Cranberry Brie Sourdough Pull Apart Bread

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Golden, crusty sourdough is transformed into a bubbling, melty centerpiece with this Cranberry Brie Sourdough Pull Apart Bread. Each slice is packed with ooey-gooey brie, sweet-tart cranberries, and just the right touch of rosemary. It’s the kind of dish that makes a whole room pause when it’s set down — warm, fragrant, and absolutely irresistible. Whether you’re hosting a holiday dinner or planning a cozy night in, this appetizer brings a rustic charm and flavor-packed punch that everyone will remember.

The contrast of the tangy sourdough, creamy melted brie, and pops of cranberry make every bite a little sweet, a little savory, and completely indulgent. Plus, it’s surprisingly easy to make. A few simple ingredients come together in one loaf to create an elegant, pull-apart masterpiece that looks just as good as it tastes.

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Ingredients for Cranberry Brie Sourdough Pull Apart Bread

• 1 large round sourdough loaf (unsliced)
• 8 oz brie cheese, cubed
• 1 cup fresh or frozen cranberries
• 2 tablespoons brown sugar
• 1 tablespoon balsamic glaze (optional for drizzle)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon chopped fresh rosemary (plus extra for garnish)
• Pinch of salt

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Step 1: Prep the Sourdough Loaf

Place the sourdough loaf on a cutting board. Using a sharp serrated knife, slice the bread in a crosshatch pattern—cutting about ¾ of the way through the loaf without slicing all the way to the bottom. Create 1-inch squares across the top so the bread becomes easy to pull apart after baking.

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Step 2: Create the Cranberry Mixture

In a small saucepan over medium heat, combine the cranberries and brown sugar. Stir occasionally and cook for about 5–7 minutes, or until the cranberries start to burst and form a thick, jammy sauce. Remove from heat and let cool slightly.

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Step 3: Stuff the Bread

Carefully pull apart the bread sections and begin stuffing the brie cubes evenly throughout the loaf. Follow with spoonfuls of the cranberry mixture, making sure to tuck the filling into the crevices. Sprinkle chopped rosemary throughout for an earthy, aromatic touch.

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Step 4: Butter and Bake

Preheat your oven to 350°F (175°C). Place the stuffed loaf on a baking tray lined with parchment paper. Brush the top generously with melted butter and a light sprinkle of salt. Bake for 15–20 minutes or until the brie is fully melted and the bread is golden and crisp on the edges.

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Step 5: Garnish and Serve

Once out of the oven, drizzle with balsamic glaze (if using) and garnish with extra rosemary sprigs for a festive touch. Serve warm and let everyone pull apart their own cheesy, cranberry-packed piece.

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Storage Instructions

If you have leftovers (which is rare!), wrap the bread tightly in aluminum foil or place it in an airtight container. Store it in the refrigerator for up to 3 days. To reheat, place the bread back in the oven at 350°F (175°C) for about 10 minutes, or until the cheese is gooey again and the bread is crisp. Avoid microwaving—it can make the bread rubbery and unevenly heated.

You can also prep this dish a few hours ahead. Assemble the loaf with brie and cranberry mixture, then cover tightly and refrigerate. When ready to serve, bake as directed.

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Estimated Nutrition

Per serving (based on 8 servings):

• Calories: 290
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 30g
• Sugar: 7g
• Fiber: 2g
• Protein: 9g
• Sodium: 350mg

Note: Nutrition values are estimates and may vary depending on exact ingredients used.

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Frequently Asked Questions

1. Can I use a different type of bread?

Yes! A crusty French boule or artisan round loaf works well too. Just make sure it’s sturdy enough to hold the filling without getting soggy.

2. Can I use dried cranberries instead of fresh?

You can, but they won’t provide the same juicy burst. If using dried, soak them in warm water for 10 minutes first, then drain before using.

3. What’s a good substitute for brie?

Camembert or a creamy goat cheese could work, but brie offers the best melt and mild flavor for this dish.

4. Can this be made gluten-free?

Yes—just use a gluten-free sourdough or artisan loaf. Check all ingredient labels to ensure they’re gluten-free.

5. Is it okay to use cranberry sauce instead of fresh cranberries?

Definitely! Leftover cranberry sauce is a great shortcut. Just spoon it into the bread in place of the homemade mixture.

6. How can I make this ahead of time?

Assemble the bread with all ingredients, cover, and refrigerate. Bake just before serving for best results.

7. What can I serve with this pull apart bread?

It pairs well with a charcuterie board, soup, or roasted meats. It’s a great appetizer or side for any holiday meal.

8. Can I freeze it?

It’s not recommended—freezing can affect the texture of the bread and cheese. Best enjoyed fresh or reheated within a few days.

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