Gooey Sourdough Brie and Cranberry Pull-Apart Bread Recipe

When winter’s chill settles in, pull-apart sourdough brie and cranberry bread becomes a warm culinary embrace that sparks conversation.

Soft cheese melts through crusty layers, creating pockets of rich, tangy goodness.

Cranberries add a bright, unexpected twist to this rustic companion.

Comfort meets creativity in every torn piece of this shareable delight.

Baking skills matter less than passion when crafting this stunning centerpiece.

Weeknight dinners or weekend gatherings transform with this simple yet sophisticated bread.

Why Pull-Apart Sourdough Brie and Cranberry Bread Is Irresistible

• Craft Irresistible Party Appetizer: Transforms ordinary sourdough into a show-stopping dish that will make guests marvel at your culinary skills and beg for the recipe.
• Celebrate Flavor Fusion: Combines sweet cranberries, creamy brie, and aromatic rosemary in a single bread creation that delivers complex taste profiles perfect for sophisticated palates.
• Master No-Fuss Technique: Requires minimal prep work with simple cutting and stuffing method that guarantees impressive results without complicated cooking skills.
• Versatile Crowd-Pleaser: Works brilliantly as a shareable starter, game day snack, or elegant holiday side dish that appeals to both casual and refined food lovers.

Ingredients for Pull-Apart Sourdough Brie and Cranberry Bread

• Sourdough Bread: A tangy, crusty bread that provides the perfect base for this delightful pull-apart creation.
• Brie Cheese: A soft, creamy French cheese that melts beautifully and adds rich, luxurious flavor to the bread.
• Dried Cranberries: Tart and sweet berries that bring a burst of fruity brightness to the dish.

• Rosemary, Honey, Butter: A harmonious blend that adds aromatic herbs, natural sweetness, and rich moisture to the bread.

• Aluminum Foil: Used to wrap the bread and ensure it stays moist and steams perfectly during baking.

How to Prepare Pull-Apart Sourdough Brie and Cranberry Bread

Step 1: Warm Up the Oven

Set your oven to 350F (175C). Make sure the rack is in the center position for even heating.

Step 2: Create Bread Cuts

Take your sourdough loaf and carefully slice diagonal lines across the surface. Be gentle and avoid cutting through the bottom, creating a beautiful grid pattern that allows easy pulling and maximum flavor distribution.

Step 3: Tuck in the Cheese

Slice the brie into small, delectable chunks. Gently nestle these cheese pieces into the bread cuts, ensuring they’re evenly spread throughout the loaf.

Step 4: Scatter Cranberry Gems

Sprinkle dried cranberries over the bread, letting them fall naturally into the cuts. The berries will add a delightful burst of tangy sweetness.

Step 5: Whip Up Flavor Drizzle

• Melted butter
• Honey
• Freshly chopped rosemary

Drizzle this aromatic mixture all over the bread, making sure it seeps into every delicious cut.

Step 6: Wrap and Protect

Completely encase the bread in aluminum foil, creating a cozy package on a baking sheet. This helps lock in moisture and ensures even cooking.

Step 7: Bake to Perfection

Place the wrapped bread in the oven. Bake for 15 minutes covered, then remove the foil and bake an additional 10 minutes until the cheese becomes gloriously melted and golden.

Step 8: Serve and Enjoy

Carefully remove from the oven and let rest for a few minutes. Pull apart the bread, revealing the gooey cheese and sweet cranberry treasure inside. Serve immediately while warm and watch everyone’s eyes light up!

Pro Secrets for Pull-Apart Sourdough Brie and Cranberry Bread

• Slice bread carefully to maintain its structure, ensuring cuts are deep enough for cheese and cranberries but not through the bottom.
• Use room temperature brie for easier cutting and more even melting throughout the bread.
• Select high-quality sourdough with robust texture to prevent bread from becoming soggy during baking.
• Experiment with alternative dried fruits like chopped apricots or cherries for different flavor profiles.
• Drizzle butter mixture slowly and evenly to guarantee each bread section receives maximum flavor and moisture without oversaturating the loaf.

Creative Twists on Pull-Apart Sourdough Brie and Cranberry Bread

• Herb Garden Fusion: Replace rosemary with a blend of thyme, oregano, and sage for an aromatic Mediterranean-inspired version.
• Mediterranean Olive Burst: Swap cranberries with chopped Kalamata olives and sprinkle crumbled feta cheese for a Greek-style transformation.
• Spicy Pepper Jack Adventure: Use pepper jack cheese instead of brie, add diced jalapeños, and drizzle with chipotle-infused butter for a fiery kick.
• Apple Walnut Autumn Edition: Substitute cranberries with chopped apples and toasted walnuts, then use a cinnamon-brown sugar butter mixture for a cozy fall flavor profile.

Ideal Pairings for Pull-Apart Sourdough Brie and Cranberry Bread

• Elevate Wine Pairing: Select a crisp Sauvignon Blanc or Chardonnay to complement the rich brie and sweet cranberries, cutting through the creamy cheese with bright, refreshing notes.
• Create Appetizer Companion: Serve alongside a light arugula salad with toasted walnuts and a tangy vinaigrette, balancing the bread's richness with fresh, peppery greens.
• Match Flavor Harmony: Pair with a charcuterie board featuring prosciutto, aged cheddar, and fig jam to enhance the sweet and savory elements of the sourdough creation.
• Design Beverage Experience: Offer a craft hard apple cider that echoes the cranberry sweetness and provides a crisp, effervescent counterpoint to the melted brie.

How to Store Pull-Apart Sourdough Brie and Cranberry Bread

• Store leftover bread wrapped in plastic wrap or aluminum foil for up to 3 days in an airtight container. Keep refrigerated to maintain freshness and prevent bacterial growth.
• Carefully wrap the bread tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Ensure all air is removed to prevent freezer burn.
• Unwrap the bread and place on a baking sheet. Warm at 325F for 10-15 minutes, covering loosely with foil to prevent excessive browning. This method restores crispy edges and melts cheese beautifully.
• Heat individual portions for 20-30 seconds on medium power. Watch carefully to avoid making bread tough or rubbery.

Common Questions About Pull-Apart Sourdough Brie and Cranberry Bread

• Can I use a different type of cheese instead of brie?

Absolutely! Gouda, camembert, or fontina work great as alternatives that melt beautifully and complement the sourdough.

• How do I know if I'm cutting the bread correctly for pull-apart style?

Make diagonal cuts about 1 inch apart, ensuring you don’t slice through the bottom of the bread. Cuts should create a grid pattern without separating the bread completely.

• Is it necessary to use fresh rosemary?

While fresh rosemary provides the best flavor, dried rosemary can work too. Just use about half the amount of dried compared to fresh to prevent overpowering the other ingredients.

Pull-Apart Sourdough Brie and Cranberry Bread Recipe

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4.7 from 31 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Indulgent pull-apart sourdough brie and cranberry bread brings festive French and North American flavors together in one irresistible loaf. Warm, gooey cheese and tart cranberries create a delightful harmony that will make you crave another slice.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 loaf sourdough bread
• 1 wheel (8 ounces / 226 grams) brie cheese
• 1 cup (150 grams) dried cranberries

Herbs and Seasonings:

• 1 tablespoon chopped fresh rosemary

Binding Ingredients:

• 1/4 cup (60 milliliters) melted butter
• 2 tablespoons (30 milliliters) honey

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Instructions

1. Carefully score the sourdough loaf diagonally in a crisscross pattern, ensuring cuts do not penetrate the bread’s base, creating elegant pull-apart sections.
2. Slice brie into delicate, uniform pieces, strategically nestling them into the bread’s intricate network of cuts.
3. Scatter dried cranberries across the bread’s surface, allowing them to cascade into the crevices, enhancing visual and flavor complexity.
4. Craft a luxurious infusion by whisking melted butter with golden honey and freshly chopped rosemary, creating an aromatic drizzle.
5. Gently cascade the herbed butter mixture over the bread, ensuring thorough penetration into each diagonal channel.
6. Envelop the prepared bread in aluminum foil, creating a protective cocoon that promotes moisture retention and even heating.
7. Position the wrapped bread on a baking sheet and slide into a preheated 350°F (175°C) oven, allowing initial steaming for 15 minutes.
8. Unveil the bread, removing the foil to encourage golden caramelization and continue baking for an additional 10 minutes until cheese becomes molten and edges crisp.
9. Allow bread to rest momentarily after removing from oven, then serve while warmth and aroma are most enticing, inviting guests to delicately pull apart sections.

Notes

• Select a high-quality sourdough loaf with a sturdy crust for optimal texture and stability when cutting and stuffing.
• Ensure brie is slightly chilled before cutting to prevent crumbling and create neat, clean pieces for even distribution.
• Use fresh or dried rosemary based on availability, adjusting the quantity to personal taste preferences.
• Experiment with alternative cheese options like camembert or gouda for different flavor profiles while maintaining similar melting characteristics.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 460
• Sugar: 18 g
• Sodium: 330 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.3 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 55 mg