Honestly, Cranberry Brie Sourdough Pull-Apart Bread might just be the best thing that ever came out of my oven during the holidays. That moment when the warm brie oozes into golden crevices of crusty sourdough? Pure magic. And the dried cranberries—sweet, chewy, jewel-like—take it straight over the top.
This isn’t your average appetizer. It’s cozy, it’s gooey, it’s rustic in the best way. It’s the kind of dish people hover over at parties, pulling pieces with their fingers and swooning after every bite. And if you’re anything like me, you’ll “test” a few bites before guests arrive. Just to be sure it’s perfect.
Let’s be real: this one has holiday written all over it. But honestly, I’ve made it on rainy Tuesdays too. Because you don’t need a reason when it tastes this good.
Let’s dive in—and hey, if you want to get this recipe in your inbox, drop your email in the box at the end.
Why Cranberry Brie Sourdough Pull-Apart Bread is the Holiday MVP
The magic of sourdough, cheese, and cranberries
There’s something timeless about the flavor combo in this pull-apart bread. Buttery brie, tart cranberries, aromatic rosemary—all nestled into a crusty sourdough round. It’s like stuffing your favorite cheese board into one warm, tear-and-share loaf.
The sourdough adds that chewy, tangy bite that balances the richness of the cheese. And the cranberries? Just the right pop of sweetness. It’s a nostalgic twist that feels festive without trying too hard.
Every bite hits differently. Some bites are more cheesy, some sweeter, and others with that rosemary zing. It’s like flavor roulette—but every outcome wins.
Perfect for gatherings and cozy nights in
This is the kind of dish that makes people ask, “Wait—did you make this?”
It’s party food, yes, but it’s also comfort food. I’ve served it at book clubs, Sunday dinners, and yes, Christmas Eve feasts. You set it on the table and it disappears.
And if you’re someone who doesn’t love fussy recipes with a million steps? This one’s for you. It’s technically a showstopper—but secretly foolproof.
How to Make Cranberry Brie Sourdough Pull-Apart Bread
Ingredient breakdown and prep tips
Here’s what you need to make this magic happen: Cranberry Brie Sourdough Pull-Apart Bread
| Ingredient | Amount |
|---|---|
| Sourdough round loaf | 1 (about 8–10 inches wide) |
| Brie cheese | 6 oz, cut into small cubes |
| Dried cranberries | 1/3 cup |
| Fresh rosemary | 2 tablespoons, chopped |
| Butter | 3 tablespoons, melted |
| Honey (optional) | 1 tablespoon |
| Sea salt | Pinch |
Sourdough tips:
Use a crusty artisan-style round loaf—something with a sturdy exterior. It holds up best when sliced and baked. Avoid soft sandwich sourdoughs—they’ll go mushy fast.
Brie prep:
No need to remove the rind! It softens beautifully and adds depth of flavor.
Cranberries:
Dried cranberries work best here—plump and sweet with just enough tang. If you only have fresh ones, you’ll want to roast or sauté them first.
Step-by-step baking method – Cranberry Brie Sourdough Pull-Apart Bread
- Preheat oven to 350°F (175°C).
- Using a serrated knife, make crosshatch slices across the top of your sourdough loaf. Cut deep, but not all the way through—think of it like creating deep pockets.
- Gently stuff the cubes of brie down into the cuts. Don’t be shy—get messy with it.
- Tuck the cranberries and rosemary down into the same crevices. Try to spread them around evenly.
- Melt your butter, and drizzle it slowly over the top. Let it drip down into the loaf.
- Optional: Drizzle with honey for a sweet edge.
- Wrap the whole loaf loosely in foil, set it on a baking sheet, and bake for 15 minutes.
- Then unwrap it and bake another 10 minutes to crisp up those edges.
- Finish with a pinch of flaky sea salt for that final hit of flavor.
Serve it hot—cheese bubbling, cranberries caramelized. You’ll be everyone’s favorite person.
Customizing Your Cranberry Brie Sourdough Pull-Apart Bread
Add-ins and tasty twists
Want to put your own spin on this beauty? Go for it. Here are some favorite mix-ins I’ve tried over the years:
- Chopped walnuts or pecans for crunch
- Caramelized onions if you’re feeling fancy
- A few thin apple slices tucked into the bread
- Thyme instead of rosemary (or both!)
- Skip the honey and add a little fig jam for depth
You really can’t go wrong. Just think about balance—creamy, crunchy, sweet, and savory.
Dietary and ingredient substitutions
- Dairy-free? Use a plant-based brie or soft cashew cheese.
- No sourdough? Try a crusty French boule or a sturdy ciabatta round.
- Gluten-free? There are some incredible GF artisan breads now that will totally work.
- Out of cranberries? Chopped dried cherries, figs, or even apricots can step in.
Make it your own. The template is solid—it’s just waiting for your twist.
Tips, Storage, and Serving Ideas
Make-ahead and reheating tips
If you’re planning ahead (smart move), here’s how to prep it in advance:
- Slice and stuff your loaf up to 8 hours ahead, then wrap tightly in foil and refrigerate.
