That’s a show-stopper holiday bread 🧄🍞🧀🍒 — warm, savory, melty, and just a little sweet. Here’s a clear, reliable recipe that looks fancy but is actually easy.
Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Sauce
Ingredients
- 1 round sourdough boule
- 8–12 oz brie cheese, rind on or off (your choice), sliced
- ¾–1 cup cranberry sauce (homemade or canned)
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary or thyme, finely chopped
(or 1 tsp dried Italian herbs) - Pinch of salt
- Optional: chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C).
- Prep the bread
- Using a serrated knife, cut the sourdough in a crosshatch pattern (like a grid), slicing almost to the bottom but not all the way through.
- Make garlic herb butter
- Mix melted butter, garlic, herbs, and salt.
- Stuff the bread
- Gently open the cuts.
- Tuck brie slices deep into the cracks.
- Spoon cranberry sauce in between the cheese.
- Sprinkle nuts if using.
- Brush
- Brush garlic herb butter generously over the top and into the cuts.
- Bake
- Wrap loosely in foil.
- Bake 15 minutes, then uncover.
- Bake another 10–15 minutes until cheese is melted and bread is crisp.
- Serve
- Serve warm, pull-apart style.
Tips for Best Results
- Use cold brie — easier to stuff.
- Don’t oversoak with cranberry sauce or it’ll get soggy.
- If the top browns too fast, tent with foil.
Variations
- 🍯 Add a drizzle of honey after baking
- 🧅 Add caramelized onions for savory depth
- 🥓 Add crispy bacon bits (optional, very rich)
- 🌶️ Add a pinch of red pepper flakes for contrast
Perfect For
- Holiday appetizers
- Potlucks
- Soup nights
- Cheese boards with flair
If you want, I can also give you:
- A make-ahead version
- A mini loaf party version
- Or a sweet-only cranberry brie bread
Just say the word 😊
