Garlic Herb Sourdough Brie Cranberry

This Garlic Herb Sourdough Bread stuffed with Brie and Cranberry Sauce is my favorite showstopper for holiday gatherings or when I want to really impress friends at book club. Warm sourdough becomes the perfect vessel for melted, gooey Brie and tangy cranberry sauce with buttery garlic herbs flavoring every bite. It is craveable comfort wrapped in golden crust.

The first time I served this at a holiday party everyone immediately crowded around the platter It disappeared in minutes and people still ask for the recipe every year

Ingredients

• Large round sourdough loaf: The sturdy crust holds everything and the tang of sourdough cuts the richness a bit Choose a loaf with a crunchy outside and soft middle
• Brie cheese: Brie adds creamy decadence Look for double cream Brie and let it come to room temperature for easy slicing
• Cranberry sauce: Brings a sweet tart pop Either homemade or quality store bought works My favorite is using leftover homemade from Thanksgiving
• Unsalted butter: Melting and mixing with herbs distributes flavor throughout Use fresh high quality butter for the best taste
• Garlic: Minced garlic wakes up all the other flavors Go for fresh cloves not pre chopped
• Fresh rosemary and fresh thyme: These give woodsy herby notes and make the bread feel festive Use fresh not dried for maximum aroma
• Salt and pepper: A pinch balances out the richness and heightens the herbal notes Use sea salt or kosher salt for depth
• Fresh parsley: An optional sprinkle at the finish for color and freshness I love chopping it very finely for a pretty look

Step-by-Step Instructions

Prepare the Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius so it is fully hot by the time you fill the loaf

Hollow the Bread:

Use a serrated knife to neatly slice the top off your sourdough loaf making a wide lid Carefully pull out the bread inside leaving about a one inch wall all around Try to keep the bottom intact for easy filling later

Mix Garlic Herb Butter:

In a small bowl whisk together the melted butter minced garlic rosemary thyme salt and black pepper Make sure the garlic is finely minced so it distributes evenly

Fill and Layer:

Set the hollowed loaf on a baking sheet Brush the whole interior generously with garlic herb butter Lay slices of Brie in an even layer inside the bread Press gently then spoon cranberry sauce over the cheese Repeat layers if needed until the bread is filled to the top

Top Off and Butter:

Place the bread lid back on Brush the outer crust and top with more garlic herb butter for a glossy finish

Bake Wrapped:

Wrap the filled loaf in foil snugly so it bakes evenly Bake for 20 to 25 minutes until the Brie is fully melted and the bread sounds crusty when tapped

Garnish and Serve:

Unwrap the bread and let it cool briefly Sprinkle with chopped parsley Slice into pieces while warm so the cheese stays melty Serve right away for the best gooey bite

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You Must Know

• Great for holidays but easy enough for a weekend get together
• You can make it ahead by prepping the loaf and keeping it chilled until ready to bake
• Brie and sourdough together transform into chewy pull apart bites
• My favorite part is how the rosemary fills the kitchen with a woodsy scent A few years ago I made this at a family cabin and my niece proudly helped add the cranberry sauce She still calls it her favorite bread

Great for holidays but easy enough for a weekend get together You can make it ahead by prepping the loaf and keeping it chilled until ready to bake Brie and sourdough together transform into chewy pull apart bites My favorite part is how the rosemary fills the kitchen with a woodsy scent A few years ago I made this at a family cabin and my niece proudly helped add the cranberry sauce She still calls it her favorite bread

Storage Tips

If you have leftovers wrap them tightly in foil and refrigerate Reheat slices in a 350 degree oven until warmed through The bread will lose some crispness but still tastes amazing If the cheese solidifies just bake a bit longer so it gets gooey again

Ingredient Substitutions

You can swap out the Brie for creamy goat cheese or a young cheddar For a sweeter twist use fig or cherry preserves instead of cranberry sauce Fresh sage can stand in for rosemary and thyme and even a flavored compound butter would be great

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Serving Suggestions

Serve this bread as the centerpiece for a holiday appetizer spread I love pairing it with sliced apples pears and toasted nuts for dipping Crackers or celery sticks give a nice crunch on the side It also works alongside roasted turkey or ham and makes a dreamy late night snack

Cultural Background

This style of pull apart stuffed bread feels at home on American holiday tables but the pairing of Brie and cranberry draws inspiration from French cheese boards and classic Thanksgiving flavors Combining these traditions makes the dish feel both familiar and festive

Recipe FAQs

→ What type of bread is best for stuffing?

A sturdy, round sourdough loaf works best since it holds its shape well and has a crisp crust that complements the soft filling.

→ Can I use another cheese besides Brie?

Absolutely! Soft cheeses like Camembert or even goat cheese make delicious substitutes, offering different creamy textures and flavors.

→ How do you prevent the bread from getting soggy?

Brushing the bread inside with the garlic herb butter forms a barrier, while wrapping in foil during baking ensures even melting without excess moisture.

→ Is it better to use store-bought or homemade cranberry sauce?

Homemade cranberry sauce delivers a fresher, brighter flavor, but high-quality store-bought works well for convenience without sacrificing taste.

→ What accompaniments pair well with stuffed sourdough?

Fresh vegetables or crunchy crackers are perfect sides, adding texture and flavor contrast to the rich, cheesy bread.

→ How best to serve and slice the bread?

Let the bread cool slightly before slicing to keep the filling intact. Serve warm for the ultimate melty cheese experience.