Cranberry Brie Honey Sourdough Pull-Apart Bread is one of those recipes that makes people lean in closer the second it hits the table. Imagine golden, crusty sourdough baked until the edges are crisp but the inside stays pillowy, every crevice stuffed with melted brie, tart cranberries, and a buttery drizzle kissed with honey. It’s festive but casual, indulgent but simple—basically the kind of appetizer that disappears long before dinner is even served. And honestly? The smell while it’s baking might be better than any scented candle. Let’s dive into how to bring this shareable, pull-apart beauty to life in your kitchen.
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Why You’ll Love This Cranberry Brie Honey Sourdough Pull-Apart Bread
The beauty of Cranberry Brie Honey Sourdough Pull-Apart Bread lies in its balance of flavors. The brie melts into velvety ribbons, the cranberries bring a sweet-tart sparkle, and the honey ties it all together with a glossy finish. Every bite has that crunch-soft contrast you only get from a good sourdough loaf.
This recipe is special because it feels fancy without requiring a culinary degree. If you can slice bread and drizzle butter, you can make it. And the presentation? Stunning. Serve it straight from the oven on a cutting board and watch everyone tear off cheesy, honey-dripped pieces.
Another reason it’s a winner? Flexibility. You can bring this bread to a holiday potluck, set it out for Sunday brunch, or make it as a cozy movie-night snack. For another variation on this theme, you can check out this Cranberry Brie Sourdough Pull-Apart Bread that highlights similar flavors with a slightly different twist.
Ingredients for the Best Pull-Apart Bread
Here’s what you’ll need to make Cranberry Brie Honey Sourdough Pull-Apart Bread:
| Ingredient | Amount | Purpose |
|---|---|---|
| Sourdough loaf | 1 round | The sturdy base that stays crusty outside, fluffy inside |
| Brie cheese | 8 oz, sliced | Melts into creamy pockets |
| Dried cranberries | ½ cup | Adds tart sweetness |
| Honey | 3 tbsp + extra | Balances flavors and adds shine |
| Unsalted butter | 3 tbsp, melted | Carries honey and thyme through bread |
| Fresh thyme (optional) | ½ tsp | Adds earthy fragrance |
| Sea salt | Pinch | Brings flavors into focus |
Tools You’ll Need
- Serrated bread knife (for scoring the loaf without crushing it)
- Baking sheet lined with parchment
- Small mixing bowl (for butter-honey mixture)
- Foil for wrapping while baking
- A silicone brush or spoon for drizzling
Nothing fancy, just reliable basics you likely already have in the kitchen.
Ingredient Swaps and Additions
Don’t have everything on hand? No stress. Here are some easy swaps:
- Bread: A boule of French bread or Italian loaf works if sourdough isn’t available.
- Cheese: Camembert brings a similar creamy melt, or try fontina for a milder flavor.
- Cranberries: Fresh cranberries can be cooked down briefly with a spoonful of sugar for a brighter bite.
- Herbs: Rosemary or sage in place of thyme adds a woodsy note.
- Extras: Walnuts or pecans sprinkled in before baking add crunch.
This flexibility means you can tailor Cranberry Brie Honey Sourdough Pull-Apart Bread to fit your pantry or your guests’ preferences.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment for easy cleanup.
- Slice the bread: Use a serrated knife to cut the loaf into a grid pattern, about 1-inch squares, without slicing all the way through.
- Stuff the pockets: Tuck slices of brie and bits of cranberry into the cuts, making sure they’re evenly distributed.
- Mix the drizzle: In a bowl, combine melted butter, honey, thyme, and a pinch of sea salt. Stir until glossy.
- Coat the loaf: Drizzle mixture over the bread, letting it seep into the cuts.
- Bake covered: Wrap loaf loosely in foil and bake for 15 minutes.
- Bake uncovered: Remove foil and bake another 10 minutes until cheese melts and the bread turns golden.
- Finish with honey: Drizzle extra honey over the top before serving.
At this point, Cranberry Brie Honey Sourdough Pull-Apart Bread will be irresistible—melty, gooey, golden perfection.
What to Serve with Cranberry Brie Honey Sourdough Pull-Apart Bread
This bread doesn’t need much—it’s practically a meal in itself. But if you’re building a spread, here are ideas:
- Pair with a crisp green salad for balance.
