Sometimes you just gotta shake up your usual bread game, you know? Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce does it all for me. I’m talking melty cheese, tart cranberries, and that garlic kick – all snuggled inside a crusty sourdough loaf. Every time the holidays roll around (or honestly, whenever I’m feeling a little fancy), this pull-apart bread recipe saves the day. If you’ve ever stared at a pile of leftover cranberry sauce and wondered, “What now?” oh buddy, you’re in for a treat.
The Story Behind This Recipe
Here’s why I love this Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce: it uses pantry staples and it tastes like a bakery treat. Sometimes you just gotta shake up your usual bread game, you know? Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce does it all for…
Cranberry Pull-Apart Bread Ingredients
Let’s talk basics. You won’t need any weird, impossible-to-find ingredients here. Everything’s easy, and most are probably hanging out in your fridge right now. The main thing is to get a nice round sourdough loaf – not too small, not the size of a bicycle tire. Pick up some Brie (the creamier, the better, even if your wallet winces a bit), a good spoonful or two of cranberry sauce (homemade or canned, you do you), and a few cloves of garlic. A little bundle of fresh herbs, honestly just grab whatever looks pretty – like rosemary or thyme. Salted butter works best, trust me. If you’re one of those folks who likes a little zest, orange peel fits right in.
Wait, am I forgetting anything huge? Nope, that’s the gist.
If you ever feel like sweet bread fits your breakfast style more, you should check out this totally delicious amish cinnamon bread recipe. Anyway, back to our savory goodness. 
How to Make Cranberry Pull-Apart Bread
Here comes the fun (and sometimes messy) part. You take your sourdough round and cut deep crisscross slices almost to the bottom, but don’t slice through – you want cubes that stay attached. Take soft butter mixed with chopped garlic and your favorite herbs, then smoosh it right into every single crevice. Don’t skimp! Stuff sliced Brie into each crack next. Yes, it feels a bit over-the-top, but you’ll thank me later.
Now for the cranberry sauce – go ahead and dollop it between the cheese and the bread. You can use a spoon or, if you’re a wild one like me sometimes, just your hands (sticky but fun). Wrap the whole shebang in foil and bake till the cheese is oozy and the bread smells like heaven itself. Open the foil for the last few minutes for some toasty edges. Your kitchen’ll smell like a five-star restaurant by now.
Seriously though, if you’ve ever made cinnamon raisin bread pudding, this will feel familiar. But with garlic and cheese! 
Tips and Substitutions
So, maybe you’re out of Brie. Maybe you don’t love cranberry (hard to believe, but okay). Here’s where swapping works magic. Camembert works just like Brie – even havarti is fine. For cranberry sauce, try raspberry jam if you call yourself a rebel. Sourdough is perfect, but Italian bread holds up in a pinch.
Got a big crowd? Make two loaves. Kids not into green stuff? Skip the herbs, but keep that garlic butter strong. And here’s one more: If leftovers actually happen (never with my family), just warm up slices in a toaster oven.
“I never thought brie, cranberry, and garlic could win over my picky eaters. But they fought over the last piece! This is a keeper.” – Jamie H.
Serving Suggestions
- Serve warm, right out of the oven, for best cheese gooey-ness.
- Dunk pieces in leftover cranberry sauce for more zing.
- Pair up with cucumber and carrot salad for a fresh bite on the side.
- Makes a killer brunch star with eggs and crispy bacon.
Fancy a breakfast treat instead? The cranberry orange muffins recipe on the same site’ll wake up any table.
Storage Options
Okay, let’s get real. This bread rarely has leftovers. But if it ever happens, wrap it tight in foil or shove into a food container. Keep in the fridge for a couple days. For reheating, go slow in the oven at a low temp – keeps things melty, not soggy. The microwave works for small bits, but the bread loses its crunch. Oh, and, if you freeze it? Not the worst idea, but, honestly, the texture just isn’t the same. Eat fresh if possible.
Common Questions
Do I have to use sourdough loaf?
Nope! Any crusty bread works fine, but sourdough keeps its shape best, and honestly, gives the best bite.
Can I make it ahead?
Absolutely. Prep everything the night before, wrap it up, and bake when you’re ready.
Could I add nuts?
Yes, chopped walnuts or pecans thrown in with the cranberry sauce are pretty tasty for some crunch.
How long does it stay fresh?
Two days max in the fridge before things get weird. Reheat before serving.
Got tips for making it in a hurry?
Use pre-sliced bread, skip the fancy herbs, and microwave your butter to soften it faster.
Give It a Go – You Won’t Regret It
So, if you’re after something special for a holiday table or just a show-stopper brunch, Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce will wow your crowd. Remember, experiment and don’t panic about being exact. For another fun bread idea, check out fried cornbread southern cornmeal hoecakes for a twist on classic comfort food. You’ll also find even fancier loaf ideas at Cranberry Brie Pull-Apart Bread | 12 Tomatoes or poke around for breakfast and brunch inspiration. Baking should be fun, not stressful – so grab a loaf, get cheesy, and dig in!
Cranberry Pull-Apart Bread
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Cut deep crisscross slices into the sourdough loaf, almost to the bottom but do not slice through.
- In a bowl, combine softened butter, minced garlic, and chopped herbs.
- Smoosh the garlic herb butter mixture into every crevice of the sliced bread.
- Stuff slices of Brie into the cracks of the bread.
- Dollop cranberry sauce between the slices of cheese and bread.
- Wrap the stuffed loaf tightly in foil.
- Bake for 25-30 minutes until the cheese is melty and the bread is fragrant.
- Unwrap the foil during the last few minutes to crisp up the edges.
