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Easy Cranberry Brie Sourdough Pull-Apart Bread Recipe
Cranberry Brie Sourdough Pull-Apart Bread is a festive and indulgent appetizer that combines the tangy richness of brie cheese with the tart sweetness of cranberries, all nestled inside a soft and chewy sourdough bread. This pull-apart bread is perfect for holiday gatherings or as a unique starter for any special meal.
Ingredients
- 1 round sourdough bread about 8-10 inches in diameter
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1 tbsp water
- 8 oz brie cheese cut into small cubes (remove rind)
- 2 tbsp unsalted butter melted
- 1 tbsp fresh thyme leaves optional
- 1/4 tsp ground cinnamon optional
- 1 tbsp honey for drizzling
Instructions
- Prepare the Cranberry Sauce:
- In a small saucepan, combine the cranberries, sugar, and water. Cook over medium heat for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a jam-like consistency. Set aside to cool.
- Prep the Bread:
- Preheat the oven to 350°F (175°C). Slice the sourdough bread in a crisscross pattern, making cuts 1 inch apart, but do not slice all the way through to the bottom leave the base of the bread intact so the loaf stays whole.
- Stuff the Bread:
- Gently pull apart the cuts in the bread and stuff each crevice with small cubes of brie cheese and spoonfuls of the cranberry sauce. You can also sprinkle some fresh thyme leaves and a little cinnamon for extra flavor.
- Brush with Butter:
- Brush the top of the bread with melted butter, ensuring it gets into the cracks. This helps the bread get golden and crispy while baking.
- Bake the Bread:
- Wrap the bread in foil and bake for 20-25 minutes. After this time, remove the foil and bake for an additional 10 minutes, or until the bread is golden and the cheese is melted.
- Drizzle with Honey:
- Remove the bread from the oven and drizzle with honey for a sweet contrast to the tart cranberries.
- Serve:
- Let the bread cool for a few minutes before serving. To eat, pull apart the bread sections, allowing the gooey cheese and cranberry filling to come out.
Notes
- Cheese: Brie is the classic choice for this recipe, but you can also try camembert or another soft cheese if you prefer.
- Cranberry Sauce: The cranberry sauce can be made ahead and stored in the fridge for up to 1 week, making this a great make-ahead appetizer.
- Bread: If you can’t find a round sourdough loaf, any round or oval-shaped artisan bread will work.
- Freezing: To freeze the bread, prepare it up until the point of baking, then wrap it tightly in plastic wrap and foil. When ready to bake, thaw it in the fridge overnight, then bake as directed.
Nutrition
Calories: 260kcalCarbohydrates: 35gProtein: 6gFat: 12gSodium: 450mgFiber: 2g