- Serve alongside hearty soups like tomato basil or roasted squash.
- Add to a holiday appetizer board with nuts, grapes, and crackers.
- Try it next to Sweet Potato Rounds with Brie, Cranberry & Pecans for a double-hit of brie and cranberry magic.
Tips for Making It Perfect Every Time
- Don’t cut too deep: Leave the bottom intact so the loaf stays together.
- Use room-temp brie: It slices easier and melts more evenly.
- Distribute cranberries well: You want a little in every bite.
- Foil first, then uncover: This trick ensures the cheese melts before the crust crisps.
- Drizzle extra honey right before serving: It adds that final glossy finish.
Storage and Make-Ahead Notes
Cranberry Brie Honey Sourdough Pull-Apart Bread is best fresh, but you can store leftovers:
- Fridge: Wrap in foil and refrigerate up to 2 days.
- Reheat: Warm in the oven at 325°F for 10–12 minutes wrapped in foil. Avoid microwaving—it makes the bread rubbery.
- Make ahead: Assemble loaf, wrap in foil, and refrigerate up to 8 hours. Bake right before serving.
Nutrition Information (per serving, 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | 300 |
| Protein | 10 g |
| Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 29 g |
| Fiber | 2 g |
| Sugars | 9 g |
| Cholesterol | 45 mg |
| Sodium | 310 mg |
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Yes, just cook them down briefly with a little sugar first so they soften.
What’s the best bread to use?
Sourdough is ideal because it’s sturdy, but any round artisan loaf works.
Can I prep it ahead?
Absolutely. Assemble, wrap, and refrigerate up to 8 hours. Bake when ready.
Can I make this vegetarian?
It already is! Just stick with vegetarian-friendly brie.
How do I prevent sogginess?
Bake covered first, then uncover. The second stage crisps the bread so it isn’t soggy.
Conclusion
Cranberry Brie Honey Sourdough Pull-Apart Bread is the kind of recipe that feels like a gift to yourself and your guests. It’s gooey, golden, and just indulgent enough to make every gathering more memorable. And because it’s so forgiving, you don’t need to be a pro baker to pull it off.
If you’re craving more brie and cranberry combinations, you’ll love this Cranberry Spinach Stuffed Chicken Breasts with Brie—a heartier main dish that pairs beautifully with today’s bread.
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Cranberry Brie Honey Sourdough Pull-Apart Bread Recipe
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This Cranberry Brie Honey Sourdough Pull-Apart Bread is golden, gooey, and irresistible. A rustic sourdough loaf gets sliced, stuffed with creamy brie, tart cranberries, and drizzled with sweet honey. Baked until warm and melty, it’s the ultimate holiday appetizer or cozy snack to share with friends and family.
Ingredients
- 1 large round sourdough loaf
- 8 oz brie cheese, sliced into small wedges
- 1 cup fresh or dried cranberries (or cranberry sauce)
- 3 tbsp honey, plus more for drizzling
- 2 tbsp unsalted butter, melted
- 1 tsp fresh rosemary, chopped (optional)
- Pinch of sea salt
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Place the sourdough loaf on the sheet. Using a sharp bread knife, slice the bread in a crosshatch pattern (about 1-inch wide cuts), being careful not to cut all the way through the bottom.
Gently stuff the brie slices into the bread cuts, followed by cranberries.
In a small bowl, mix melted butter, honey, and rosemary. Drizzle this mixture evenly over the loaf.
Wrap the loaf loosely in foil and bake for 15 minutes.
Remove foil and bake another 10 minutes, until cheese is melted and the top is golden.
Drizzle with extra honey and sprinkle with sea salt before serving warm.
Notes
Use fresh cranberries for a tart pop, or cranberry sauce for a sweeter version.
Swap brie for camembert or mozzarella if preferred.
Best served immediately, but leftovers can be reheated in the oven at 325°F for 8–10 minutes.
For extra crunch, sprinkle toasted pecans or walnuts before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Bread, Holiday Recipes
- Method: Baked
- Cuisine: American, Holiday Inspired
Nutrition
- Serving Size: 1/8 loaf
- Calories: 275 kcal
- Sugar: 9g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 38mg