Cranberry Brie Sourdough Pull-Apart Bread

Equipment

• Large baking sheet
• Aluminum foil
• Serrated bread knife
• Small saucepan or microwave-safe bowl
• Pastry brush

Ingredients

The Base & Fillings:

• 1 round loaf (boule) Sourdough bread (approx. 1 lb / 450g), preferably day-old for easier slicing
• 8 oz (225g) Brie cheese, wheel or wedge, rind partially trimmed and sliced into thin strips
• 3/4 cup Whole berry cranberry sauce (homemade or high-quality store-bought)
• 1/3 cup Pecans or walnuts, finely chopped

The Herb Butter Glaze:

• 1/2 cup (1 stick) Unsalted butter, melted
• 2 cloves Garlic, finely minced
• 1 tablespoon Fresh rosemary, finely chopped
• 1 tablespoon Fresh thyme leaves
• 1 tablespoon Pure maple syrup or honey
• 1/2 teaspoon Sea salt or coarse kosher salt
• 1/4 teaspoon Freshly cracked black pepper

Garnish:

• Fresh pomegranate seeds (optional)
• Extra sprigs of fresh rosemary and thyme

Instructions

Step 1: Prep the Oven and Pan

1. Preheat your oven to 375°F (190°C) .
2. Line a large baking sheet with parchment paper or a double layer of aluminum foil for easy cleanup.

Step 2: Score the Sourdough (The Cross-Hatch Pattern)

1. Place the sourdough boule on a solid cutting board.
2. Using a sharp serrated knife, slice the bread diagonally into 1-inch to 1.5-inch grids. Slice down deep into the loaf, but do not cut all the way through the bottom crust . Leave about 1/2 inch of the base intact so the loaf holds its shape.
3. Turn the loaf 90 degrees and cut diagonally in the opposite direction to create a grid/diamond cross-hatch pattern across the entire top.

Step 3: Prepare the Herb Butter Glaze

1. In a small bowl or saucepan, combine the melted butter, minced garlic, chopped rosemary, thyme, maple syrup (or honey), sea salt, and cracked black pepper.
2. Stir well until all ingredients are fully blended.

Step 4: Stuff the Sourdough

1. Gently pry open the bread pockets with your fingers.
2. Using a pastry brush, generously drizzle/brush about half of the garlic-herb butter inside all the cracks and crevices of the sourdough grid.
3. Tuck thin slices of Brie cheese deep into every score mark across both directions of the grid.
4. Spoon the cranberry sauce evenly into the cracks, right alongside the Brie cheese.
5. Sprinkle the chopped pecans inside the grid openings and over the top of the loaf.
6. Drizzle the remaining herb butter over the top of the stuffed loaf, making sure to coat the crusty tops of the sourdough cubes.

Step 5: Bake to Perfection

1. Loosely wrap the entire loaf with aluminum foil to form a tented dome (ensuring the foil doesn’t press directly onto the top cheese layer).
2. Transfer to the oven and bake at 375°F (Medium-High intensity) for 15 minutes .
3. Carefully remove the top foil cover and continue baking uncovered for another 10 minutes , or until the sourdough top is golden-crisp and the Brie is warm, gooey, and bubbling.

Step 6: Garnish and Serve

1. Remove from the oven and let cool for 3–5 minutes.
2. Garnish with fresh pomegranate seeds and additional fresh rosemary or thyme sprigs if desired.
3. Transfer to a serving platter and serve immediately while hot and melty!

Nutrition

Calories: 385 kcal · Protein: 11g · Fat: 21g · Carbohydrates: 39g Dietary · Saturated Fat: 10g · Fiber: 2.5g · Sugar: 11g · Sodium: 520mg