Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry 🧀🍞
A showstopping pull-apart bread infused with garlic butter, melty brie, and sweet-tart cranberries—perfect for holiday gatherings or cozy nights in!
🍞 Ingredients
For the Bread:
- 1 large round sourdough boule (or crusty artisan loaf)
- ½ cup (1 stick / 113g) unsalted butter, melted
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
For the Filling:
- 8 oz Brie cheese, rind removed, cubed
- ½ cup cranberry sauce (or whole-berry canned/jarred)
- ¼ cup toasted walnuts or pecans (optional, for crunch)
🔥 Instructions
- Prep the Bread:
- Preheat oven to 375°F (190°C).
- Using a serrated knife, cut a crosshatch pattern into the top of the loaf (1-inch squares, cutting halfway down but not through the bottom).
- Make the Garlic Herb Butter:
- Mix melted butter, garlic, parsley, rosemary, thyme, salt, and pepper in a bowl.
- Brush generously between every cut and over the top of the loaf.
- Stuff the Bread:
- Tuck cubes of Brie and spoonfuls of cranberry sauce into the cuts. Sprinkle with nuts if using.
- Wrap the loaf in foil (leave the top exposed for crispiness).
- Bake & Serve:
- Bake for 20-25 mins until cheese melts and bread is golden.
- Uncover and broil for 1-2 mins (optional, for extra browning).
- Garnish with extra herbs and serve warm (pull apart with your hands!).
💡 Tips & Variations
- Make Ahead: Assemble (without baking) up to 4 hours ahead—store in the fridge.
- Spice It Up: Add a pinch of red pepper flakes to the butter.
- Sweet Twist: Swap cranberry for fig jam and Brie for goat cheese.
This garlicky, cheesy, sweet-savory bread is guaranteed to disappear fast! Pair with soup, wine, or enjoy solo. 😋
Would you like a homemade sourdough version or a mini individual loaf idea? Let me know! 🥖✨