Last Friday, after tidying up the garden and watering the late-blooming flowers, I wandered over to the farmers’ market just as the sun began to dip behind the rooftops. The scent of fresh bread and roasted nuts mingled in the crisp air, and one round sourdough loaf immediately caught my eye. On a whim, I grabbed a wedge of creamy brie and a jar of bright cranberry sauce from a nearby stall, imagining how they could transform a simple loaf into something special.
Later that evening, with a cup of herbal tea steaming beside me, I spread the loaf on the counter and began slicing it in a grid pattern, tucking in morsels of brie and spoonfuls of cranberry sauce. The soft, golden bread soon filled the kitchen with a warm, inviting aroma that even lured the neighbor’s children inside. We ended up sitting cross-legged on the living room floor, pulling apart pieces of bread, laughing over little dribbles of melted cheese and sticky cranberry.
By the time the last pieces were gone, the air carried a sense of celebration—like a mini family reunion after a busy week. The combination of buttery, garlicky bread with sweet, tart cranberries and creamy brie makes it a dish that invites conversation and shared enjoyment.
Short Description
A warm, indulgent pull-apart sourdough bread stuffed with creamy brie, sweet-tart cranberry sauce, and fresh parsley. Perfect for sharing, entertaining, or a cozy family treat.
Key Ingredients
- 1 round sourdough bread loaf
- 8 oz brie cheese, cut into pieces
- 1 cup cranberry sauce
- 1/4 cup fresh parsley, chopped
- 1/4 cup butter, melted
- 1 tsp garlic powder
- Salt and pepper to taste
Tools Needed
- Sharp knife for scoring bread
- Mixing bowl
- Basting brush
- Aluminum foil
- Oven-safe baking sheet
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Make sure the rack is positioned in the center for even baking.
Step 2: Score the Bread
Using a sharp knife, cut the sourdough loaf in a grid pattern, making sure not to slice all the way through. This will allow the filling to nestle inside each pocket without the loaf falling apart.
Step 3: Prepare Garlic Butter
In a small mixing bowl, combine melted butter, garlic powder, a pinch of salt, and pepper. Stir well until fully blended.
Step 4: Add the Filling
Drizzle the garlic butter generously into each cut. Gently stuff the brie pieces and cranberry sauce into the cuts. Aim for even distribution to ensure every bite has a balance of flavors.
Step 5: Add Fresh Parsley
Sprinkle chopped parsley over the top for color and freshness.
Step 6: Bake the Bread
Wrap the loaf in foil and bake for 15 minutes. Then, carefully unwrap and bake for an additional 10 minutes until the cheese is melted and bubbling and the crust is lightly golden.
Step 7: Serve and Enjoy
Let the bread cool slightly before serving so the cheese firms up just enough to pull apart cleanly. The aroma will have everyone hovering in anticipation.
Troubleshooting Tip: If your brie oozes too quickly, reduce the oven temperature by 10°F and bake a few extra minutes. For sticky cranberry sauce spills, use a small spoon to gently tuck it back into the cuts.
Why You’ll Love This Recipe
Flavor Harmony: Sweet-tart cranberries and creamy brie blend perfectly with buttery, garlicky bread.
Fun & Shareable: Pull-apart design makes it a crowd-pleaser for gatherings.
Quick Prep: Ready in under 30 minutes, excluding oven time.
Versatile: Serves as a snack, appetizer, or even a side for holiday meals.
Mistakes to Avoid & Solutions
Overstuffing: Too much cheese or cranberry may cause the bread to collapse. Solution: Use moderate amounts and distribute evenly.
Undercooked Cheese: If the brie isn’t fully melted, cover loosely with foil for a few extra minutes.
Dry Bread: Avoid overbaking by keeping foil on for the first 15 minutes to trap moisture.
Serving and Pairing Suggestions
Serve family-style on a wooden board for casual gatherings.
Pair with a crisp white wine like Sauvignon Blanc or a light sparkling cider.
Perfect alongside roasted meats, salads, or soups.
Storage and Reheating Tips
Store: Wrap leftovers in foil or an airtight container for up to 2 days at room temperature.
Reheat: Place in a 325°F oven for 8–10 minutes to restore crispness and melted cheese. Avoid microwaving to keep the bread from becoming soggy.
FAQs
1. Can I use frozen cranberries instead of cranberry sauce?
Yes, simmer frozen cranberries with a bit of sugar to make a quick sauce before using.
2. Can I make this ahead of time?
You can prep the cuts, fillings, and butter up to 24 hours in advance. Cover and refrigerate until ready to bake.
3. What if I don’t have sourdough bread?
Any crusty round loaf works, but sourdough adds a tangy flavor that pairs best with brie.
4. Can I use a different cheese?
Yes, Camembert or a soft fontina works well. Avoid hard cheeses as they won’t melt properly.
5. Can I add nuts or other toppings?
Absolutely! Chopped pecans or walnuts sprinkled on top before baking add crunch and flavor.
Tips & Tricks
Use room-temperature brie for easier melting.
Brush the top lightly with leftover garlic butter to enhance crispness.
For a more festive look, sprinkle a few whole cranberries on top before baking.
Recipe Variations
Apple & Brie: Substitute cranberry sauce with thinly sliced apples mixed with cinnamon.
Savory Herb: Add rosemary or thyme along with parsley for a deeper herb flavor.
Spicy Twist: Mix a pinch of red pepper flakes into the butter for a subtle kick.
Final Thoughts
Finishing that last piece, I felt a quiet satisfaction settle over the room. The bread’s melted brie stretched between fingers while the cranberry added bright bursts of flavor that lingered pleasantly on the tongue.
Cranberry Brie Sourdough Pull Apart Bread like this brings a sense of joy and comfort that feels effortless yet deeply rewarding. Every bite carries a little story of the day, the market, and the little traditions we keep alive with food. It’s a recipe I know will resurface at family gatherings, birthdays, or quiet rainy afternoons, always bringing warmth and a touch of celebration to ordinary days.
Cranberry Brie Sourdough Pull Apart Bread
Ingredients
- 1 round sourdough bread loaf
- 8 oz brie cheese cut into pieces
- 1 cup cranberry sauce
- ¼ cup fresh parsley chopped
- ¼ cup butter melted
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) with the rack in the center. Using a sharp knife, cut the sourdough loaf in a grid pattern, making sure not to slice all the way through so the filling stays inside.
- In a small bowl, mix melted butter with garlic powder, salt, and pepper. Drizzle the butter mixture into each cut, then gently stuff pieces of brie and spoonfuls of cranberry sauce into the openings for even distribution. Sprinkle chopped parsley over the top.
- Wrap the loaf in foil and bake for 15 minutes. Carefully unwrap and bake an additional 10 minutes until the cheese is melted and bubbly and the crust is lightly golden. Let the bread cool slightly before serving so it can be pulled apart easily.
