Have you ever wondered how a simple loaf of bread can transform into a show-stopping centerpiece for your holiday gatherings? The Pull-Apart Sourdough Brie and Cranberry Bread is not just a recipe; it’s an experience that combines the tangy flavor of sourdough with the creamy richness of brie and the sweet-tartness of cranberry. This dish is perfect for entertaining, and it challenges the belief that impressive appetizers require hours of preparation. With this guide, you’ll discover how to create a stunning bread that will leave your guests in awe—all while being surprisingly easy to make.
Ingredients List
To create your Pull-Apart Sourdough Brie and Cranberry Bread, you will need the following ingredients:
- 1 loaf of sourdough bread (store-bought or homemade)
- 8 oz of brie cheese, cut into small pieces (substitute with camembert for a different flavor)
- 1 cup of cranberry sauce (homemade or store-bought)
- 2 tablespoons of fresh rosemary, chopped (thyme can be used as an alternative)
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper, to taste
Feel free to get creative with your ingredients! You can add chopped nuts for extra crunch or substitute the cranberry sauce with a fruit chutney for a unique twist
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your bread will bake evenly and develop a beautiful crust.
Step 2: Prepare the Bread
Using a serrated knife, make deep cuts in the sourdough loaf, creating a grid pattern. Be careful not to cut all the way through; leave the bottom intact to hold the bread together.
Step 3: Mix the Filling
In a mixing bowl, combine the brie cheese, cranberry sauce, minced garlic, and chopped rosemary. Stir well until everything is evenly mixed.
Step 4: Stuff the Bread
Gently pull apart the cuts in the bread and stuff each opening with the brie and cranberry mixture. Take your time to ensure even distribution, allowing the flavors to meld beautifully.
Step 5: Drizzle with Olive Oil
Place the stuffed bread on a baking sheet lined with parchment paper. Drizzle the olive oil over the top, and sprinkle with salt and pepper to taste.
Step 6: Bake
Bake in the preheated oven for 25 minutes, or until the bread is golden brown and the cheese is melted. The aroma will fill your kitchen, enticing everyone to gather around.
Step 7: Serve
Remove from the oven and let it cool for a few minutes before serving. This bread is best enjoyed warm, allowing the gooey cheese to stretch as you pull apart each piece.

Nutritional Information
Here’s a breakdown of the nutritional information per serving (based on 10 servings):
- Calories:Â 250
- Total Fat:Â 12g
- Saturated Fat:Â 6g
- Cholesterol:Â 30mg
- Sodium:Â 300mg
- Total Carbohydrates:Â 30g
- Dietary Fiber:Â 2g
- Sugars:Â 4g
- Protein:Â 8g
This delicious bread is a satisfying option for your holiday table, providing a balance of flavors and textures.
Healthier Alternatives for the Recipe
If you’re looking to make your Pull-Apart Sourdough Brie and Cranberry Bread a bit healthier, consider the following alternatives:
- Whole Wheat Sourdough:Â Swap out regular sourdough for whole wheat to increase fiber content.
- Low-Fat Cheese:Â Use low-fat brie or a cream cheese alternative to reduce calories.
- Sugar-Free Cranberry Sauce:Â Opt for a homemade sugar-free version to cut down on added sugars.
These modifications will maintain the dish’s delightful taste while enhancing its nutritional profile.
Serving Suggestions
To elevate your Pull-Apart Sourdough Brie and Cranberry Bread, consider these serving suggestions:
- Pair with Charcuterie:Â Serve alongside a selection of cured meats, cheeses, and olives for a gourmet touch.
- Accompany with Wine:Â A glass of sparkling wine or a light red pairs beautifully, enhancing the flavors of the bread.
- Add Fresh Herbs:Â Garnish with additional rosemary or parsley for a pop of color and freshness.
These suggestions will make your dish even more inviting and versatile for various occasions.
Common Mistakes to Avoid
While making your Pull-Apart Sourdough Brie and Cranberry Bread, here are some common pitfalls to watch out for:
- Cutting Too Deep:Â Avoid cutting all the way through the bottom of the loaf, as this will prevent the bread from holding together.
- Overstuffing:Â Be mindful not to overfill the bread, which can lead to a messy bake and uneven melting of the cheese.
- Ignoring the Resting Time:Â Allowing the bread to cool slightly before serving helps the cheese set a bit, making it easier to pull apart.
By keeping these tips in mind, you’ll ensure a successful and delicious outcome.
Storing Tips for the Recipe
If you have leftovers, here’s how to store your Pull-Apart Sourdough Brie and Cranberry Bread:
- Refrigeration:Â Store any leftover bread in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the bread in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
- Freezing:Â For longer storage, wrap the bread tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator before reheating.
These tips will help maintain the bread’s freshness and flavor, ensuring you can enjoy it later.
Conclusion
The Pull-Apart Sourdough Brie and Cranberry Bread is a delightful addition to any holiday table, combining rich flavors with a beautiful presentation. With its simple preparation and impressive results, this recipe is sure to become a favorite. Try it out, and don’t forget to share your feedback in the comments section or subscribe for more delicious updates!
FAQs
Can I use a different type of cheese?
Absolutely! While brie is recommended for its creaminess, you can substitute it with camembert or even goat cheese for a different flavor profile.
How can I make this recipe ahead of time?
You can prepare the bread and stuff it with the filling a few hours in advance. Cover it tightly and refrigerate until you’re ready to bake.
Is there a gluten-free option for this recipe?
Yes! You can use gluten-free sourdough bread as a substitute to make this dish gluten-free.

Pull-Apart Sourdough Brie and Cranberry Bread
Ingredients
- 1 loaf of sourdough bread (store-bought or homemade)
- 8 oz of brie cheese, cut into small pieces (substitute with camembert for a different flavor)
- 1 cup of cranberry sauce (homemade or store-bought)
- 2 tablespoons of fresh rosemary, chopped (thyme can be used as an alternative)
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper, to taste
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your bread will bake evenly and develop a beautiful crust.
Step 2: Prepare the Bread
Using a serrated knife, make deep cuts in the sourdough loaf, creating a grid pattern. Be careful not to cut all the way through; leave the bottom intact to hold the bread together.
Step 3: Mix the Filling
In a mixing bowl, combine the brie cheese, cranberry sauce, minced garlic, and chopped rosemary. Stir well until everything is evenly mixed.
Step 4: Stuff the Bread
Gently pull apart the cuts in the bread and stuff each opening with the brie and cranberry mixture. Take your time to ensure even distribution, allowing the flavors to meld beautifully.
Step 5: Drizzle with Olive Oil
Place the stuffed bread on a baking sheet lined with parchment paper. Drizzle the olive oil over the top, and sprinkle with salt and pepper to taste.
Step 6: Bake
Bake in the preheated oven for 25 minutes, or until the bread is golden brown and the cheese is melted. The aroma will fill your kitchen, enticing everyone to gather around.
Step 7: Serve
Remove from the oven and let it cool for a few minutes before serving. This bread is best enjoyed warm, allowing the gooey cheese to stretch as you pull apart each piece.
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