Cranberry Brie Sourdough Pull-Apart Bread Recipe
If you’re looking to wow your friends and family with a show-stopping appetizer, this Cranberry Brie Sourdough Pull-Apart Bread is the answer. Think of golden, crusty sourdough bursting with gooey, creamy Brie, bright pops of tart cranberry, and fragrant rosemary all drizzled with honey for a touch of sweetness. Whether you’re hosting a holiday gathering, celebrating something special, or just want an indulgently cozy treat, this bread pulls apart effortlessly and brings people together—literally and figuratively! Once you make it, you’ll understand why Cranberry Brie Sourdough Pull-Apart Bread is the centerpiece your table has been missing.
Ingredients You’ll Need
This recipe is beautifully straightforward, relying on just a handful of superstar ingredients to deliver big flavor. Each component plays a crucial role in making the Cranberry Brie Sourdough Pull-Apart Bread irresistible, so pick the best you can find and let simplicity shine.
- Sourdough loaf: The hearty, tangy flavor and chewy crumb of sourdough are the perfect base to soak up all the delicious fillings.
- Brie cheese: Soft, creamy Brie melts into luscious pockets, adding richness and elegance to every bite.
- Whole berry cranberry sauce: This brings bursts of sweet-tart flavor that beautifully balance Brie’s creaminess.
- Honey: Adds a subtle sweetness, tying together the savory and tangy elements with a golden finish on top.
- Unsalted butter: A brush of melted butter infuses the loaf with flavor while crisping the crust deliciously.
- Fresh rosemary: Chopped rosemary lends a piney fragrance and color, making each pull-apart piece visually and aromatically inviting.
- Salt: Enhances all the flavors, making sure each bite pops.
How to Make Cranberry Brie Sourdough Pull-Apart Bread
Step 1: Prep the Bread
Start your Cranberry Brie Sourdough Pull-Apart Bread adventure by grabbing a round sourdough loaf and placing it on a sturdy cutting board. Using a serrated knife, carefully slice the bread into a grid pattern, cutting deep but not all the way through the base. This creates perfect little pockets for all those gooey, cheesy, festive fillings to nestle into, so take your time and try not to squish the loaf.
Step 2: Add the Brie
Next, take your cubes of Brie cheese and gently tuck them into the crevices of the bread. Don’t be shy here—the more Brie you can fit, the richer and meltier your Cranberry Brie Sourdough Pull-Apart Bread will be. Even distribution is key so every pull-apart bite promises that signature gooeyness.
Step 3: Spoon in the Cranberry Sauce
Spoon small dollops of cranberry sauce throughout the loaf, making sure to get it deep into the cracks for even bursts of tangy, fruity flavor. Cranberry and Brie are a magical match, and this step ensures every morsel delivers a taste of both.
Step 4: Drizzle with Honey
Grab the honey and drizzle it generously over the entire loaf. The honey will cascade down into the bread’s nooks, balancing out the salty, savory, and tart elements with just the right sweetness for an irresistibly sticky finish.
Step 5: Brush with Rosemary Butter
In a small bowl, stir together your melted butter, chopped rosemary, and salt. Using a pastry brush, slather the loaf liberally, making sure that herby butter soaks into the cracks as well as coats the top. This not only ramps up flavor but also helps the bread bake up beautifully golden and crisp.
Step 6: Bake to Perfection
Wrap your loaded-up loaf loosely in foil and set it on a baking sheet. Pop it into a preheated 350°F oven for 15 minutes, which melts the cheese and lets all those flavors mingle. Then, open up the foil and bake for another 10 to 15 minutes until the top is golden, the cheese is bubbling, and the aroma fills your kitchen with pure happiness.
Step 7: Serve Warm and Pull Apart!
Remove from the oven and serve your Cranberry Brie Sourdough Pull-Apart Bread immediately. Let everyone dig in and pull pieces apart—nothing brings guests together like a loaf of warm, cheesy bread you can share straight off the baking sheet!
How to Serve Cranberry Brie Sourdough Pull-Apart Bread
Garnishes
Sprinkle fresh rosemary leaves, an extra drizzle of honey, or even some finely chopped toasted pecans over the bread just before serving. These simple touches make your Cranberry Brie Sourdough Pull-Apart Bread look extra festive and taste even more inviting.