- When ready to serve, bake as directed—but add an extra 5 minutes to account for the chill.
Reheating leftover slices? Toss them in the oven at 325°F for about 8–10 minutes. Skip the microwave—it turns gooey into rubbery.
Serving suggestions and pairing inspiration
This Cranberry Brie Sourdough Pull-Apart Bread is a centerpiece. You can serve it as-is or go full spread:
- Set it on a wooden board with sliced apples, roasted nuts, and veggie sticks.
- Add some herbed cream cheese dip or balsamic glaze on the side.
- Pair with cozy drinks like:
- Spiced cranberry mocktails
- Hot apple cider
- Chai tea with oat milk
Perfect for Thanksgiving, Christmas, or any cold night where you need a warm, cheesy hug.
Ingredients List
(Formatted as a visual block for clarity)
| Item | Details |
|---|---|
| Sourdough Round | 1 loaf (8–10 inches wide) |
| Brie Cheese | 6 oz, cubed |
| Dried Cranberries | 1/3 cup |
| Fresh Rosemary | 2 tbsp, chopped |
| Butter | 3 tbsp, melted |
| Honey | 1 tbsp (optional) |
| Sea Salt | Pinch |
Tools You’ll Need
- Sharp serrated knife
- Baking sheet
- Aluminum foil
- Small bowl for melted butter
- Spoon or brush for drizzling
- Oven mitts (this baby gets hot!)
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Fat | 15g |
| Saturated Fat | 9g |
| Unsaturated Fat | 5g |
| Sugar | 6g |
| Sodium | 280mg |
| Protein | 9g |
| Carbohydrates | 20g |
| Fiber | 1g |
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Fresh cranberries are too tart on their own. If you want to use them, roast or sauté them first with a touch of maple syrup or honey.
How do I keep the cheese from leaking out?
Make sure you’re stuffing the cheese well into the crevices, not just laying it on top. And keep the foil snug during the first bake phase.
What bread works best besides sourdough?
Any crusty round loaf will do—French boule, artisan ciabatta, or even a rustic Italian round.
Can I make this ahead of time?
Absolutely! Stuff the bread, wrap it, and chill. Bake right before serving for best results.
Conclusion
Cranberry Brie Sourdough Pull-Apart Bread is everything: gooey, golden, savory-sweet, and stupid-easy to make. Whether you’re hosting a dinner party, bringing a dish to share, or just treating yourself, this one brings the warm fuzzies every single time.
You only need a handful of ingredients, a loaf of bread, and about 35 minutes. And the result? It looks like you’ve been baking with Martha Stewart all week.
Want more cozy seasonal bakes like this one? Check out:
- No-Knead Rosemary Cranberry Bread with olive oil & sea salt
- Baked Cranberry Cream Cheese Dip with a Golden Crust
- Pear, Brie, and Cranberry Flatbread
Tried it? Loved it?
Leave a review below and tag your creation on Pinterest. Can’t wait to see how yours turns out.
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Cranberry Brie Sourdough Pull-Apart Bread – 1 Irresistible Holiday Favorite
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Cranberry Brie Sourdough Pull-Apart Bread is your new holiday go-to—ooey-gooey brie tucked into crusty sourdough, dotted with sweet cranberries and fragrant rosemary. It’s buttery, warm, and ridiculously addictive. Whether you serve it as a party appetizer or a solo cozy-night treat, every bite feels like a celebration. Bonus: it’s way easier than it looks (just slice, stuff, and bake!).
Ingredients
- 1 round sourdough loaf (about 8–10 inches wide)
- 6 oz brie cheese, cut into small cubes
- 1/3 cup dried cranberries
- 2 tablespoons fresh rosemary, chopped
- 3 tablespoons butter, melted
- 1 tablespoon honey (optional, for extra sweetness)
- Pinch of sea salt
Instructions
Preheat oven to 350°F (175°C).
Using a sharp serrated knife, slice the sourdough in a crosshatch pattern—don’t cut all the way through!
Stuff brie cubes, cranberries, and rosemary into the crevices—don’t be shy.
Drizzle melted butter all over the top, letting it seep in. Optional: drizzle with honey for a sweet finish.
Wrap the loaf loosely in foil, place on a baking sheet, and bake for 15 minutes.
Unwrap and bake for an additional 10 minutes until edges are golden and cheese is melty.
Sprinkle with sea salt, serve warm, and watch it disappear.
Notes
You can swap rosemary for thyme or a blend of both.
Add-ins like chopped walnuts, caramelized onions, or thin apple slices make great custom touches.
Brie rind? Leave it on—it melts beautifully and adds flavor.
To reheat leftovers, bake at 325°F for 8–10 minutes. Skip the microwave!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Bread
- Method: Baked
- Cuisine: American, Holiday-Inspired
Nutrition
- Serving Size: 1 slice (approx)
- Calories: 260 kcal
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 1g
- Protein: 9 g
- Cholesterol: 35 mg