“`html
If you’re craving a crowd-pleaser that feels cozy, festive, and effortlessly delicious, the Pull-Apart Sourdough Brie and Cranberry Bread Recipe is about to become your go-to. This irresistible treat combines the tangy chew of sourdough bread with creamy, melty brie and bursts of sweet-tart cranberry sauce, all infused with the fragrant earthiness of thyme and rosemary. It’s perfect for sharing at gatherings or treating yourself on a quiet night because every pull of the bread reveals gooey cheese and vibrant flavors that simply melt in your mouth.
Ingredients You’ll Need
Each ingredient in this Pull-Apart Sourdough Brie and Cranberry Bread Recipe is thoughtfully chosen to enhance the dish’s rich texture and harmonious flavors. From the sturdy sourdough loaf that holds everything together, to the luxurious brie that melts just right, every component plays a crucial role in crafting this show-stopping appetizer.
- 1 large round sourdough bread loaf: The perfect base with a crispy crust and chewy interior to soak up all the fillings.
- ½ cup (1 stick) butter, softened: Adds richness and helps carry the herbal flavors into every bite.
- 1 teaspoon dried thyme: Offers a subtle, savory note that complements the cheese beautifully.
- 1 teaspoon dried rosemary: Brings a fragrant pine-like aroma, balancing the sweet cranberry sauce.
- 1 (16 oz) wheel of brie, chopped or cubed: The star ingredient for creamy, melting decadence throughout the bread.
- 1½ cups whole berry cranberry sauce: Bursts of sweet and tart that contrast and brighten the richness.
- Kosher salt, to taste: Enhances all the flavors and ties the whole ensemble together.
How to Make Pull-Apart Sourdough Brie and Cranberry Bread Recipe
Step 1: Preparing the Oven and Bread
Start by heating your oven to 350°F (175°C). This is the ideal temperature to gently melt the brie without drying out the bread, ensuring that everything becomes wonderfully gooey and warm. Taking the time to preheat properly sets you up for success with this recipe.
Step 2: Scoring the Sourdough Loaf
Next, slice the sourdough loaf into a grid of 1-inch cubes, slicing horizontally and vertically without cutting all the way through the bottom crust. This technique allows the bread to stay together as one loaf that can be pulled apart into perfect bite-sized pieces once it’s baked.
Step 3: Mixing the Herb Butter
In a small bowl, mix the softened butter with dried thyme and rosemary, then season lightly with kosher salt. This herb-infused butter will seep into every crack of the sourdough, infusing it with flavor and keeping it moist during baking. Stir it until well combined for the best results.
Step 4: Brushing the Herb Butter Into the Bread
Place your scored bread on a baking sheet and carefully brush the herb butter mixture deep into the slits. This step ensures every strand of bread becomes infused with the aromatic herbs and richness, enhancing each pull-apart piece.
Step 5: Filling the Bread with Brie and Cranberry Sauce
Now comes the exciting part: stuffing each opening with chunks of brie and spoonfuls of whole berry cranberry sauce. This combination delivers luscious creaminess and vibrant bursts of tartness in every single bite, creating the perfect balance your taste buds will adore.
Step 6: Baking to Melty Perfection
Wrap the loaf tightly in foil to trap heat and moisture, then bake for about 20 minutes. This gentle baking melts the brie and warms the cranberry sauce, while allowing the herb butter to soak the bread, resulting in a soft, gooey, and flavorful centerpiece ready to wow your guests.
Step 7: Serving Fresh and Hot
Once out of the oven, unwrap your bread and transfer it to a serving platter while still hot. The aroma alone is enough to make mouths water, and the warm, pull-apart cubes invite everyone to dig in and enjoy.
How to Serve Pull-Apart Sourdough Brie and Cranberry Bread Recipe
Garnishes
Elevate your serving by sprinkling fresh rosemary sprigs or thyme leaves over the top. A light drizzle of honey can also add a gentle sweetness that complements the tangy cranberry and creamy brie beautifully. These simple touches make the presentation pop and add extra layers of flavor.
Side Dishes
This pull-apart bread pairs wonderfully with crisp green salads or roasted root vegetables to balance out its richness. A glass of dry white wine or sparkling cider also makes a lovely accompaniment, turning your snack into a festive, well-rounded meal experience.
