Cranberry Brie Sourdough Pull-Apart Bread is one of those recipes that feels like a warm hug straight from the oven. Imagine buttery sourdough baked until golden and crisp, gooey brie melting into every crevice, and tart cranberry sauce cutting through the richness in the most delightful way. It’s cozy, festive, and honestly—kind of irresistible. This recipe is more than an appetizer; it’s the showpiece that makes guests gather around the table, tearing off cheesy, cranberry-kissed pieces of bread while chatting away. And the best part? It comes together quickly, yet looks like you spent hours perfecting it. Let’s dive into the magic of this holiday-worthy dish together.
If you’d love more recipes like this one sent straight to your inbox, make sure to subscribe—you won’t want to miss the next crowd-pleaser.
Why You’ll Love Cranberry Brie Sourdough Pull-Apart Bread
Flavor and Texture Harmony
When you sink your teeth into Cranberry Brie Sourdough Pull-Apart Bread, the flavor explosion is unreal. You’ve got the nutty chew of sourdough, creamy melted brie, and that tangy-sweet pop of cranberries. The herbs, rosemary and thyme, add an earthy perfume that wafts through the kitchen while it bakes. This balance of savory, sweet, and slightly tart is exactly what makes it unforgettable. It’s not just bread—it’s a full sensory experience.
A Sharing-Friendly Showstopper
Here’s the thing: appetizers should be about connection. And Cranberry Brie Sourdough Pull-Apart Bread makes that easy. You set it on the table, and suddenly hands are reaching in, laughter is filling the room, and before you know it, the loaf is gone. Perfect for Thanksgiving, Christmas, or even a cozy night with friends, it’s the kind of dish that says, “Come together and enjoy.” Nothing fussy. Nothing complicated. Just honest, comforting food that doubles as a centerpiece.
Ingredients and Tools You’ll Need
Essential Ingredients for Cranberry Brie Sourdough Pull-Apart Bread
Here’s what you’ll need to pull off this masterpiece:
| Ingredient | Quantity | Notes |
|---|---|---|
| Round sourdough loaf | 1 | A sturdy loaf works best |
| Brie cheese | 8 oz | Cut into small cubes |
| Cranberry sauce | ½ cup | Homemade or store-bought |
| Butter, melted | 2 tbsp | For richness |
| Fresh rosemary | 1 tsp | Chopped |
| Fresh thyme | 1 tsp | Leaves only |
| Sea salt | Pinch | To balance flavors |
Every piece of this ingredient list works toward that ultimate balance of gooey, tangy, herbaceous perfection. The sourdough provides structure so the loaf holds together even as the cheese melts.
Tools for Baking Success
Luckily, you don’t need fancy equipment to make Cranberry Brie Sourdough Pull-Apart Bread. Just a few kitchen basics:
- A sharp serrated knife (for scoring the bread).
- Baking sheet (to catch any melty cheese).
- Foil (keeps it moist during the first bake).
- Pastry brush (optional, for brushing butter-herb mix).
Simple tools. Big reward. That’s the beauty of this recipe.
How to Make Cranberry Brie Sourdough Pull-Apart Bread
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Place the sourdough loaf on a baking sheet. Using a serrated knife, cut a crisscross pattern across the top of the bread. Don’t slice all the way through—leave the base intact so it holds together.
- Tuck cubes of brie into each cut. This is the fun part—don’t be shy with the cheese.
- Spoon cranberry sauce into the gaps as well, alternating with the brie. You want every bite to have both flavors.
- Stir the melted butter, rosemary, thyme, and a pinch of salt together. Drizzle this herby butter over the loaf, letting it seep into the cuts.
- Wrap the bread loosely with foil and bake for 15 minutes.
- Uncover and bake for another 10 minutes, until the cheese has melted beautifully and the bread turns golden crisp.
- Serve warm and let everyone pull apart pieces with their hands.
That moment when the steam escapes, and you see gooey cheese stretching between pieces? That’s when you know you nailed it.
Substitutions and Additions
The best part about Cranberry Brie Sourdough Pull-Apart Bread is its flexibility. No cranberry sauce? Try fig jam or apricot preserves for a sweeter note. Want extra crunch? Add chopped pecans or walnuts before baking. Prefer a sharper cheese? Camembert or even a creamy gouda works beautifully. You can even sprinkle toasted pumpkin seeds on top for a seasonal twist.