Side Dishes
This bread is a star on any appetizer platter. Pair it with a crisp green salad or a bowl of roasted butternut squash soup for a cozy, satisfying spread. At holiday gatherings, it sits beautifully next to roasted root vegetables, turkey, or glazed ham.
Creative Ways to Present
You can place the whole loaf on a wooden board with cocktail picks for easy sharing, or portion it out into individual ramekins for personal “mini” pull-aparts. For a truly memorable touch, bake the loaf in a cast iron skillet and serve it straight from the pan for rustic charm and extra warmth at the table.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers of your Cranberry Brie Sourdough Pull-Apart Bread, wrap the remainder tightly in foil or place it in an airtight container. It will keep in the refrigerator for up to three days. The flavors continue to blend and develop, making those next-day nibbles extra delicious.
Freezing
You can freeze the baked (and fully cooled) pull-apart loaf. Wrap it snugly in plastic wrap, then in foil, and stash it in the freezer for up to one month. To serve, thaw overnight in the fridge, then reheat according to the directions below to bring it back to gooey perfection.
Reheating
To revive the bread’s irresistible pull-apart texture, preheat your oven to 325°F. Place the bread (still wrapped in foil) on a baking sheet and warm for about 15 minutes. For a crispier top, open the foil for the last five minutes of baking. If reheating a single portion, microwaving in short bursts also works, but the oven gives the best results.
FAQs
Can I use a different type Appetizer
Absolutely! While Brie brings unbeatable creaminess to this Cranberry Brie Sourdough Pull-Apart Bread, Camembert, triple cream, or even sharp cheddar can be delicious alternatives if you want to change things up.
Do I have to use homemade cranberry sauce?
Nope! Store-bought whole berry cranberry sauce works perfectly. Of course, if you have homemade on hand, go ahead and use it—the flavor will be wonderful either way.
What’s the best way to cut the bread for pull-apart style?
A sharp, serrated bread knife makes all the difference. Slice in a grid pattern, nearly through the bottom crust, taking care not to cut all the way through so the loaf holds together as you stuff and bake it.
Can I prep the bread ahead of time?
Certainly! You can stuff and assemble the loaf up to a day in advance. Just cover it tightly with foil and refrigerate. When you’re ready, bake as directed—just add a few extra minutes if baking straight from the fridge.
Is this recipe suitable for vegetarians?
Yes, the Cranberry Brie Sourdough Pull-Apart Bread as written is fully vegetarian. Just be sure to check that your cheese and bread are made with vegetarian-friendly rennet and ingredients.
Final Thoughts
Your kitchen is about to become everyone’s favorite hangout spot once you introduce them to this Cranberry Brie Sourdough Pull-Apart Bread. Each bite is gooey, festive, and impossibly satisfying. Give it a try—you’ll be looking for every excuse to make it again and again!
Print
Cranberry Brie Sourdough Pull-Apart Bread Recipe
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Indulge in the irresistible combination of creamy Brie cheese, tart cranberry sauce, and savory rosemary nestled in a warm, pull-apart sourdough loaf with this Cranberry Brie Sourdough Pull-Apart Bread recipe. Perfect for holiday gatherings or as a special appetizer.
Ingredients
Sourdough Loaf:
- 1 round sourdough loaf
Brie Filling:
- 8 ounces Brie cheese, cut into small cubes
Cranberry Sauce:
- 1/2 cup whole berry cranberry sauce
Additional:
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh rosemary, chopped
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Prepare the Loaf: Slice the sourdough loaf into a grid pattern without cutting through the bottom crust. Separate the pieces and insert Brie cubes into the crevices.
- Add Fillings: Spoon cranberry sauce over the loaf, drizzle with honey, and brush with a mixture of melted butter, rosemary, and salt.
- Bake: Wrap the loaf in foil, bake for 15 minutes, then uncover and bake for an additional 10–15 minutes until cheese is melted and top is golden.
- Serve: Serve warm and pull apart to enjoy!
Notes
- For added crunch, consider sprinkling chopped pecans over the top before baking.
- This bread makes a delightful appetizer or side dish for holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 loaf
- Calories: 280
- Sugar: 8g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg
