Cranberry Brie Sourdough Pull-Apart Bread
This delightful bread combines creamy Brie, tangy cranberry, and warm, crusty sourdough, making it a perfect crowd-pleaser for any occasion.
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.
Notes
Store leftovers in the refrigerator wrapped tightly in foil or an airtight container. Reheat in the oven at 350°F (175°C) for about 10 minutes. For longer storage, freeze the assembled, uncooked bread, then thaw in the fridge overnight before baking.