Name: Cranberry Brie Sourdough Pull-Apart Bread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 round sourdough boule (about 1 lb); 6 oz brie cheese, sliced into small pieces; ½ cup whole berry cranberry sauce; 2 tablespoons butter, melted; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped pecans (optional); Pinch of sea salt

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If there’s one treat I can never resist bringing to a party (or, let’s be honest, sneaking bites of in my own kitchen), it’s Cranberry Brie Sourdough Pull-Apart Bread. This dazzling appetizer combines the tangy chew of sourdough, the melty decadence of brie, and sweet-tart pops of cranberry sauce, all tucked into pull-apart cubes that are as fun as they are irresistible. Every time I serve it, guests are drawn in by the scent of rosemary and golden, bubbling cheese, and the whole loaf is gone before you can say “holiday magic.” It’s a little indulgent, totally shareable, and guaranteed to become your new tradition.

Cranberry Brie Sourdough Pull-Apart Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cranberry Brie Sourdough Pull-Apart Bread is that each ingredient plays a starring role, creating layers of texture, flavor, and aroma. These simple staples come together to make something truly festive and crowd-pleasing—no complicated steps or mystery items in sight!

Sourdough boule: The round loaf provides a rustic base with tangy flavor and chewy texture, plus nooks and crannies for all the melty good stuff.
Brie cheese: This creamy, luxe cheese melts perfectly into all the bread’s crevices, adding richness in every bite.
Whole berry cranberry sauce: Bursts of tart sweetness balance the savory flavors—homemade or store-bought both work.
Butter: Melted and drizzled for a golden, lightly crisp finish and extra richness.
Chopped fresh rosemary: Fragrant and piney, rosemary adds a festive herbal note you’ll smell before you taste.
Chopped pecans (optional): For a subtle crunch and gentle nutty flavor, perfect for a touch of holiday flair.
Sea salt: A finishing pinch to heighten every flavor and bring the whole loaf to life.

How to Make Cranberry Brie Sourdough Pull-Apart Bread

Step 1: Prep Your Sourdough Boule

Start by preheating your oven to 350°F (175°C). Grab your sourdough boule and, using a sharp serrated knife, cut a crosshatch pattern into the bread—make sure to cut deep enough so all the cheesy, buttery goodness soaks in, but not all the way through the base. Gently fan open the pieces with your hands so there’s room for stuffing, but keep the loaf’s shape intact.

Step 2: Stuff with Brie and Cranberry

Time to get creative! Take your brie cheese, sliced into bite-sized pieces, and tuck them generously into all the cuts and pockets you’ve made. Follow with spoonfuls of whole berry cranberry sauce, wiggling your spoon a bit to nestle the berries right down into the bread. The more evenly you distribute the ingredients, the more irresistible every pull-apart piece will be.

Step 3: Drizzle and Sprinkle

Now, melt your butter and drizzle it slowly over the top of the bread, letting some seep into the slits—it’ll help everything crisp up and add flavor all over. Finish with a scatter of fresh rosemary for vibrant color and earthy aroma, and if you’re in a festive mood, toss on those chopped pecans. Don’t forget a pinch of sea salt to round out the flavors beautifully.

Step 4: Bake Until Golden and Melty

Wrap your well-stuffed boule loosely in foil and place it on a baking sheet. Bake for 15 minutes to let the cheese start melting and the flavors meld, then uncover and bake another 10 minutes until the top is golden, the cheese is fully melted, and your kitchen smells absolutely dreamy. The result? A Cranberry Brie Sourdough Pull-Apart Bread that’s crackly outside and gooey inside—pure joy.

Step 5: Serve and Enjoy

Let the loaf cool for just a minute or two, then set it out while it’s piping hot. Encourage everyone to pull off a piece and watch their faces light up as they get a taste of sweet cranberry, lush cheese, and herby, buttery bread. There’s hardly ever a crumb left behind.

