Cranberry Brie Sourdough Pull Apart Bread

Imagine sinking your teeth into warm, crusty Cranberry Brie Sourdough Pull Apart Bread, where each tear-away piece reveals stretchy, molten brie cheese mingling with sweet-tart cranberry sauce. This showstopping appetizer combines the tangy depth of sourdough with rich, creamy cheese and festive cranberry flavor, creating an irresistible combination that’s perfect for holiday gatherings or special occasions. The Cranberry Brie Sourdough Pull Apart Bread transforms a simple loaf into an interactive culinary experience that will have everyone reaching for just one more piece. You’ll learn how to create this impressive yet surprisingly simple crowd-pleaser that balances flavors and textures beautifully.

Why You’ll Love This Recipe

This Cranberry Brie Sourdough Pull Apart Bread is destined to become your new favorite party appetizer for several compelling reasons. First, the visual impact is undeniable – a golden sourdough loaf with pockets of bubbling brie and ruby-red cranberry sauce creates an immediate “wow” factor when brought to the table. The contrasting textures are what make this dish truly special: crusty exterior giving way to soft, pillowy bread, which then meets the creamy, melted brie and jammy cranberry sauce.

The herb-infused butter adds an aromatic dimension that elevates this cranberry cheese bread beyond ordinary pull-apart recipes. What’s more, despite its impressive appearance, this sourdough brie bread requires minimal active preparation time – most of the magic happens in the oven while you attend to your guests or prepare other dishes.

The sweet-savory balance hits all the right notes on your palate, with the tangy sourdough providing the perfect canvas for the richness of the cheese and the bright, fruity notes of the cranberry. It’s a harmonious blend that feels both comforting and sophisticated.

Ingredients List for the Cranberry Brie Sourdough Pull Apart Bread

These ingredients come together to create the perfect balance of textures and flavors. The sourdough provides a sturdy foundation, while the herb butter infuses the bread with aromatic notes that complement the rich brie and sweet-tart cranberry sauce beautifully.

• 1 large round sourdough bread loaf
• ½ cup (1 stick) butter
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 (16 oz) wheel of brie, chopped or cubed
• 1½ cups whole berry cranberry sauce
• Kosher salt, to taste

Pro Tips

Achieving the perfect Cranberry Brie Sourdough Pull Apart Bread requires attention to a few critical details. First, when cutting your sourdough loaf, use a serrated knife and create a crosshatch pattern without cutting all the way through the bottom crust. This maintains the loaf’s structure while allowing the butter and fillings to penetrate deeply. Aim for approximately 1-inch squares – too large and the fillings won’t reach the center; too small and the bread may fall apart.

For the brie, chill it in the freezer for about 15 minutes before cutting. This firms up the cheese slightly, making it easier to handle and allowing you to cut it into clean cubes rather than ending up with a sticky mess. Remove the rind or leave it on based on personal preference – the rind is edible and adds a rustic element to the finished dish.

Finally, don’t rush the baking process. The initial covered baking period allows the cheese to melt without the bread burning, while a final few minutes uncovered achieves that perfect golden exterior. If you notice the bread browning too quickly, simply tent it with foil to prevent burning while allowing the cheese to reach optimal meltiness.

Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).

Step 2: Prepare the Bread
Slice the sourdough loaf horizontally and vertically to create a grid of 1-inch cubes, being careful not to cut all the way through the bottom crust.

Step 3: Make the Herb Butter
In a small bowl, mix together the softened butter, dried thyme, and dried rosemary. Season with a pinch of salt and stir until well combined.

Step 4: Brush the Bread with Herb Butter
Place the sliced bread on a baking sheet. Carefully brush the herb butter mixture into the slits of the bread, making sure to get it deep inside the cuts.

Step 5: Stuff the Bread
Fill each space in the bread with pieces of brie and spoonfuls of cranberry sauce.

Step 6: Wrap and Bake
Wrap the bread loaf in foil and bake in the preheated oven for about 20 minutes, or until the cheese is melted and gooey.

Step 7: Serve
Unwrap the bread, place it on a serving platter, and serve hot. Enjoy this delicious, melty appetizer with family and friends!

Variations

The versatility of Cranberry Brie Sourdough Pull Apart Bread allows for several delicious adaptations to suit different preferences or occasions. For a more savory variation, substitute the cranberry sauce with fig jam and add thin slices of prosciutto alongside the brie for a sophisticated Italian-inspired twist. The saltiness of the prosciutto balances beautifully with the sweet fig and creamy cheese.

For those following a vegetarian diet but wanting more complexity, try adding caramelized onions and fresh thyme leaves to the cranberry-brie combination. The sweet depth of the onions complements the tangy cranberry while adding another textural element.

If you’re looking for a different cheese option, substitute the brie with camembert for a slightly stronger flavor, or use a combination of brie and gruyère for a nutty dimension that works wonderfully with the cranberry sauce. This brie cranberry pull-apart bread concept is flexible enough to accommodate your favorite cheese combinations while maintaining its crowd-pleasing appeal.

Storage and Serving

While Cranberry Brie Sourdough Pull Apart Bread is best enjoyed fresh from the oven when the cheese is still warm and gooey, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, wrap the bread in foil and warm in a 325°F oven for 10-15 minutes until the cheese melts again. Avoid microwaving as this will make the bread tough.

For an elevated presentation, serve your cranberry brie bread on a wooden board garnished with fresh rosemary sprigs and a small bowl of extra cranberry sauce on the side for those who want more. This sourdough pull-apart bread makes a stunning centerpiece for holiday gatherings or wine tastings.

For a complete appetizer spread, pair this cranberry sourdough bread with a charcuterie board featuring nuts, dried fruits, and honey. The bread also complements a winter salad with pears and walnuts beautifully, creating a balanced starter course for dinner parties or holiday meals.

FAQs

Can I make this Cranberry Brie Sourdough Pull Apart Bread ahead of time?
You can prepare the bread by cutting it and making the herb butter up to 24 hours in advance. Store the cut bread wrapped in plastic and the herb butter refrigerated. Complete the assembly and baking just before serving for the best results.

What’s the best type of sourdough to use?
A round sourdough boule with a firm crust works best as it maintains its structure when cut and filled. Artisanal sourdough with a good chew provides the ideal texture contrast with the soft, melty fillings.

Can I use homemade cranberry sauce?
Absolutely! Homemade cranberry sauce often has better flavor than store-bought. Just ensure it’s not too runny to prevent the bread from becoming soggy.

Is it necessary to remove the rind from the brie?
This is personal preference. The rind is edible and some prefer the rustic texture it adds, while others prefer the smoother texture of rindless brie. For first-timers, you might remove just the top rind as a compromise.

What can I substitute if I don’t have fresh herbs?
Dried herbs work perfectly in this recipe. If you don’t have thyme or rosemary, herbes de Provence or Italian seasoning blends make excellent substitutes that complement the cranberry and brie flavors beautifully.

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