Creative Ways to Present
Try serving the bread as part of a cheese board surrounded by nuts, sliced apples, and charcuterie for a rustic yet elegant spread. You can even transform this recipe into individual pull-apart sliders by using mini sourdough rounds for fun, handheld appetizers at your next party.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be hard!), wrap the bread tightly in foil or plastic wrap and store it in the refrigerator. It will stay delicious for up to 2 days, though it’s best enjoyed fresh and warm when the brie is perfectly melted.
Freezing
To freeze, tightly wrap the unbaked, stuffed loaf in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the refrigerator and bake as usual. This makes it easy to prepare ahead and bake fresh when guests arrive.
Reheating
Reheat leftover pull-apart bread in a 350°F oven for about 10 minutes, wrapped loosely in foil to warm it through without drying it out. This way, the brie melts back into luscious creaminess and the bread retains its tender texture.
FAQs
Can I use a different type of cheese?
While brie is ideal for its creamy melt and mild flavor, you can experiment with other soft cheeses like camembert or even a mild goat cheese for a twist. Keep in mind the melting properties and flavor balance for the best results.
Is fresh herbs better than dried in this recipe?
Dried thyme and rosemary work perfectly because they are more concentrated and blend smoothly into the butter. Fresh herbs can be used if finely chopped, but dried herbs ensure consistent herbal notes throughout the bread.
Can I make this recipe vegan?
To adapt for a vegan diet, substitute the butter with plant-based margarine and use a vegan cheese alternative that melts well. Look for cranberry sauce that contains no animal ingredients to keep it fully vegan-friendly.
How long will the bread stay fresh after baking?
Once baked, it’s best enjoyed immediately for maximum gooeyness and flavor. If stored, it will keep well in the refrigerator for up to 2 days, but the texture and melty quality decline over time.
What is the best sourdough bread for this recipe?
Choose a large, round loaf with a thick crust and a sturdy crumb. Artisan sourdough with a slightly tangy flavor works best to complement the richness of the brie and the sweetness of the cranberries.
Final Thoughts
You absolutely have to try the Pull-Apart Sourdough Brie and Cranberry Bread Recipe, especially if you love dishes that bring people together with comforting flavors and fun presentation. It’s a simple yet elevated recipe that turns humble ingredients into an unforgettable treat, perfect for any occasion where deliciousness is the priority.
“`
Print
Pull-Apart Sourdough Brie and Cranberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Pull-Apart Sourdough Brie and Cranberry Bread is a delightful appetizer featuring a large sourdough loaf stuffed with melted creamy brie, sweet whole berry cranberry sauce, and aromatic herb butter. Perfect for sharing at parties or cozy gatherings, the bread is sliced into a grid, filled with savory herb butter, cheese, and cranberry sauce, then baked until warm and gooey, making it irresistible and easy to pull apart.
Ingredients
Bread and Butter Mix
- 1 large round sourdough bread loaf
- ½ cup (1 stick) butter, softened
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Kosher salt, to taste
Fillings
- 1 (16 oz) wheel of brie, chopped or cubed
- 1½ cups whole berry cranberry sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed bread.
- Slice the Bread: Slice the sourdough loaf horizontally and vertically into a grid of approximately 1-inch cubes, making sure to not cut all the way through the bottom crust, so the bread holds together.
- Prepare Herb Butter: In a small bowl, combine the softened butter with dried thyme, dried rosemary, and a pinch of kosher salt. Mix thoroughly until all ingredients are evenly incorporated.
- Apply Herb Butter: Place the sliced bread on a baking sheet. Using a brush or spoon, carefully spread the herb butter mixture into the crevices and slits of the bread, ensuring it penetrates deeply to infuse flavor throughout.
- Stuff the Bread: Fill the gaps in the bread grid with pieces of brie and spoonfuls of whole berry cranberry sauce, distributing them evenly for balanced flavor in every piece.
- Bake the Bread: Wrap the stuffed bread loaf tightly in foil and bake in the preheated oven for about 20 minutes. Baking warms the bread and melts the brie to a gooey perfection.
- Serve: Carefully unwrap the bread, transfer it to a serving platter, and serve hot, allowing guests to pull apart the cheesy, flavorful pieces.
Notes
- Be careful not to cut all the way through the bread base to keep the loaf intact.
- Using softened butter helps to easily infuse the herb flavors into the bread.
- Whole berry cranberry sauce adds a lovely texture and balance of sweetness.
- Serve immediately after baking for best melted cheese experience.
- Leftovers can be reheated wrapped in foil in the oven at 350°F for 10 minutes.
