Cranberry Brie Pull-Apart Bread Recipe
A golden sourdough loaf filled with creamy brie, tart cranberry sauce, and herb butter, baked to pull-apart perfection.
9 Servings
Ingredients
- 1 large round sourdough bread
- ½ cup 1 stick unsalted butter , melted
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 16 oz wheel of brie cheese , chopped or cubed
- 1 ½ cups whole berry cranberry sauce
- Kosher salt to taste
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
Prepare the Bread
- Using a sharp serrated knife, slice the sourdough loaf both horizontally and vertically into 1-inch cubes, taking care not to cut all the way through the base. The loaf should remain intact at the bottom.
Make the Herb Butter
- In a small bowl, combine the melted butter with dried thyme, dried rosemary, and a light sprinkle of kosher salt. Stir until well mixed.
Season the Bread
- Place the prepared loaf on a baking sheet. Brush the herb butter generously over the bread, ensuring the butter mixture seeps into all the cuts for even flavor distribution.
Stuff the Bread
- Insert pieces of brie cheese and spoonfuls of cranberry sauce into the spaces between the bread cubes, tucking them in so they melt and blend during baking.
Bake the Bread
- Wrap the stuffed loaf tightly in aluminum foil. Bake for 20 minutes, or until the cheese has melted and the bread is heated through.
Serve
- Remove from the oven, carefully unwrap, and serve hot. Pull apart and enjoy immediately.
Notes
To prepare a gluten-free version, substitute the sourdough bread with a sturdy gluten-free artisan loaf. Choose one with a firm crust to hold up to the butter, cheese, and cranberry filling without collapsing. All other ingredients remain naturally gluten-free.