bread when I wanted to create something extra special for a holiday party. The combination of Brie, cranberries, and sourdough bread is a match made in heaven, and it quickly became a hit. Now, it’s a regular on my holiday menu, and I’m sure it will be a crowd-pleaser at your next gathering too!
Why This Cranberry Brie Sourdough Pull-Apart Bread Will Be Your New Favorite
- Rich and gooey: The melted Brie cheese creates a creamy, decadent filling that pairs beautifully with the tangy cranberries.
- Flavor-packed: The combination of Brie, cranberries, and sourdough bread brings together savory, sweet, and tangy flavors in every bite.
- Perfect for sharing: The pull-apart style makes this bread ideal for passing around at parties or gatherings—no cutting required!
- Easy to make: Despite looking impressive, this recipe is easy to prepare and comes together quickly, making it perfect for a last-minute treat.
- Festive and beautiful: With its vibrant cranberry color and gooey cheese, this bread is as beautiful as it is delicious.
Ingredients
- 1 round sourdough bread (about 8-10 inches in diameter)
- 8 oz Brie cheese, rind removed and cut into small cubes
- 1/2 cup fresh cranberries (or use dried cranberries for a sweeter option)
- 3 tbsp unsalted butter, melted
- 2 tbsp brown sugar (optional, for extra sweetness)
- 1 tbsp fresh rosemary, finely chopped (optional, for added flavor)
- 1 tbsp honey (optional, for drizzling)
- Salt, to taste
How to Make Cranberry Brie Sourdough Pull-Apart Bread
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil.
- Prepare the bread: Place the round sourdough bread on a cutting board. Using a sharp knife, slice the bread into a grid pattern, making deep cuts both horizontally and vertically, being careful not to cut all the way through the bottom of the loaf. You want to leave the base intact so the bread stays together when pulled apart.
- Stuff the bread: Gently pull apart the cuts in the bread to create small pockets. Stuff each pocket with cubes of Brie cheese and fresh cranberries. You can alternate the Brie and cranberries for a balanced filling, ensuring each pocket gets a little of both.
- Drizzle with butter and sugar: Brush the entire loaf with melted butter, making sure to get some in between the cuts. If you like a touch of sweetness, sprinkle the bread with brown sugar (this is optional but adds a nice caramelized finish).
- Add herbs (optional): If you’re using rosemary, sprinkle it evenly over the top of the bread for an herby fragrance and flavor.
- Bake the bread: Place the stuffed bread onto the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the bread is golden brown and crispy on the outside.
- Drizzle with honey: Once the bread is out of the oven, drizzle it with a little honey for added sweetness and shine. If you prefer a savory version, skip the honey and garnish with extra rosemary.
- Serve and enjoy: Allow the bread to cool for a few minutes before serving. Pull apart the pieces and enjoy the gooey, cheesy, cranberry-filled goodness!
Tips
- Use a sturdy bread: Make sure to use a round sourdough bread that is firm enough to hold the filling. A softer bread may fall apart when cut.
- Let the bread cool slightly: After baking, allow the bread to cool for a few minutes so the cheese doesn’t spill out when you pull apart the pieces.
- Try different cheeses: If you’re not a fan of Brie, try using Camembert, goat cheese, or even sharp cheddar for a different flavor.
- Add nuts: For an added crunch, consider adding chopped pecans or walnuts between the layers with the cranberries.
Substitutions and Variations
- Different bread: If you don’t have sourdough, you can use other round bread types, such as a rustic Italian loaf or even a baguette.
- Dried cranberries: If fresh cranberries aren’t available, dried cranberries will work just as well, providing a sweeter flavor.
- Add some greens: For extra flavor, add a handful of fresh spinach or arugula between the layers for a burst of color and freshness.
Make a Healthier Version
- Use whole grain bread: Swap the sourdough with a whole grain or multigrain bread for a slightly healthier option.
- Lower-fat cheese: You can use reduced-fat Brie or another lower-fat cheese alternative to reduce the richness while still enjoying the flavors.
- Skip the butter: Use olive oil instead of butter for a healthier fat option.
Closing
And there you have it! This Cranberry Brie Sourdough Pull-Apart Bread is a perfect combination of savory, sweet, and cheesy goodness. Whether you’re serving it as a show-stopping appetizer for a holiday feast or just as a fun treat to share with friends, this pull-apart bread is sure to become a crowd favorite. It’s easy to make, beautiful to look at, and incredibly delicious. Don’t forget to let us know how your bread turns out, and check out more of our festive and flavorful recipes for every occasion!
Frequently Asked Questions
- Can I make this bread ahead of time?
Yes! You can prepare the bread and stuff it with the cheese and cranberries the day before, then bake it when ready to serve. If you’re making it ahead, store it in the fridge and bake it fresh for the best results. - Can I use a different type of cheese?
Yes, you can substitute Brie with other creamy cheeses like Camembert or even a soft goat cheese if you prefer a different flavor. - Can I use a different type of bread?
Yes, if you don’t have sourdough, you can use any sturdy round bread like a French boule or Italian bread. Just make sure it can hold the filling. - How do I store leftovers?
Leftovers can be stored in an airtight container for 1-2 days. Reheat it in the oven at 350°F (175°C) for 10-15 minutes to enjoy it warm. - Can I make this bread without cranberries?
Yes, if you prefer a more savory version, you can omit the cranberries and instead use caramelized onions, garlic, or fresh herbs as the filling. - What’s the best way to slice the bread?
Use a serrated knife to slice the bread into deep cuts, being careful not to slice all the way through. This helps the bread stay intact while still allowing you to pull apart the pieces. - Can I add nuts to this bread?
Yes! Adding chopped pecans or walnuts between the layers of Brie and cranberries would add a nice crunch and extra flavor. - Can I freeze this bread?
Yes, you can freeze the assembled bread before baking. Just wrap it tightly in plastic wrap or foil and freeze it. Bake from frozen, adding a few extra minutes to the baking time. - Can I make this bread without the rosemary?
Yes! If you’re not a fan of rosemary, you can skip it, or substitute it with thyme, sage, or any herb of your choice. - Can I use store-bought sourdough?
Absolutely! Store-bought sourdough works just fine for this recipe. Just ensure it’s a round loaf, or use another type of round bread.
Cranberry Brie Sourdough Pull-Apart Bread
4
30
minutes40
300
kcal0
minutesKeep the screen of your device on
Ingredients
1 1 round sourdough bread (about 8-10 inches in diameter)
8 oz 8 Brie cheese, rind removed and cut into small cubes
1/2 cup 1/2 fresh cranberries (or use dried cranberries for a sweeter option)
3 tbsp 3 unsalted butter, melted
2 tbsp 2 brown sugar (optional, for extra sweetness)
1 tbsp 1 fresh rosemary, finely chopped (optional, for added flavor)
1 tbsp 1 honey (optional, for drizzling)
Salt, to taste
Directions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil.
- Prepare the bread: Place the round sourdough bread on a cutting board. Using a sharp knife, slice the bread into a grid pattern, making deep cuts both horizontally and vertically, being careful not to cut all the way through the bottom of the loaf. You want to leave the base intact so the bread stays together when pulled apart.
- Stuff the bread: Gently pull apart the cuts in the bread to create small pockets. Stuff each pocket with cubes of Brie cheese and fresh cranberries. You can alternate the Brie and cranberries for a balanced filling, ensuring each pocket gets a little of both.
- Drizzle with butter and sugar: Brush the entire loaf with melted butter, making sure to get some in between the cuts. If you like a touch of sweetness, sprinkle the bread with brown sugar (this is optional but adds a nice caramelized finish).
- Add herbs (optional): If you’re using rosemary, sprinkle it evenly over the top of the bread for an herby fragrance and flavor.
- Bake the bread: Place the stuffed bread onto the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the bread is golden brown and crispy on the outside.
- Drizzle with honey: Once the bread is out of the oven, drizzle it with a little honey for added sweetness and shine. If you prefer a savory version, skip the honey and garnish with extra rosemary.
- Serve and enjoy: Allow the bread to cool for a few minutes before serving. Pull apart the pieces and enjoy the gooey, cheesy, cranberry-filled goodness!
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