Serving, Storing, and Tips
Serving Suggestions
Cranberry Brie Sourdough Pull-Apart Bread is a party all on its own, but you can make it shine even more by pairing it with the right dishes. Serve alongside a roasted chicken dinner, a hearty winter soup, or as part of a festive appetizer spread. If you’re putting together a holiday table, you might also love this Galette with Brie, Cranberries, and Toasted Walnuts—another stunning way to showcase brie and cranberries. Both dishes share that comforting elegance perfect for seasonal gatherings.
Storage and Make-Ahead Tips
This bread is best eaten fresh out of the oven, but if you find yourself with leftovers, here’s the trick: wrap tightly in foil and reheat in the oven at 350°F until warmed through. The microwave isn’t recommended—it makes the bread rubbery. Freezing isn’t ideal either since brie doesn’t thaw gracefully. Want to get ahead? Assemble the loaf with cheese and cranberries, wrap it tightly, and refrigerate for up to 24 hours. When you’re ready, bake as directed. If you’re the type who likes baking from scratch, check out this No-Knead Cranberry Herb Bread with Garlic Butter—a great base bread option that complements this recipe’s flavors.
Frequently Asked Questions
Can I make Cranberry Brie Sourdough Pull-Apart Bread ahead of time?
Yes, assemble it up to 24 hours before baking. Wrap tightly in foil and refrigerate. Bake just before serving for the best texture.
What if I don’t have sourdough bread?
You can use a boule of Italian bread or any sturdy artisan loaf. Just avoid bread that’s too soft—it won’t hold up to the fillings.
Can I use frozen cranberries instead of cranberry sauce?
Absolutely. Cook frozen cranberries briefly with sugar until they burst and thicken, then use as you would sauce.
What cheese works besides brie?
Camembert, creamy Havarti, or even a mild gouda are great swaps. Each brings a slightly different character, but all melt beautifully.
How do I keep it warm for serving?
If you’re entertaining, keep it loosely wrapped in foil at a low oven temp (around 200°F) until ready to serve. That way, it stays gooey but doesn’t overcook.
Nutrition Information (Per Serving – 8 Servings)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| 270 | 9g | 28g | 13g | 2g | 390mg |
Conclusion
Cranberry Brie Sourdough Pull-Apart Bread is the kind of recipe you make once, and then it becomes tradition. It’s buttery, gooey, tangy, and totally addictive. The kind of appetizer that disappears faster than you can blink, and the one people will ask you to make again and again. Whether you’re hosting a holiday dinner, bringing a dish to share, or just craving something indulgent on a cozy night in, this bread delivers.
If you enjoyed this recipe, you might also love Sweet Potato Rounds with Brie, Cranberry, and Pecans. It’s another brie-and-cranberry-inspired dish that’s lighter but just as festive.
Now it’s your turn—bake this loaf, pull it apart with friends and family, and see why Cranberry Brie Sourdough Pull-Apart Bread deserves a permanent spot in your recipe box.
Don’t forget to leave a review, share your photos on Pinterest, and subscribe to get more comforting, crowd-pleasing recipes delivered right to you.
Print
Cranberry Brie Sourdough Pull-Apart Bread
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Cranberry Brie Sourdough Pull-Apart Bread is the ultimate shareable appetizer—golden sourdough filled with gooey brie, tangy cranberry sauce, and herb butter. It’s festive, cozy, and guaranteed to vanish fast at any gathering.
Ingredients
- 1 round sourdough loaf
- 8 oz brie cheese, cut into small cubes
- ½ cup cranberry sauce (or whole fresh cranberries cooked with sugar)
- 2 tbsp butter, melted
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme leaves
- Pinch of sea salt
Instructions
Preheat oven to 375°F (190°C).
Place sourdough loaf on a baking sheet. Score the bread in a crisscross pattern, leaving the base intact.
Stuff brie cubes into the cuts. Add spoonfuls of cranberry sauce in between.
Mix melted butter with rosemary, thyme, and salt. Drizzle over the loaf.
Wrap in foil and bake for 15 minutes. Uncover and bake an additional 10 minutes until cheese is melted and bread is crisp.
Serve warm. Pull apart and enjoy immediately.
Notes
Best served fresh out of the oven.
Try swapping cranberry sauce for fig jam or apricot preserves for a sweeter version.
Sprinkle with chopped pecans or walnuts for extra crunch.
Assemble ahead and refrigerate up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 loaf
- Calories: 270 kcal
- Sugar: 6g
- Sodium: 390 mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg