Melt-In-Your-Mouth Cranberry Brie Sourdough Pull Apart Bread

Last December, a cold snap rolled into Austin, and my younger brother begged me to make something warm and cozy to go along with our movie night. We’d just rescued Chili, our mischievous orange tabby, and she was darting between the kitchen and living room as if she owned the place.

I stared at a round sourdough loaf sitting on my counter, half-thinking it would probably go stale if I didn’t use it soon. Then I remembered a little holiday appetizer I’d tasted years ago at a neighbor’s party in San Antonio—bread stuffed with gooey cheese and tangy cranberry sauce. It was one of those bite-sized treasures you couldn’t stop pulling apart piece by piece.

That memory sparked the idea to recreate it in my own kitchen, but with a few extra touches: fresh parsley for brightness, melted butter with garlic powder for savory depth, and a drizzle of honey to tie everything together. What came out of the oven that night was nothing short of magic: bubbling brie, tart cranberries melting into sourdough crevices, and a buttery aroma that filled every corner of the house.

We tore into it while Chili pawed at the edges of the foil, clearly convinced she deserved a taste too. I’ve made it multiple times since—sometimes for gatherings, sometimes just for us—and each time it disappears in minutes. It’s one of those recipes that feels elegant enough for guests but simple enough for a Tuesday night indulgence.

So today, I’m sharing it with you: my Melt-In-Your-Mouth Cranberry Brie Sourdough Pull Apart Bread.

Short Description

A golden sourdough loaf stuffed with creamy brie, tangy cranberry sauce, fresh parsley, and garlic butter, baked until gooey and perfect for sharing.

Key Ingredients

• 1 round sourdough bread loaf
• 8 oz brie cheese, cut into pieces
• 1 cup cranberry sauce
• 1/4 cup fresh parsley, chopped
• 1/4 cup butter, melted
• 1 tsp garlic powder
• Salt and pepper to taste
• Optional garnish: fresh thyme or basil, drizzle of honey

Tools Needed

• Sharp serrated knife
• Mixing bowl
• Pastry brush or spoon
• Aluminum foil
• Baking sheet

Cooking Instructions

Step 1: Preheat the Oven
Preheat to 350°F (175°C). Line a baking sheet with foil for easy cleanup.

Step 2: Cut the Bread
Using a serrated knife, slice the sourdough loaf into a grid pattern—about 1-inch cubes—making sure not to cut all the way through. The bottom should remain intact so the loaf holds together.

Step 3: Make the Garlic Butter
In a small bowl, whisk melted butter with garlic powder, salt, and pepper. This is the flavor base that seeps into every bite.

Step 4: Fill the Loaf
Gently pull apart the bread cubes and drizzle the garlic butter mixture into the cuts. Tuck brie pieces and spoonfuls of cranberry sauce into the crevices. Sprinkle chopped parsley over the top.

Step 5: Bake Covered
Wrap the loaf tightly in foil and bake for 15 minutes. This allows the cheese to begin melting without drying out the bread.

Step 6: Bake Uncovered
Unwrap the foil and bake for another 10 minutes until the cheese is fully melted, bubbly, and slightly golden.

Step 7: Garnish and Serve
Remove from the oven, garnish with fresh thyme or basil if desired, and drizzle lightly with honey for a sweet finish. Serve hot and watch it disappear piece by piece.

Why You’ll Love This Recipe

Gooey Goodness: Melted brie and cranberry sauce seep into every bite.

Perfect for Sharing: Pull-apart style makes it ideal for parties, potlucks, or family nights.

Balanced Flavor: Creamy, tangy, savory, and just a touch sweet.

Simple Yet Elegant: Looks impressive, but comes together in under 30 minutes.

Crowd Pleaser: Great appetizer for holidays, game days, or casual gatherings.

Mistakes to Avoid & Solutions

Cutting too deep into the loaf: If you slice all the way through, the bread will fall apart. Keep the bottom intact.

Using cold brie: Cold brie is harder to tuck into the bread. Let it soften slightly before cutting.

Skipping the foil wrap: Baking without foil first may dry out the bread. Always cover, then uncover.

Overbaking: Brie can become rubbery if baked too long. Stick to the 25 minutes total.

Forgetting seasoning: Don’t skip garlic butter—it elevates the whole dish.

Serving and Pairing Suggestions

This bread shines as a centerpiece appetizer. Place it on a wooden board and let guests pull apart pieces themselves. Pair it with:

Sparkling wine or prosecco to balance the richness

A crisp green salad for a light contrast

Roast turkey or ham as part of a holiday spread

Mulled cider or spiced tea for a cozy evening

Storage and Reheating Tips

Wrap leftovers tightly in foil and refrigerate up to 2 days.

Reheat in the oven at 325°F (163°C) for 10–12 minutes until warmed through. Avoid microwaving, which makes the bread rubbery.

If freezing, wrap the unbaked, stuffed loaf tightly in foil and plastic wrap. Bake directly from frozen, adding 10 extra minutes.

FAQs

1. Can I use a different cheese instead of brie?
Yes, camembert or mozzarella work well, though brie gives the creamiest texture.

2. Can I make this ahead of time?
Yes, prepare the loaf up to the baking step, wrap in foil, and refrigerate. Bake just before serving.

3. What kind of cranberry sauce works best?
Whole berry sauce provides more texture, but smooth sauce spreads more evenly. Both are delicious.

4. Can I use another type of bread?
Yes, any sturdy round loaf like boule or ciabatta will work. Avoid very soft breads that can collapse.

5. Is it possible to make it vegetarian-friendly?
It already is! Just ensure your cranberry sauce is free from gelatin.

Tips & Tricks

Use a pastry brush to get garlic butter deep into the crevices.

Chill the brie slightly for cleaner cuts.

Add crushed walnuts or pecans for a nutty crunch.

For a festive look, sprinkle pomegranate seeds before serving.

Serve immediately after baking for the ultimate gooey experience.

Recipe Variations

Savory Spin: Replace cranberry sauce with caramelized onions and add shredded gruyere.

Spicy Twist: Add thin slices of jalapeño along with brie for a sweet-heat balance.

Herby Freshness: Use rosemary and thyme instead of parsley for earthy notes.

Sweet Version: Swap brie for cream cheese, use raspberry jam, and drizzle with chocolate.

Mediterranean Style: Try sun-dried tomatoes, feta, and olives for a bold flavor profile.

Final Thoughts

The aroma of garlic butter fills my kitchen, Chili inevitably hops onto the counter trying to sneak a bite, and my brother circles the oven asking when it will be ready. There’s something deeply satisfying about setting down a dish that brings people together, where everyone reaches for the same loaf and pulls away gooey, cheesy pieces.

For me, this bread is the laughter around the table, the quick hands that grab “just one more piece,” the sweet-salty flavor that lingers long after the last bite. Cooking should feel fun and approachable, and this recipe delivers on both counts. I can’t wait for you to try it, to see it bubbling in your own oven, and to share it with the people you love most.