How to Serve Cranberry Brie Sourdough Pull-Apart Bread

Garnishes

For a picture-perfect finish, sprinkle a few extra rosemary leaves over the baked loaf and perhaps a handful of ruby-red dried cranberries for extra color. A dusting of flaky sea salt right before serving boosts flavor and gives that mouthwatering, glossy look.

Side Dishes

Cranberry Brie Sourdough Pull-Apart Bread shines as an appetizer, but it plays well with other festive bites. Pair it with a crisp green salad, a platter of fresh grapes, or spiced nuts. It’s also divine alongside a bowl of hearty soup or chili, especially when you’re entertaining on a chilly evening.

Creative Ways to Present

Place your warm pull-apart bread on a rustic wooden board for that cozy, casual vibe, or pop it into a festive bread basket lined with a colorful napkin. If you’re at a potluck, bring it straight from the oven wrapped in foil to keep it toasty. For extra party flair, serve with a little dish of honey or mustard for drizzling or dipping.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any leftovers, wrap the cooled Cranberry Brie Sourdough Pull-Apart Bread tightly in foil or place in an airtight container. It will keep at room temperature for several hours or in the fridge for up to two days without losing too much of its magic.

Freezing

You can freeze this bread after baking—just let it cool completely and then wrap tightly in both plastic wrap and foil. When you’re in the mood for a cheesy treat, thaw overnight in the refrigerator before reheating. The bread stays surprisingly flavorful and melty, even after freezing.

Reheating

To restore that just-baked gooeyness, reheat the bread in a 350°F oven, wrapped loosely in foil, for about 10 to 15 minutes. If you want the top extra crisp, open the foil for the last couple of minutes. Microwaving works in a pinch, but it’s best fresh or oven-warmed for that signature pull-apart effect.

FAQs

Can I use a different type Appetizer

Absolutely! While sourdough brings unique tang and chew, you can try this recipe with a round Italian loaf or even a plain French boule. Just make sure it’s a sturdy bread that holds up to stuffing and baking.

Is there a substitute for brie cheese?

If you’re not a brie fan, try camembert for a similar creamy melt, or experiment with mild fontina or mozzarella for a different, yet still gooey, result. The key is using a cheese that melts beautifully.

Can I use canned cranberry sauce?

Yes, canned whole berry cranberry sauce works wonderfully and makes this recipe even simpler. If you prefer a less sweet version, try homemade or go with cranberry chutney for a little kick.

What if I want to prep this ahead of time?

You can assemble the loaf with all the fillings and refrigerate it, wrapped well, several hours before baking. Let it sit at room temperature for about 20 minutes before baking as directed. This makes entertaining a total breeze!

How do I make this gluten-free?

Look for a gluten-free boule at your local bakery or grocery store, and follow the recipe as written with all the other naturally gluten-free ingredients. The results will be just as delicious and satisfying.

Final Thoughts

I can’t recommend Cranberry Brie Sourdough Pull-Apart Bread enough for your next party, holiday, or whenever you need a showstopping snack that brings people together. Every bite is warm, gooey, and packed with festive flavor, and it’s always the first thing to vanish from the table. Give it a try—you (and your lucky guests) won’t regret it!

Cranberry Brie Sourdough Pull-Apart Bread Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the ultimate comfort food with this Cranberry Brie Sourdough Pull-Apart Bread. A delightful combination of tangy cranberry sauce, gooey brie cheese, and warm sourdough bread makes for a perfect appetizer or snack.

Ingredients

Scale

Sourdough Boule:

1 round sourdough boule (about 1 lb)

Brie and Cranberry Filling:

6 oz brie cheese, sliced into small pieces
½ cup whole berry cranberry sauce

Additional Ingredients:

2 tablespoons butter, melted
1 tablespoon chopped fresh rosemary
1 tablespoon chopped pecans (optional)
Pinch of sea salt

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C).
Prepare the Sourdough: Slice the sourdough boule in a crosshatch pattern. Stuff with brie and cranberry sauce.
Season and Bake: Drizzle with butter, sprinkle with rosemary, pecans, and salt. Bake covered, then uncover until golden.
Serve: Serve warm and enjoy by pulling apart the bread.