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 bread loaf; 8 oz brie cheese, cut into pieces; 1 cup cranberry sauce; 1/4 cup fresh parsley, chopped; 1/4 cup butter, melted; 1 tsp garlic powder; Salt and pepper to taste

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Introduction

This Cranberry Brie Sourdough Pull Apart Bread is a perfect blend of creamy cheese, sweet cranberry, and crusty bread. It makes a delightful appetizer or snack that’s easy to share and fun to eat.

A close-up view of a thick loaf of pull-apart bread with about five deep cuts creating separate layers, each filled with a creamy white cheese layer, juicy red cranberry sauce, and scattered green herbs on top. The bread crust is golden-brown and crispy with a soft, fluffy white inside visible between the layers. The loaf is placed on a wooden board against a white marbled surface, highlighting the vibrant colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 round sourdough bread loaf
8 oz brie cheese, cut into pieces
1 cup cranberry sauce
1/4 cup fresh parsley, chopped
1/4 cup butter, melted
1 tsp garlic powder
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cut the sourdough loaf into a grid pattern without cutting all the way through the bottom crust.
Step 3: In a bowl, combine the melted butter, garlic powder, salt, and pepper.
Step 4: Drizzle the butter mixture into the cuts of the bread, ensuring it seeps deep into the crevices.
Step 5: Stuff pieces of brie cheese and spoon cranberry sauce into the cuts evenly.
Step 6: Sprinkle chopped fresh parsley over the top of the bread.
Step 7: Wrap the entire loaf in aluminum foil and bake for 15 minutes.
Step 8: Unwrap the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and the top is slightly golden.

Tips & Variations

For extra flavor, add a sprinkle of crushed red pepper flakes with the garlic powder.
Swap cranberry sauce for fig jam or apricot preserves for a different fruity sweetness.
Use fresh rosemary or thyme instead of parsley to change the herb profile.
If you prefer a softer crust, keep the loaf wrapped in foil for the entire baking time.

Storage

Store any leftovers in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to restore the warmth and softness. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

The dish is a close-up of pull-apart bread on a wooden board with a white marbled background. The bread has several layers of soft, golden brown crust with a slightly charred texture on top. Between the layers, there is a gooey, melted creamy cheese that is pale yellow and bubbly. Scattered around the bread are bits of bright red cranberry or berry pieces and fresh chopped green herbs, likely parsley, adding color contrast. The bread looks fluffy inside with a light and airy texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, while sourdough adds great flavor and texture, you can use other crusty breads like French or artisan white bread as a substitute.

Is it possible to prepare this in advance?

Absolutely. Assemble the bread with the fillings and cover tightly with foil. Refrigerate it until ready to bake, adding a few extra minutes to the baking time if baking from cold.