Few things make a holiday table shine quite like a warm, gooey loaf of Cranberry Brie Sourdough Pull-Apart Bread. It’s indulgent, festive, and effortlessly elegant — the kind of appetizer that draws everyone to the kitchen. This bread combines creamy, melted brie, tangy cranberries, and buttery sourdough in one irresistible dish. Cranberry Brie Sourdough Pull-Apart Bread isn’t just food; it’s an experience — perfect for cozy gatherings or impressing your guests at any celebration!
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Overview of the Recipe
This Cranberry Brie Sourdough Pull-Apart Bread is a simple yet show-stopping appetizer. It starts with a crusty sourdough loaf that’s scored into a grid pattern, filled with rich brie cubes, tart cranberry sauce, and melted butter. As it bakes, the cheese oozes between the bread pieces, turning every bite into pure joy.
Reasons to Love This Recipe
- Show-stopping centerpiece for holiday dinners or parties.
- Quick to make—only 10 minutes of prep and no complicated steps.
- Perfect balance of sweet, tangy, and savory flavors.
- Customizable with nuts, herbs, or extra cheese.
- Crowd-pleasing appetizer that disappears in minutes!
What Does Cranberry Brie Sourdough Pull-Apart Bread Taste Like?
Imagine warm, crusty bread with buttery undertones, creamy melted brie, and bursts of tart cranberry sauce in every pull-apart piece. The contrast of textures — crispy on the outside, soft and gooey inside — is heavenly. The aroma of brie and butter mingling with cranberries? Absolutely intoxicating!
Benefits of Making This Recipe
- Minimal effort, maximum reward.
- Versatile—great for Thanksgiving, Christmas, or wine nights.
- Portable—easy to serve straight from the oven to the table.
- Scalable—double it for a crowd, or halve for a smaller gathering.
Ingredients for Cranberry Brie Sourdough Pull-Apart Bread
- 1 large round sourdough loaf (about 1 lb)
- 8 oz brie cheese, rind on, cut into small cubes
- ½ cup cranberry sauce (homemade or store-bought)
- ¼ cup (60g) unsalted butter, melted
- 2 tablespoons honey or maple syrup (optional, for extra sweetness)
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnishes
- Chopped pecans or walnuts for crunch
- A drizzle of balsamic glaze
- Extra herbs for a festive touch
Necessary Tools for Preparation
- Sharp serrated knife
- Baking sheet lined with foil
- Pastry brush
- Aluminum foil for covering
- Small bowl for mixing butter and herbs
Ingredient Additions and Substitutions
- Bread: Substitute sourdough with French bread or Italian loaf if preferred.
- Cheese: Camembert works beautifully in place of brie.
- Sweetness: Add orange zest or swap honey for maple syrup.
- Cranberry twist: Try fig jam, cherry preserves, or raspberry jam for variation.
- Herbs: Sage or basil adds a lovely twist if rosemary isn’t your favorite.
How to Make Cranberry Brie Sourdough Pull-Apart Bread
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line a baking sheet with foil for easy cleanup.
Step 2: Score the Bread
Using a serrated knife, slice the sourdough loaf in a crosshatch pattern, cutting almost to the bottom but not all the way through. You’ll create 1-inch cubes that can easily be pulled apart later.
Step 3: Add Brie and Cranberry
Gently stuff the brie cubes into the bread crevices. Spoon cranberry sauce into the gaps as well, distributing it evenly so every piece gets a bit of flavor.
Step 4: Mix and Pour the Butter Mixture
In a small bowl, combine melted butter, honey (if using), rosemary, thyme, salt, and pepper. Slowly pour this mixture over the loaf, letting it seep into the cracks. Use a pastry brush to coat the top evenly.
Step 5: Wrap and Bake
Wrap the bread loosely in foil and bake for 15 minutes. Uncover and bake for an additional 10–12 minutes until the brie is melted and the top is golden and crisp.
Step 6: Serve Warm
Carefully transfer to a serving platter. Drizzle with extra honey or balsamic glaze if desired, sprinkle with nuts and herbs, and serve immediately.
What to Serve with Cranberry Brie Sourdough Pull-Apart Bread
This dish is delicious on its own but pairs beautifully with:
- A crisp white wine like Sauvignon Blanc or Pinot Grigio
- A platter of cured meats and cheeses
- A light salad with vinaigrette to balance the richness
- Holiday cocktails such as cranberry mimosas or mulled wine
Tips for Perfect Pull-Apart Bread
- Cut deep but not through. This ensures the bread pulls apart easily without falling apart.
- Use chilled brie. Cold brie is easier to cut and stuff into the bread.
- Add butter slowly. Pouring gradually allows it to soak into every layer.
- Serve immediately. The cheese is best when gooey and warm!
Storage Instructions
This bread is best eaten fresh out of the oven. If you have leftovers, wrap them in foil and refrigerate for up to 2 days. To reheat, bake at 325°F (160°C) for 10 minutes or until warmed through.
General Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6–8
Frequently Asked Questions (FAQ)
Can I prepare this ahead of time?
Yes! Assemble the bread, cover it with foil, and refrigerate for up to 6 hours. Bake just before serving.
What kind of cranberry sauce works best?
Both homemade and canned work great. If using canned, stir it first to loosen its texture.
Can I make this without brie?
Absolutely—Camembert, Havarti, or even mozzarella are delicious substitutes.
Can I freeze it?
This recipe is best enjoyed fresh, but you can freeze the unbaked loaf (without butter) for up to a month. Thaw before baking and add the butter mixture just before it goes in the oven.
How do I keep the bread warm for serving?
Wrap it loosely in foil and keep it in a warm oven (around 200°F / 95°C) until ready to serve.
Conclusion
This Cranberry Brie Sourdough Pull-Apart Bread is everything you want in a holiday appetizer: buttery, cheesy, and bursting with bright cranberry flavor. It’s quick to make, stunning to present, and guaranteed to disappear fast. One taste, and you’ll see why it’s become a seasonal favorite in so many kitchens!