Cranberry Brie Sourdough Bread

There is something almost magical about tearing into a warm loaf of bread and finding gooey brie and tart cranberries hiding in each pull apart bite. I have brought this cranberry brie sourdough pull apart bread to casual gatherings and holiday dinners alike and not a crumb is ever left over. The melting cheese and sweet tart cranberries nestled in crisp sourdough turns your kitchen into the best kind of bakery.

The first time I made this my house smelled like a mix of a French bakery and holiday dessert. My friends begged for the recipe and have made it their new entertaining standby.

Ingredients

• Sourdough round: Choose a fresh bakery loaf with a thick crust so it holds the melted cheese and fillings
• Brie cheese: Triple cream and soft for the ooziest pull If possible use a high quality wedge for best texture
• Dried cranberries: Use plump and unsweetened cranberries for balanced tartness
• Fresh rosemary: Select bright deeply green sprigs Free from yellowing for maximum fresh flavor
• Butter: Melted to help crisp the edges and carry the flavors into every nook
• Honey: Adds a delicate floral sweetness that elevates the savory and tart notes
• Sea salt: Sprinkle on at the end for a crunchy satisfying finish

Instructions

Slice the Bread:

Start by preheating your oven to 350 F Slice the sourdough loaf in a deep crosshatch pattern being careful not to cut all the way through so the base stays intact and holds everything together

Fill the Loaf:

Tuck small cubes of brie into every crevice of the sliced loaf making sure to distribute them so every piece gets a good amount Add a few dried cranberries and scatter the fresh rosemary throughout all the openings Press them in gently so they do not pop out during baking

Add the Buttery Finish:

Drizzle the melted butter slowly over the top of the bread Focus on getting it down into the cracks so the interior becomes rich and golden If you love a hit of sweetness drizzle with honey at this stage to balance the flavors

Wrap and Bake:

Place the filled loaf on a baking sheet and wrap loosely with foil so the bread steams a bit and the brie melts smoothly Bake for 15 minutes or until the cheese is starting to melt and the bread is warm

Crisp it Up:

Unwrap the loaf and return to the oven for 10 minutes more This allows the exposed edges to become golden and slightly crisp while the cheese becomes fully gooey

Add the Finishing Touch:

Sprinkle a pinch of flaky sea salt over the hot loaf then serve immediately while everything is melty and irresistible

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Brie is always my weakness and for me every time it bakes and oozes out of the bread there is a moment of pure happiness at the table. My kids laugh as they pull the gooey bread apart and the memory of all of us reaching for the middle at once is one I treasure.

Storage tips

This bread is best enjoyed fresh and warm but if you have leftover pieces simply wrap them tightly and refrigerate. Reheat gently in the oven wrapped in foil to restore the melty cheese and crisp edges. Avoid microwaving as it may make the bread soggy.

Ingredient substitutions

If you cannot find brie try Camembert or even mozzarella for a milder flavor. Chopped pecans or walnuts can be added for crunch. Swap dried cranberries for dried cherries or fresh pomegranate seeds for extra tartness.

Serving suggestions

Place the loaf on a rustic wooden board and let guests pull off pieces themselves. Pair with a crisp apple salad or serve as part of a cheese and charcuterie spread. For a heartier meal offer alongside a creamy soup or roasted vegetables.

Cultural and historical context

This recipe takes inspiration from French baked brie but combines it with the American tradition of shareable pull apart bread. The use of sourdough links to classic European baking while the cranberry and rosemary gives it a festive holiday feel that suits both Thanksgiving and Christmas tables.

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This festive bread is always a party hit and will disappear in minutes. Serve warm and enjoy every cheesy cranberry filled bite.

Frequently Asked Questions

→ How do I keep the bread from drying out while baking?

Wrap the loaf loosely in foil for the initial bake. This traps moisture, ensuring soft bread and melty cheese without drying the crust.

→ Can I use a different type of cheese?

Yes, camembert or triple cream cheeses also work well for a creamy texture and rich flavor.

→ What type of sourdough loaf works best?

A round, crusty sourdough about 8 to 10 inches wide provides ample space for fillings and easy pull-apart serving.

→ Is it possible to prepare this in advance?

You can assemble the loaf ahead and refrigerate. Bake just before serving for optimal freshness and melted cheese.

→ Can I add nuts or other mix-ins?

Chopped pecans or walnuts are delicious additions. Add them with the cranberries for extra crunch and flavor.