Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry 🧀🍞
A showstopping loaf with melty brie, sweet-tart cranberry, and fragrant garlic-herb butter. Perfect for holiday appetizers or cozy dinners!
Ingredients
(Makes 1 large loaf)
For the Bread:
- 1 round sourdough boule (about 1 lb, store-bought or homemade)
- 4 tbsp unsalted butter, softened
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- ½ tsp salt
For the Filling:
- 8 oz Brie cheese, rind removed (or leave on for texture)
- ½ cup cranberry sauce (or fig jam for a twist)
- ¼ cup toasted walnuts or pecans (optional)
For Serving:
- Flaky sea salt
- Extra herbs for garnish
Instructions
1. Prep the Bread
- Preheat oven to 375°F (190°C).
- Cut a deep “X” into the top of the sourdough, stopping ½ inch from the bottom.
- In a bowl, mix butter, garlic, rosemary, thyme, and salt. Spread generously between every crevice of the scored bread.
2. Stuff It
- Tuck Brie chunks and dollops of cranberry sauce into the cuts. Add nuts if using.
- Wrap the loaf tightly in foil, leaving the top slightly open for crispiness.
3. Bake & Serve
- Bake for 20 mins covered, then unwrap and bake 5-10 mins more until bubbly and golden.
- Sprinkle with flaky salt and herbs. Serve warm with extra cranberry sauce for dipping!
💡 Pro Tips:
- Make ahead: Assemble 1 day ahead and refrigerate (add 5 mins baking time).
- Veggie twist: Add sautéed mushrooms or caramelized onions.
- No cranberry? Use apricot jam or honey for sweetness.
This loaf is oozy, aromatic, and downright irresistible—ideal for sharing (or not!). 😉
Want a spicy kick? Add a drizzle of hot honey before serving! 🌶️🍯