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Pull-Apart Sourdough Brie and Cranberry Bread Recipe

Pull-Apart Sourdough Brie and Cranberry Bread Recipe
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★★★★★

5.1 from 28 reviews

This Pull-Apart Sourdough Brie and Cranberry Bread is a delightful appetizer or snack perfect for holiday gatherings or cozy nights in. A crusty sourdough loaf is sliced into a grid pattern and stuffed with creamy brie cheese and sweet dried cranberries. A fragrant rosemary-honey butter is drizzled over the bread before baking, creating a warm, gooey, and flavorful treat that’s fun to share and easy to eat.

Ingredients

Scale

Bread and Cheese

  • 1 loaf sourdough bread
  • 1 wheel brie cheese

Fruits and Herbs

  • 1 cup dried cranberries
  • 1 tablespoon chopped fresh rosemary

Butter Mixture

  • 1/4 cup melted butter
  • 2 tablespoons honey

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even heat for baking the bread.
  2. Prepare the Bread: Using a sharp knife, carefully make diagonal cuts in the sourdough bread, taking care not to slice all the way through the bottom. This creates a grid pattern that will allow the bread to pull apart easily after baking.
  3. Stuff the Cheese: Cut the brie cheese into small, bite-sized pieces. Gently stuff these pieces into the cuts made in the bread, ensuring the cheese is evenly distributed throughout.
  4. Add Cranberries: Generously sprinkle the dried cranberries over the top of the bread, allowing some to fall into the cuts and mingle with the brie cheese inside.
  5. Make the Butter Mixture: In a small bowl, whisk together the melted butter, honey, and chopped fresh rosemary until well combined. Drizzle this aromatic mixture evenly over the entire bread, letting some seep into the crevices to infuse flavor.
  6. Wrap and Bake: Wrap the bread loosely in aluminum foil to trap steam and keep the bread moist during baking. Place the wrapped loaf on a baking sheet.
  7. Bake: Bake in the preheated oven for 15 minutes. Then, unwrap the foil and bake for another 10 minutes, or until the brie is melted and bubbly and the bread is golden and fragrant.
  8. Serve: Remove the bread from the oven and allow it to cool slightly before serving. Serve warm, encouraging guests to pull apart the cheesy, cranberry-studded bread and enjoy the gooey, flavorful bites.

Notes

  • Use a sharp serrated bread knife to make clean cuts without crushing the bread.
  • Make sure not to cut all the way through the loaf to keep the bread connected for pull-apart serving.
  • Fresh rosemary can be substituted with dried rosemary; use about 1 teaspoon if dried.
  • For a nutty variation, sprinkle chopped walnuts or pecans along with the cranberries.
  • The bread is best served warm; reheat gently if needed.
  • Store leftovers wrapped in foil and reheat in the oven to maintain texture.

Nutrition

Keywords: pull-apart bread, sourdough bread, brie cheese, cranberry bread, holiday appetizer, cheesy bread, rosemary honey butter

Find it online: https://cookwithruby.com/pull-apart-sourdough-brie-and-cranberry-bread-recipe/