Description
Golden, melty, and impossibly irresistible — this Pull-Apart Sourdough Brie and Cranberry Bread is a show-stopping appetizer that’s perfect for any gathering. With crusty sourdough stuffed with creamy brie, sweet-tart cranberry sauce, and fragrant rosemary, this dish comes together quickly and satisfies every time. Whether you’re in need of a quick breakfast idea, a festive holiday side, or just easy recipe inspiration for entertaining, this savory-sweet pull-apart bread brings the wow factor to your table.
Ingredients
1 sourdough boule
8 oz brie cheese
1/2 cup cranberry sauce
3 tbsp melted butter
1 tbsp chopped fresh rosemary
1 clove garlic, minced (optional)
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment or foil.
2. Cut the sourdough boule in a criss-cross pattern without slicing through the bottom.
3. Stuff sliced or cubed brie into all the crevices.
4. Spoon cranberry sauce evenly into the cuts, distributing throughout the bread.
5. Brush melted butter (with garlic if using) over the top and into the crevices.
6. Sprinkle with chopped rosemary, salt, and pepper.
7. Cover with foil and bake for 15 minutes.
8. Remove foil and bake another 10–15 minutes until cheese is melted and top is golden.
9. Cool slightly, garnish with rosemary, and serve hot.
Notes
Use chilled brie to make slicing and stuffing easier.
Choose a thick, whole-berry cranberry sauce to avoid soggy bread.
Prep ahead of time and refrigerate until ready to bake for easy party planning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 loaf
- Calories: 340
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg