cranberry-brie-sourdough-pull-apart-bread-4 might sound like a mouthful, but trust me, it is exactly the cozy, crowd-pleasing snack you want when friends are on their way and you are still in slippers. Imagine warm sourdough, gooey Brie, tart cranberry, and a kiss of honey butter, all baked into a loaf that pulls apart in cheesy, toasty chunks. It is easy, it is festive, and it looks like you tried a lot harder than you did. I keep this one in my back pocket for holidays, game days, or honestly any weeknight when I want something fun. If you can slice bread, you can make this.

Cranberry Brie Pull-Apart Bread Ingredients

What you need

This recipe is all about contrast. Salty, sweet, tart, creamy, and crispy. Here is what I use and why it works.

One round sourdough loaf about 8 to 10 inches. Choose a sturdy loaf with a good crust so the cubes hold together while you stuff and bake.
Brie 8 to 12 ounces. A double cream wheel melts beautifully. You do not need to remove all the rind, just trim any thick spots.
Cranberry sauce about 3/4 cup. Canned whole berry works, or use homemade for extra brightness. The tartness balances the rich cheese.
Unsalted butter 6 tablespoons, for browning. It adds a nutty toasty flavor that brings everything together.
Honey 1 to 2 tablespoons, for a glossy finish and delicate sweetness.
Fresh herbs I love chopped thyme and rosemary. They smell like the holidays, even in July.
Flaky salt and black pepper to finish. Tiny detail, big impact.
Optional add ins orange zest, crushed pistachios or walnuts, a pinch of red pepper flakes, or a sprinkle of garlic powder.

Pro tip from many test rounds in my kitchen. Shop for Brie that is cool and firm, not warm and squishy. It is easier to cut into small cubes. You can even pop it in the freezer for 10 minutes if it feels too soft. And if you are planning this for a party spread, peek at my quick ideas for simple holiday appetizers to round out the table.