cranberry-brie-sourdough-pull-apart-bread-4
Slice and stuff method
Set your oven to 350 F and line a baking sheet with foil or parchment. Place your sourdough on the sheet so you are not juggling a cut loaf later. Use a serrated knife and make parallel slices across the top, about 1 inch apart. Stop before you hit the bottom crust. Rotate the loaf and repeat to form a crosshatch pattern. You should have little bread diamonds waiting to be filled.
Cut your Brie into small cubes. Spoon cranberry sauce into a piping bag or a zip bag with a corner snipped off, or just use a spoon and a patient hand. Gently pry open the cut lines and tuck Brie into the gaps. Drizzle in cranberry sauce so each pocket gets a bit of tartness. Try not to overfill. If it looks like it will overflow, it will. Less is more here because the cheese expands while it melts.
Before the oven, spoon over some of the brown butter mixture you will make in the next section. If you already made it, perfect. If not, you can still assemble and brush it on right before baking.
“I made this for my book club and there was total silence at the first bite. Then everyone asked for the recipe. It looks fancy but it is basically the most delicious grilled cheese you can share.”
One more tip for success. Tent the loaf loosely with foil for the first half of the bake. This keeps the tops from coloring too fast while the cheese melts deep inside. Then remove the foil to crisp the edges exactly how you like them.
How To Brown Butter
Quick brown butter method
Brown butter is a tiny step that pays off in a huge way. It gives the bread a toasty, nutty aroma that makes your kitchen smell like a bakery. Place the butter in a light colored skillet so you can see the color change. Melt over medium heat, stirring. It will foam, then the foam will subside. Keep stirring. You will see milk solids at the bottom turn tan, then a deeper amber. The second it smells like toasted hazelnuts, pull it off the heat.
Pour the brown butter into a bowl to stop the cooking. Stir in honey, a pinch of salt, and chopped herbs. Taste it. It should be lightly sweet and savory at the same time. If you want a tiny kick, add a pinch of red pepper flakes. If you want brightness, microplane a bit of orange zest into the bowl. That aroma will pair beautifully with cranberry.
If you have never browned butter, keep an eye on it. The line between perfect and burned is thin. Use your nose. When it shifts from buttery to nutty, you are there. If it goes quiet and smells bitter, it went too far. Start again. It only takes a few minutes.
Stuffing Your Sourdough
Flavor add-ins
Once your loaf is cut and your Brie and cranberry are ready, you can make the flavor your own with a few easy extras. I love a scatter of chopped pistachios for crunch and color. Walnuts or pecans are great too. A whisper of orange zest goes a long way. If you are cooking for garlic lovers, a light dusting of garlic powder between the cuts adds a cozy savory note that balances the fruitiness.
Do not forget texture. If your cranberry sauce is super loose, cook it down on the stove for a few minutes to thicken. Thick sauce stays in the pockets instead of running out. And about the rind on Brie. You can keep most of it. It melts fine and adds gentle flavor. Just trim off any tough edge if the wheel is very cold or aged.
Make sure to press the fillings down lightly so they reach deeper into the bread. Do not crush the loaf, just nudge everything in so each pull apart bite gets a bit of Brie and cranberry. This is where cranberry-brie-sourdough-pull-apart-bread-4 shines. It looks rustic and fun, but every bite tastes intentional.
Baking The Best Cranberry Sourdough Pull-Apart Bread
Finishing touches
Heat your oven to 350 F if it is not already there. Brush the top and into the cuts with your brown butter honey mixture. Sprinkle on herbs and a pinch of flaky salt. Tent with foil and bake 15 to 18 minutes, then remove foil and bake another 8 to 12 minutes until the top is golden and the cheese is visibly melted.
- Check after 20 minutes total. If the cheese is not melted in the center, give it 5 more minutes.
- For extra crisp edges, switch to broil for the final 1 to 2 minutes. Watch closely.
- Finish with a light drizzle of honey and a last pinch of salt. The shine is beautiful.
- Let it sit 5 minutes so the cheese sets slightly, then serve warm.
Serving is simple. Place the loaf on a board and let everyone pull off pieces. Add a small knife for the first few chunks if needed. I like to set out apple slices, extra cranberry sauce, and a small bowl of chopped nuts for topping. If you are new to baking with levain loaves, my quick notes on sourdough baking tips might help you choose a loaf that holds up well to stuffing.
By the way, this is a great make ahead situation. You can assemble the loaf up to 6 hours in advance. Wrap tightly and refrigerate. Brush with brown butter and bake just before serving. I have also reheated leftovers in a 325 F oven for 10 minutes and they were still wonderful. The crust crisps back up and the Brie relaxes again.
If you are curious, the reason cranberry-brie-sourdough-pull-apart-bread-4 works so well is the triangle of tart, rich, and roasty. Cranberry brightens, Brie comforts, and brown butter brings gentle depth. Sourdough provides the chew and structure so the whole thing bakes into a pull apart showstopper.
Common Questions
Can I use a baguette instead of a round sourdough?
You can, but it is trickier to stuff. If you go that route, slice the baguette into deep diagonal cuts and tuck in smaller pieces of Brie. Reduce bake time by a few minutes.
Do I have to brown the butter?
Technically no, melted butter works, but brown butter adds a nutty note that makes the loaf taste special. It takes only a few minutes and elevates the whole bake.
What kind of cranberry sauce works best?
Whole berry cranberry sauce is ideal. It has texture and stays in the bread pockets. If yours is very loose, simmer it for a few minutes to thicken before using.
How do I prevent the loaf from getting soggy?
Do not overfill with cranberry, and bake uncovered at the end to crisp the top. Let the loaf rest for 5 minutes before serving so the cheese sets slightly.
Can I make this ahead?
Yes. Assemble and refrigerate up to 6 hours. Brush with the brown butter mixture right before baking. Reheat leftovers at 325 F until warm.
Ready to pull it apart?
There you have it, my go to cozy snack when I need something fast and impressive. cranberry-brie-sourdough-pull-apart-bread-4 gives you gooey cheese, tart cranberry, and that irresistible sourdough crunch in every bite. Keep the flavors simple, brown the butter, and do not rush the final crisp in the oven. I hope this becomes your new party trick and your Sunday treat. Now grab that loaf, preheat the oven, and let the good smells take over your kitchen.
Cranberry Brie Pull-Apart Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with foil or parchment.
- Place the sourdough loaf on the baking sheet. Use a serrated knife to make parallel slices across the top, about 1 inch apart, stopping before hitting the bottom crust.
- Rotate the loaf and repeat to create a crosshatch pattern.
- Cut the Brie into small cubes and prepare the cranberry sauce in a piping or zip bag.
- Gently pry open the cut lines and stuff Brie and drizzle cranberry sauce into each pocket.
- Melt the unsalted butter in a light-colored skillet over medium heat, stirring continuously until it foams and the milk solids turn to a deep amber color.
- Remove from heat and stir in honey, a pinch of salt, and chopped herbs.
- Brush the assembled loaf with brown butter mixture and tent loosely with foil.
- Bake for 15 to 18 minutes, then remove the foil and bake for an additional 8 to 12 minutes until golden brown and the cheese is melted.
- For crisp edges, broil for the last 1 to 2 minutes, watching closely.
- Let it sit for 5 minutes before serving.
