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Cranberry Pull-Apart Bread

A delightful blend of melty Brie cheese and tart cranberry sauce stuffed inside a crusty sourdough loaf, perfect for holidays or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Bread and Filling
  • 1 round loaf sourdough loaf Choose a medium-sized sourdough loaf
  • 8 oz Brie cheese Use the creamier variety if possible
  • 1/2 cup cranberry sauce Homemade or canned, as per preference
Butter Mixture
  • 1/2 cup salted butter Softened for easy mixing
  • 3 cloves garlic Minced
  • 1/4 cup fresh herbs Such as rosemary or thyme
  • 1 tbsp orange peel Optional for added zest

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut deep crisscross slices into the sourdough loaf, almost to the bottom but do not slice through.
  3. In a bowl, combine softened butter, minced garlic, and chopped herbs.
Stuffing the Bread
  1. Smoosh the garlic herb butter mixture into every crevice of the sliced bread.
  2. Stuff slices of Brie into the cracks of the bread.
  3. Dollop cranberry sauce between the slices of cheese and bread.
Baking
  1. Wrap the stuffed loaf tightly in foil.
  2. Bake for 25-30 minutes until the cheese is melty and the bread is fragrant.
  3. Unwrap the foil during the last few minutes to crisp up the edges.

Notes

Serve warm for the best texture. Consider pairing with fresh salads or brunch items.