Pull-Apart Sourdough Brie and Cranberry Bread

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Warm, melty, and bursting with flavor, Pull-Apart Sourdough Brie and Cranberry Bread is the ultimate crowd-pleaser for any holiday gathering or cozy evening in. This show-stopping appetizer combines the tangy chew of sourdough, the creamy indulgence of brie cheese, and the sweet tartness of cranberry sauce. The result? A gooey, golden loaf that’s practically begging to be devoured—pull-apart style.

Not only does this dish look impressive when served, but it’s also delightfully simple to prepare. With just a few ingredients and minimal prep, you can transform an ordinary loaf of bread into an unforgettable treat. Whether you’re planning a festive dinner, a casual brunch, or just need a quick appetizer idea, this Pull-Apart Sourdough Brie and Cranberry Bread brings gourmet flavor with homemade comfort.

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Why You’ll Love This Pull-Apart Sourdough Brie and Cranberry Bread

This recipe is the perfect blend of textures and flavors: crispy crust, creamy cheese, and sweet-tangy cranberry. It’s versatile enough to serve as an appetizer, side dish, or even a main course for cheese lovers. Plus, it’s baked and served in the same dish, making cleanup a breeze.

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Preparation Phase & Tools to Use

To create the perfect Pull-Apart Sourdough Brie and Cranberry Bread, you’ll need:

• Serrated Bread Knife: This is crucial for cutting the sourdough without tearing it apart. A good knife will help create deep crosshatch cuts to stuff with cheese and cranberry.
• Baking Sheet or Oven-Safe Skillet: This will hold the bread while it bakes. A cast iron skillet retains heat and adds a rustic presentation.
• Pastry Brush: For brushing melted butter or olive oil into the crevices, ensuring a golden, flavorful crust.
• Foil: To tent the bread while baking to prevent over-browning before the cheese melts.

Each tool plays a role in achieving the melty, crispy, and pull-apart magic that makes this recipe unforgettable.

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Preparation Tips

Start with a round sourdough loaf that’s dense enough to hold its shape but not too tough to cut. Let your brie sit at room temperature for about 10–15 minutes before stuffing—it’ll be easier to slice and tuck into the bread. Use a thick, whole berry cranberry sauce for the best flavor and texture, and don’t be afraid to add a little fresh rosemary or thyme between the layers for an aromatic twist. Always wrap the bread in foil for the first part of baking to avoid burning the top before the cheese fully melts.

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Ingredients for Pull-Apart Sourdough Brie and Cranberry Bread

• 1 large round sourdough loaf (about 1 lb)
• 8 oz brie cheese, rind on or removed based on preference
• 1/2 cup whole berry cranberry sauce (homemade or store-bought)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil (optional, for extra crispiness)
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 garlic clove, minced (optional, for added depth of flavor)
• Pinch of salt and black pepper (to taste)

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Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). While it heats, line a baking sheet with parchment paper or lightly grease a cast iron skillet. This ensures the bread won’t stick and makes cleanup easier.

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Step 2: Slice the Bread

Using a sharp serrated knife, make deep cuts in the sourdough loaf in a crosshatch pattern, being careful not to slice all the way through. Aim for 1-inch wide sections. The cuts should go most of the way down, allowing space to stuff the cheese and cranberry sauce.

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Step 3: Add Brie Cheese

Cut the brie into small cubes or thin slices. Gently stuff the cheese into the slits of the bread, making sure to distribute it evenly throughout. The more nooks and crannies you fill, the gooier the result will be.

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Step 4: Add Cranberry Sauce

Spoon the cranberry sauce into the same slits where you placed the brie, tucking some deeper in and letting some stay on top for color and visual appeal. The sweet-tart flavor will complement the creamy cheese beautifully.

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Step 5: Brush with Butter and Seasoning

In a small bowl, mix melted butter with olive oil (if using), garlic, rosemary, salt, and pepper. Use a pastry brush to work this mixture into the cuts and over the top of the bread, ensuring even coverage. This adds a golden, savory finish.

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Step 6: Bake Covered

Loosely tent the stuffed bread with foil to prevent the top from burning. Place it in the oven and bake for 15–20 minutes. This step ensures the cheese begins to melt without over-toasting the bread.

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Step 7: Uncover and Bake Again

Remove the foil and return the bread to the oven for an additional 10–15 minutes. The top should become golden and slightly crispy while the cheese fully melts and bubbles. Keep an eye on it to avoid burning.

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Step 8: Garnish and Serve

Once out of the oven, sprinkle chopped parsley over the top for a burst of freshness and color. Serve immediately while the cheese is hot and gooey. Guests can pull pieces directly from the loaf—no slicing required!

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Notes

For best results, use a day-old sourdough loaf. Fresher bread can be too soft and may fall apart during slicing and stuffing. The balance between brie and cranberry is flexible—feel free to adjust based on your taste. Want a savory kick? Add cooked bacon bits or caramelized onions between the layers for a smoky depth. For vegetarians, a dash of balsamic glaze after baking adds a rich and tangy finish.

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Watch Out for These Mistakes While Cooking

• Cutting Too Deep or Too Shallow: Slicing all the way through the loaf can cause it to fall apart. Too shallow, and the fillings won’t penetrate the bread.
• Overstuffing: It’s tempting to go heavy on cheese, but overloading can lead to uneven melting or a soggy bottom.
• Using Cold Brie: Brie straight from the fridge is harder to slice and stuff. Let it soften slightly for easier handling.
• Skipping the Foil Step: Don’t skip tenting the bread with foil—this helps the cheese melt evenly without burning the top.

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Storage Instructions

This pull-apart bread is best enjoyed fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, wrap in foil and warm in the oven at 325°F (165°C) until the cheese melts again—usually around 10–15 minutes. Avoid microwaving, as it can make the bread rubbery.

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Estimated Nutrition

(Per serving, assuming 8 servings):

• Calories: 280 kcal
• Protein: 9g
• Carbohydrates: 24g
• Sugars: 5g
• Fat: 17g
• Saturated Fat: 9g
• Fiber: 1g
• Sodium: 360mg
• Cholesterol: 40mg

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Frequently Asked Questions

Can I use a different type of bread?

Yes! While sourdough holds up well, a French boule or crusty Italian loaf will also work. Just avoid soft sandwich breads.

Can I use triple cream brie?

Absolutely. Triple cream brie will make the bread even richer and more decadent, but it may melt faster, so keep an eye on it.

Is it possible to make this ahead of time?

You can prep the loaf a few hours ahead—stuff it with cheese and cranberry, wrap tightly in foil, and refrigerate. Bake just before serving.

Can I add meat to this recipe?

Yes! Crumbled bacon, diced ham, or even thin slices of prosciutto work beautifully layered in with the cheese.

How do I make it vegetarian-friendly?

It already is, as long as you skip the optional bacon. Just double-check the brie brand for animal rennet if needed.

Can I freeze this bread?

Freezing is not recommended as the texture of both the brie and bread will degrade when thawed and reheated.

What herbs work best?

Fresh rosemary and thyme are ideal. Avoid dried herbs, as they can become bitter when baked.

Can I use cranberry relish instead of sauce?

Yes, but make sure it’s not too watery. Thick relishes or chutneys work best so they don’t soak into the bread too much.

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Conclusion

Pull-Apart Sourdough Brie and Cranberry Bread isn’t just an appetizer—it’s an experience. Golden, cheesy, sweet, and savory, it’s the kind of dish that disappears as soon as it hits the table. Whether you’re hosting a festive dinner or want a cozy treat on a cold night, this easy recipe brings comfort and celebration together in every bite.

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