Cranberry Brie Sourdough Pull-Apart Bread is the ultimate crowd-pleaser. Perfect for gatherings or cozy nights in, this dish combines the delightful flavors of creamy Brie, tangy cranberry, and warm, crusty sourdough. With its simple preparation and customizable options, you can whip this up in no time, making it ideal for busy days.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 300
Protein: 7 g
Carbohydrates: 30 g
Fat: 18 g
Fiber: 1 g
Sugar: 3 g
Sodium: 450 mg
Why Make Cranberry Brie Sourdough Pull-Apart Bread
This delightful bread is not only delicious but also offers a unique combination of flavors and textures. The warm, gooey Brie melts beautifully into the sourdough, creating a fragrant cheese pull that everyone will love. Additionally, using cranberry sauce adds a touch of sweetness and a pop of color, making it not just a treat for the taste buds but also a feast for the eyes. It’s a versatile dish perfect for holiday gatherings, casual potlucks, or simply as a comforting snack at home.
How to Make Cranberry Brie Sourdough Pull-Apart Bread Step by Step
Ingredients
1 large sourdough boule (about 1 lb / 450 g)
8 oz (225 g) Brie cheese, sliced
1⁄2 cup (120 ml) cranberry sauce or cranberry relish
2 tbsp (30 ml) melted butter
1 tbsp (15 ml) honey
1 tsp (5 ml) fresh thyme leaves (or 1⁄2 tsp dried thyme)
1⁄4 cup (30 g) chopped pecans (optional, for crunch)
Directions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the sourdough boule on the baking sheet and, using a sharp knife, cut a crosshatch pattern into the loaf—about 1 inch (2.5 cm) apart—without cutting all the way through. Carefully stuff slices of Brie into the cuts, then spoon cranberry sauce into the spaces between. In a small bowl, whisk melted butter, honey, and thyme together. Drizzle evenly over the loaf. Sprinkle chopped pecans over the top, if using. Wrap the loaf loosely in foil and bake for 15 minutes. Uncover and bake an additional 10–12 minutes, until the cheese is melted and the bread is golden. Serve warm, pulling pieces apart for the perfect cheesy, sweet, and tangy bite.
How to Serve Cranberry Brie Sourdough Pull-Apart Bread
This bread makes an excellent starter or party dish. Pair it with a fresh arugula salad drizzled with a light vinaigrette to balance the rich flavors. For a fuller meal, serve alongside a comforting bowl of tomato soup, allowing the cheesy bites to complement the savory soup perfectly.
How to Store Cranberry Brie Sourdough Pull-Apart Bread
Store any leftover Cranberry Brie Sourdough Pull-Apart Bread in the refrigerator, wrapped tightly in foil or stored in an airtight container to maintain freshness. When ready to enjoy, reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. For longer storage, you can freeze the assembled, uncooked bread. Simply wrap it tightly in foil and place it in a freezer-safe bag. When you’re ready to bake, let it thaw in the fridge overnight before following the baking instructions.
Expert Tips for Cooking Cranberry Brie Sourdough Pull-Apart Bread
- Use a good quality sourdough loaf for the best flavor and texture.
- Feel free to add additional herbs, such as rosemary or oregano, for more depth of flavor.
- For a sweeter variation, substitute the cranberry sauce with a fruit chutney or apple preserves.
- Keep the Brie cheese at room temperature for about 15 minutes before using; this will make it easier to slice and stuff into the bread.
- Experiment with different nuts; walnuts or almonds can also add a nice crunch.
Delicious Variations of Cranberry Brie Sourdough Pull-Apart Bread
Consider adding a spicy kick with jalapeño slices nestled next to the Brie. For an herbed version, mix in fresh herbs like basil or parsley. You can also create a citrus twist by including orange zest in the cranberry filling, enhancing the sweetness and brightness of the dish.
Conclusion
Cranberry Brie Sourdough Pull-Apart Bread is a must-try recipe that promises delightful flavors and easy preparation. Its versatility allows for countless variations, making it suitable for any occasion. Give this dish a try, and you’ll see just how quickly it disappears from the table!
Cranberry Brie Sourdough Pull-Apart Bread
Ingredients
Main Ingredients
- 1 large sourdough boule (about 1 lb / 450 g) Use good quality sourdough for best flavor.
- 8 oz Brie cheese, sliced Keep Brie at room temperature for easier slicing.
- 1/2 cup cranberry sauce or cranberry relish For a sweeter variation, substitute with fruit chutney or apple preserves.
- 2 tbsp melted butter
- 1 tbsp honey
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme) Feel free to add other herbs for flavor.
- 1/4 cup chopped pecans (optional) Add for crunch.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place the sourdough boule on the baking sheet and cut a crosshatch pattern into the loaf—about 1 inch (2.5 cm) apart—without cutting all the way through.
- Carefully stuff slices of Brie into the cuts, then spoon cranberry sauce into the spaces between.
- In a small bowl, whisk melted butter, honey, and thyme together. Drizzle evenly over the loaf.
- Sprinkle chopped pecans over the top, if using.
Baking
- Wrap the loaf loosely in foil and bake for 15 minutes.
- Uncover and bake an additional 10–12 minutes, until the cheese is melted and the bread is golden.
- Serve warm, pulling pieces apart for a delicious cheesy, sweet, and tangy bite.
