Pull-Apart Sourdough Brie and Cranberry Bread

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Imagine a crusty sourdough loaf transformed into a gooey, festive masterpiece filled with molten brie, bursts of cranberry sauce, and hints of fresh rosemary. This pull-apart sourdough brie and cranberry bread isn’t just a showstopper on your holiday table, it’s the kind of dish that disappears in minutes the moment it hits the table. Whether you’re entertaining guests or enjoying a cozy evening at home, this baked bread brings warm, indulgent comfort in every bite.

With its golden-baked edges and melty cheese pockets, it effortlessly blends sweet and savory flavors. The tang of sourdough, creamy brie, and tart cranberries create a balance that feels both luxurious and down-to-earth. Plus, it takes minimal prep, making it a perfect last-minute appetizer that doesn’t skimp on flavor or wow factor.

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What Kind of Bread Works Best for Pull-Apart Brie and Cranberry?

Sourdough is ideal for this recipe because of its sturdy crust and chewy texture. It holds up beautifully under heat, providing structure while allowing all that gooey brie and sticky cranberry sauce to settle into its crevices. You want a round or oval loaf that’s not pre-sliced so you can score it yourself into pull-apart sections.

You could also use a crusty French boule or Italian loaf, but avoid overly soft breads like sandwich loaves—they’ll turn mushy instead of crispy.

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Ingredients for the Pull-Apart Sourdough Brie and Cranberry Bread

Sourdough Bread
The base of this recipe. Choose a hearty round loaf with a thick crust to keep everything contained and golden.

Brie Cheese
Brie melts like a dream and adds rich creaminess. Go for a double- or triple-cream brie for maximum melt.

Cranberry Sauce
Use whole berry cranberry sauce for texture and bursts of flavor. You can use homemade or store-bought.

Fresh Rosemary
Adds a touch of herbal brightness that pairs beautifully with both the cheese and the cranberry.

Butter or Olive Oil
Helps crisp up the bread and adds flavor. Brush between the scored bread pieces before baking.

Salt (optional)
A pinch of flaky sea salt on top can elevate the flavors if you’re using an unsalted butter.

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How To Make the Pull-Apart Sourdough Brie and Cranberry Bread

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a baking sheet with foil or parchment paper for easy cleanup.

Step 2: Score the Bread

Using a serrated knife, cut the sourdough loaf in a crosshatch pattern—about 1-inch wide cuts in both directions—being careful not to slice all the way through. Leave about 1/2 inch at the base to hold it together.

Step 3: Add the Brie

Cut the brie into small cubes. Gently stuff them into the crevices of the bread, making sure to spread them out so there’s cheesy goodness in every bite.

Step 4: Spoon the Cranberry Sauce

Drop small spoonfuls of cranberry sauce into the same crevices. It doesn’t need to be perfect—it will melt and spread as it bakes.

Step 5: Brush with Butter or Oil

Melt your butter (or use olive oil) and brush it generously over the top and into the cracks of the bread. This helps it crisp up and adds richness.

Step 6: Add Rosemary

Sprinkle fresh chopped rosemary over the entire loaf, nestling some pieces down into the cracks.

Step 7: Bake to Perfection

Wrap the loaf loosely in foil and bake for 15 minutes. Then uncover and bake another 10-12 minutes until the cheese is melted and the edges are golden brown.

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How to Serve and Store Pull-Apart Sourdough Brie and Cranberry Bread

This bread is best served warm, right out of the oven when the cheese is still gooey. Present it on a wooden board or platter and let everyone pull apart pieces by hand. Add a small spoon or knife for those who prefer a little help.

If you have leftovers (though that’s rare), wrap them tightly in foil and store in the fridge for up to 2 days. Reheat in the oven at 325°F for 10-15 minutes until warm and melty again.

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Frequently Asked Questions

How do I keep the bread from getting soggy?

Use a crusty loaf like sourdough, and don’t overdo the cranberry sauce. Also, baking uncovered at the end helps crisp it back up.

Can I make this ahead of time?

You can assemble the bread a few hours ahead and refrigerate it. Just bake it right before serving.

What other cheeses work besides brie?

Camembert is a great alternative. Mozzarella or fontina will melt nicely but won’t offer the same richness.

Can I use homemade cranberry sauce?

Absolutely! Just make sure it’s thick, not runny, so it stays put in the bread.

Is it okay to add nuts or other toppings?

Yes—try chopped pecans or walnuts for extra crunch. A drizzle of honey also adds sweetness.

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Want More Appetizer Ideas with a Festive Twist?

If you loved this Pull-Apart Sourdough Brie and Cranberry Bread, you might also enjoy these delicious creations:

• Reese’s Cheese Ball: A Sweet and Salty Delight for dessert-style dipping fun.
• Cheesy Thumbprint Appetizers with Hot Pepper Jelly if you love the brie and jelly combo.
• Cranberry Brie Pull Apart Bread for another cheesy holiday favorite.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta if you’re planning a cozy comfort-food dinner.
• Blueberry Swirl Yogurt Bites for a lighter but equally crowd-pleasing option.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest appetizer board so it’s ready for your next gathering.

And once you try it, come back and let me know how it turned out! Did you use cranberry sauce or maybe a fig jam twist? I’d love to hear how you made it your own.

Follow me on Pinterest – Life with Nina for more sweet, savory, and festive ideas that make every day feel special.

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