

Cranberry Brie Sourdough Pull-Apart Bread
This festive pull-apart bread combines sourdough, creamy Brie, and sweet-tart cranberry sauce, topped with a buttery herb mixture, perfect for sharing during the holidays.
Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- Place the sourdough loaf on the baking sheet. Using a serrated knife, carefully cut the bread in a crosshatch pattern, making 1-inch slices without slicing through the bottom.
- Gently stuff each cut section of the bread with Brie cubes. Spoon small dollops of cranberry sauce into the same sections, ensuring even distribution.
- In a small bowl, mix the melted butter with thyme and garlic powder. Drizzle the mixture over the bread, allowing it to seep into the crevices.
Baking
- Cover the bread loosely with aluminum foil and bake for 15-20 minutes, or until the cheese is melted.
- Remove the foil and bake for an additional 5-10 minutes to achieve a golden, crispy top.
Serving
- Remove the bread from the oven and garnish with fresh rosemary or thyme if desired.
- Serve warm and watch everyone dive in for a piece of this gooey, festive delight!
Nutrition
Notes
Store leftovers tightly wrapped in foil in the refrigerator for up to 2 days. Reheat in a 300°F (150°C) oven for 10-15 minutes.