Cranberry Brie Honey Sourdough Pull-Apart Bread is one of those recipes that looks like it came straight out of a fancy holiday cookbook but is secretly so easy you’ll wonder why you didn’t make it years ago. Imagine this: warm, crusty sourdough, oozing with melty Brie, speckled with tart cranberries, all tied together by a golden drizzle of honey. It’s festive, gooey, slightly sweet, and honestly addictive. I first tried a version of this at a friend’s holiday potluck, and let’s just say, the platter was wiped clean in minutes. Since then, it’s become my go-to when I want to impress without stressing. And trust me, it never fails.
Stick with me here—I’ll show you why this bread works, how to make it, and the little tips that make it foolproof. If you’re new here and love recipes like this, make sure to subscribe so you don’t miss the next one.
Why Cranberry Brie Honey Sourdough Pull-Apart Bread Works
Flavor profile that makes it irresistible
Here’s the thing: the beauty of this bread lies in its balance. The sourdough brings that chewy, tangy base, the Brie melts into creamy pockets, cranberries add a burst of tartness, and honey finishes with a sweet gloss. Each bite is a little different—you might get more cheese in one, a cranberry surprise in another, and always that crunch of golden crust.
What I love is how approachable it feels. It’s indulgent, sure, but not heavy. The fresh rosemary tucked into the butter-honey drizzle adds that herbal lift, the kind that makes the kitchen smell like a holiday gathering before it even hits the oven.
Perfect for gatherings and holidays
Let’s be real—this is not a bread you eat alone (well, maybe you could, but you’ll regret nothing except not sharing). The pull-apart style makes it interactive. Guests literally pull pieces with their hands, laughing as strings of cheese stretch from loaf to plate. It’s messy in the best way.
I once made this for Thanksgiving, and it was devoured before the turkey even made it to the table. That’s the magic. It’s not just food—it’s an experience. And honestly, isn’t that what holiday recipes should be about?
Ingredients and Tools for Cranberry Brie Honey Sourdough Pull-Apart Bread
Ingredient breakdown and tips
Here’s what you’ll need:
- 1 round sourdough loaf (about 1 lb / 450 g): sturdy enough to hold fillings but soft enough to pull apart.
- 8 oz (225 g) Brie cheese: sliced into thin wedges. Keep the rind—it adds flavor and helps the cheese hold shape.
- ½ cup (60 g) cranberries: fresh are juicy, dried are more intense. If using dried, soak briefly in warm water to plump.
- 3 tablespoons honey: a floral variety like wildflower or clover works beautifully.
- 2 tablespoons unsalted butter, melted: helps carry flavor deep into the bread.
- 1 tablespoon fresh rosemary, finely chopped: earthy, aromatic.
- Pinch of sea salt: brings everything together.
A quick tip: don’t skimp on the bread. A well-baked sourdough with a solid crust is key here. Too soft, and it collapses under the cheese. Too hard, and you’ll need a chainsaw to cut it.
Tools that make prep easier
You don’t need much, which is why I love this recipe.
- A serrated bread knife to cut that signature crosshatch.
- Foil to wrap the loaf (it keeps it gooey inside).
- Baking sheet lined with parchment paper for easy cleanup.
- Optional: a pastry brush to distribute the butter-honey mixture evenly.
That’s it. Nothing fancy, just the basics.
Step-by-Step Guide to Making Cranberry Brie Honey Sourdough Pull-Apart Bread
How to assemble with ease
Start by preheating your oven to 350°F (175°C). Place your sourdough on the cutting board. Using your serrated knife, slice the loaf in a crosshatch pattern—vertical, then horizontal cuts—without slicing all the way through. Think of it like making a hedgehog shape.
Next, tuck in slices of Brie between the cuts, then slide cranberries in the gaps. It’s a little fiddly, but the more evenly you distribute, the more satisfying the pull-apart pieces will be.
In a small bowl, whisk together melted butter, honey, chopped rosemary, and that pinch of sea salt. Pour or brush the mixture all over the loaf, making sure it drips into the cuts.
Baking tips for golden, gooey perfection
Now the magic happens. Wrap the bread loosely in foil—this allows steam to soften the inside while the cheese melts. Bake for 15 minutes. Then remove the foil and bake uncovered for another 10 minutes. That last step crisps the edges and gives you that irresistible golden finish.
When you pull it out, drizzle with a little extra honey. Serve immediately, warm and gooey, with strands of cheese pulling as you tear into it. Honestly, it’s the kind of thing that makes you close your eyes on the first bite.
Serving, Storing, and Variations of Cranberry Brie Honey Sourdough Pull-Apart Bread
Creative serving ideas
This bread is basically a party trick, but it also plays well in different settings.
- Serve alongside a crisp green salad for a lighter pairing.
- Pair with hearty soups like creamy mushroom or tomato basil.
- Place on a holiday appetizer board with roasted veggies, nuts, and cheese (skip the pork and wine, of course).
- For brunch, try it with a fresh fruit platter—juicy grapes and pears work perfectly with Brie.
Presentation-wise, I like to place the bread in the center of a wooden board, with fresh rosemary sprigs scattered around. It screams cozy and festive without even trying.
Storage and make-ahead hacks
Leftovers (if you have any) keep surprisingly well. Wrap tightly in foil and refrigerate for up to 2 days. To reheat, pop the wrapped loaf into a 325°F (160°C) oven for 10–12 minutes until warmed through. Avoid microwaving—it makes the bread rubbery.
If you’re hosting, you can assemble the loaf a few hours in advance, wrap in foil, and refrigerate. Bake just before serving, and you’ll have a stress-free appetizer that tastes fresh from the oven.
Nutritional Information
Here’s the approximate nutrition per serving (1 slice, about 80 g, based on 8 servings):
| Serving Size | Calories | Fat | Saturated Fat | Carbs | Sugar | Protein | Fiber | Sodium |
|---|---|---|---|---|---|---|---|---|
| 1 slice (~80 g) | ~320 kcal | 15 g | 7 g | 34 g | 9 g | 10 g | 2 g | 290 mg |
Frequently Asked Questions
Can I use a different bread instead of sourdough?
Yes! A crusty artisan loaf or boule works well. Just make sure it’s dense enough to hold fillings without falling apart.
Should Brie rind be left on or cut off?
Leave it on. The rind melts into the bread and prevents the cheese from leaking too much. It’s edible and adds flavor.
Can I make this pull-apart bread ahead of time?
You can prep the loaf with cheese and cranberries, wrap in foil, and refrigerate for up to 6 hours. Bake when ready to serve.
What can I substitute for Brie?
Camembert is the closest match. For a sharper flavor, try fontina or gouda.
Do dried cranberries work as well as fresh?
Absolutely. Just soak them in warm water for 5 minutes to soften so they don’t burn.
How do I stop the bread from drying out?
Bake covered in foil first, then finish uncovered. Don’t overbake, and always drizzle extra honey at the end for moisture.
Conclusion
So there you have it: Cranberry Brie Honey Sourdough Pull-Apart Bread, the ultimate holiday showstopper that also doubles as the easiest thing you’ll bake all season. It’s got the balance of creamy, tart, sweet, and savory that makes people go back for “just one more piece.” And the best part? You don’t need to fuss with doughs or complicated prep. Just slice, stuff, drizzle, and bake.
Every time I make this, the smell takes me right back to winter evenings where the kitchen feels like the heart of the house—warm, cozy, and buzzing with chatter. I promise if you try it once, it’ll become your signature party dish too.
If cranberries and Brie are your thing, you’ll also love these:
- Cranberry Brie Sourdough Pull-Apart Bread
- No-Knead Rosemary Cranberry Bread with olive oil & sea salt
- Cranberry Feta Sourdough Pull-Apart Bread
Now it’s your turn—bake it, share it, and if you do, leave a review or drop a photo on Pinterest. I’d love to see your version of this gooey masterpiece.
Print
Cranberry Brie Honey Sourdough Pull-Apart Bread – 5 Irresistible Reasons to Love It
- Total Time: 45 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Fluffy sourdough pull-apart bread loaded with tart cranberries, creamy brie, and a drizzle of honey—perfect for breakfast, brunch, or any cozy occasion.
Ingredients
1 sourdough loaf, sliced into 1-inch pieces
1 cup cranberries (fresh or dried)
8 oz brie cheese, cut into small cubes
3 tbsp honey
2 tbsp unsalted butter, melted
1 tsp fresh thyme (optional)
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Slice sourdough and layer cubes of brie and cranberries between the slices.
3. Place the layered loaf in the dish and drizzle with melted butter and honey.
4. Sprinkle with thyme and a pinch of salt.
5. Cover with foil and bake 20 minutes, then remove foil and bake 10 more minutes until golden and melty.
6. Let cool 5 minutes before serving.
Notes
Use fresh cranberries for a tart kick or dried for sweetness.
Swap brie with camembert for a slightly earthier flavor.
Serve warm for the best gooey experience.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg