Rustic Sourdough Pull-Apart Bread Stuffed with Brie, Cranberry Sauce, and Garlic Herb Butter
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A golden, pull-apart sourdough loaf stuffed with creamy Brie, tangy cranberry sauce, and brushed with aromatic garlic herb butter. Perfect for gatherings or holiday tables.
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Total time
- 35 minutes
- Yield
- 6-8 servings
Ingredients
1 large sourdough loaf 10 oz Brie cheese, sliced 1 cup cranberry sauce 1/3 cup butter, melted 3 cloves garlic, minced 1 tbsp fresh thyme leaves 1 tbsp fresh rosemary, chopped Salt and black pepper to taste Extra thyme and rosemary sprigs for garnishInstructions
- Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: Score the sourdough loaf in a crosshatch pattern, leaving the bottom intact.
- Step 3: Tuck Brie slices and spoon cranberry sauce evenly into the cuts.
- Step 4: Combine melted butter, garlic, herbs, salt, and pepper. Brush mixture over the loaf.
- Step 5: Cover with foil and bake 15 minutes, then uncover and bake 10–12 more minutes until golden and melty.
- Step 6: Garnish with rosemary and thyme; serve warm.
Notes
Best served warm straight from the oven. Store leftovers in foil and reheat in a 325°F oven for 10 minutes to refresh the crust and melt the cheese again.Nutrition
- Calories
- 420
- Fat
- 24g
- Saturated fat
- 13g
- Sugar
- 6g
- Sodium
- 430mg
- Protein
- 12g
- Carbohydrates
- 38g
- Fiber
- 2g