Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce

Description

This recipe transforms a classic sourdough loaf into a show-stopping centerpiece, bursting with melted brie, sweet-tart cranberry sauce, and aromatic garlic herb butter. Perfect for holiday gatherings, dinner parties, or cozy nights in, this pull-apart bread combines creamy, tangy, sweet, and savory flavors in every bite.

---

Ingredients For Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce

• 1 large sourdough boule (round loaf)

• 8 oz (225 g) brie cheese, sliced into thin wedges

• ½ cup cranberry sauce (homemade or store-bought)

• 4 tbsp unsalted butter, melted

• 3 cloves garlic, minced

• 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried parsley)

• 1 tbsp fresh thyme leaves (optional)

• Salt & black pepper, to taste

Instructions

1. Preheat oven to 180°C (350°F).

2. Prepare the bread – Using a sharp bread knife, cut the sourdough into a crisscross pattern without slicing all the way through, leaving the base intact.

3. Make garlic herb butter – In a small bowl, mix melted butter, garlic, parsley, thyme, salt, and pepper.

4. Stuff the bread – Gently separate the bread sections and tuck brie slices evenly throughout the cuts. Add small spoonfuls of cranberry sauce in between the cheese pockets.

5. Drizzle and wrap – Drizzle garlic herb butter over the bread, making sure it seeps into the cuts. Wrap the entire loaf loosely in foil.

6. Bake for 15 minutes wrapped, then uncover and bake for another 10 minutes until cheese is fully melted and bread edges are crisp.

7. Serve hot – Pull apart pieces and enjoy immediately.

Notes

• If you prefer stronger garlic flavor, roast the garlic first for a sweeter, caramelized taste.

• For extra indulgence, sprinkle shredded mozzarella or gruyère along with the brie.

• Homemade cranberry sauce with orange zest pairs beautifully with the brie’s creaminess.

Tips

• Use a day-old sourdough loaf for best structure—it holds the fillings better.

• Don’t skip wrapping in foil for the first bake; it helps melt the cheese evenly without burning the bread.

• This can be prepped ahead: assemble, wrap in foil, refrigerate, and bake when ready to serve.

Servings

• Serves 6–8 people as an appetizer or side.

Nutritional Information (per serving, approx.)

• Calories: 250 kcal

• Carbs: 23 g

• Protein: 9 g

• Fat: 14 g

• Saturated Fat: 8 g

• Fiber: 2 g

• Sugar: 4 g

• Sodium: 320 mg

Benefits

• Probiotic-rich: Sourdough’s fermentation process supports gut health.

• Rich in antioxidants: Cranberries contain vitamin C and polyphenols.

• Calcium boost: Brie cheese provides calcium for bone health.

• Flavor balance: Sweet, savory, and tangy elements make it satisfying yet elegant.

Q & A

Q1: Can I use camembert instead of brie?
Yes! Camembert works well and gives a slightly earthier flavor.

Q2: Can I make this gluten-free?
Yes, by using a gluten-free boule or artisan loaf.

Q3: How do I keep the bread warm for serving?
Wrap loosely in foil and keep in a low oven (90°C / 200°F) until ready.

Q4: Can I freeze leftovers?
You can, but fresh is best. If freezing, wrap tightly in foil and reheat in the oven.

Q5: Is there a way to make it less rich?
Use less cheese or replace half with low-fat mozzarella, and reduce butter by half.