Pull-Apart Sourdough Brie and Cranberry Bread Recipe

The Pull-Apart Sourdough Brie and Cranberry Bread Recipe is a delightful treat that brings together the tangy crunch of sourdough, the silky richness of melted brie, and the vibrant burst of whole berry cranberry sauce. This easy yet impressive dish is perfect for cozy gatherings or as a show-stopping appetizer that everyone will rave about. Every bite offers a perfect balance of savory, sweet, and herby flavors that transform simple ingredients into pure magic.

Ingredients You’ll Need

This recipe relies on simple, quality ingredients that each play a crucial role in achieving the perfect pull-apart texture and mouthwatering flavor. From the tangy sourdough base to the aromatic rosemary, every element is essential.

• Sourdough bread: Choose a fresh, crusty loaf because it holds the fillings beautifully and crisps up nicely when baked.
• Brie cheese: Soft and creamy, it melts into luscious pockets throughout the bread for ultimate indulgence.
• Whole berry cranberry sauce: Adds a tangy sweetness that pairs wonderfully with the brie and rosemary.
• Fresh rosemary, chopped: A fragrant herb that lends a lovely earthiness and balances the dish.
• Butter, melted (or olive oil): Brushed generously to crisp the crust and carry the herb flavors.
• Flaky sea salt (optional): Sprinkled on top to finish with a subtle crunch and flavor boost.

How to Make Pull-Apart Sourdough Brie and Cranberry Bread Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil to catch any drips and make cleanup a breeze. This step sets the stage for perfectly baked bread with a golden crust.

Step 2: Score the Sourdough Loaf

Using a serrated knife, carefully cut the sourdough in a crosshatch pattern. Be sure to leave about half an inch intact at the bottom so the loaf holds together as you stuff it. This cutting technique creates the perfect sections to fill with creamy brie and tart cranberry sauce.

Step 3: Stuff the Bread with Brie

Cube the brie into bite-sized pieces and tuck them generously into every crevice created by your scoring. The brie will melt flawlessly inside the loaf, providing gooey pockets of cheesy goodness in every pull-apart piece.

Step 4: Add Cranberry Sauce

Spoon whole berry cranberry sauce into the same crevices, distributing it evenly. The tart berries add a burst of color and sweet balance that pairs exquisitely with the melted brie.

Step 5: Brush with Butter or Olive Oil

Drizzle melted butter or olive oil liberally over the top and into the cuts. This step ensures a beautifully crisp crust while locking in moisture and flavor.

Step 6: Sprinkle with Rosemary

Scatter chopped fresh rosemary over the top and gently press some into the cuts. The herbal aroma elevates the dish from simple to extraordinary.

Step 7: Add Flaky Sea Salt (Optional)

If you like, finish with a pinch of flaky sea salt on top for a delicate crunch and flavor boost that complements the sweetness and creaminess.

Step 8: Bake Covered

Wrap the entire loaf loosely in foil and bake for 15 minutes. Covering helps the cheese melt evenly without over-browning the crust.

Step 9: Bake Uncovered to Finish

Remove the foil and bake an additional 10 to 12 minutes until the cheese is melted throughout and the top is beautifully golden and crisp. This final step delivers that irresistible pull-apart texture.

Step 10: Serve Warm and Enjoy

Once out of the oven, serve your Pull-Apart Sourdough Brie and Cranberry Bread Recipe immediately while the cheese is still luscious and the bread is perfectly crisp. It’s a dish best enjoyed fresh and warm!

How to Serve Pull-Apart Sourdough Brie and Cranberry Bread Recipe

Garnishes

A simple garnish of extra fresh rosemary sprigs or a light drizzle of honey can add a charming touch. These additions bring mild herbal notes or subtle sweetness to complement the rich flavors already at play.

Side Dishes

This bread pairs beautifully with a fresh green salad dressed in a tangy vinaigrette or roasted vegetables like Brussels sprouts or carrots. The freshness and crunch of these options provide perfect contrast to the warm, gooey bread.

Creative Ways to Present

For a festive touch, arrange this pull-apart bread on a wooden serving board with small bowls of extra cranberry sauce or fig jam on the side. Guests can dollop extra sauce if they wish, making it interactive and fun!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap the bread tightly in plastic wrap or store in an airtight container. It will keep well at room temperature for up to 2 days, though it’s best enjoyed fresh.

Freezing

You can freeze the baked loaf wrapped securely in foil and then plastic wrap. Freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve flavor and texture.

Reheating

To bring that fresh-from-the-oven taste back, reheat in a 350°F oven for about 10 minutes, uncovered, until the cheese melts and the crust crisps back up. Avoid microwaving to keep the bread from becoming soggy.

FAQs

Can I use a different type of bread for this recipe?

While sourdough is ideal for its sturdy crust and tangy flavor, you can experiment with other rustic breads like a boule or a country rye. Just look for a loaf with a firm crust that will hold up to the fillings.

Is it necessary to use fresh rosemary?

Fresh rosemary provides a bright, aromatic flavor that dried herbs can’t quite match. If fresh isn’t available, dried rosemary can be used sparingly, but add it with care to avoid overpowering the dish.

Can I prepare this Pull-Apart Sourdough Brie and Cranberry Bread Recipe in advance?

You can score and stuff the bread a few hours ahead of time, then cover and refrigerate. Just add the butter and rosemary right before baking for the best results.

What can I substitute for whole berry cranberry sauce?

If whole berry cranberry sauce isn’t on hand, try a homemade cranberry compote or even a tart fruit chutney. The key is a balance of sweet and tart to complement the brie perfectly.

How do I keep the bread from getting soggy?

Brushing the bread with melted butter or olive oil and baking it covered at first helps seal in moisture without sogginess. Baking uncovered at the end crisps the crust back up, giving you a perfect texture.

Final Thoughts

This Pull-Apart Sourdough Brie and Cranberry Bread Recipe is truly a crowd-pleaser that’s as fun to make as it is to eat. Its beautiful combination of flavors and textures brings a cozy, celebratory feel to any occasion. I promise once you try it, it will quickly become a beloved favorite to share with friends and family. So grab your loaf and get ready for a delicious experience that brings everyone together!

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