Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce

Before we dive into all the gooey, golden, garlicky goodness, I just want to say thank you. Really. Thank you for stopping by and letting me be part of your kitchen journey—whether you’re a seasoned foodie or just here for something fun to bring to the next gathering, I’m so glad you’re here. Because what I’m sharing today? It’s something special.

This Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is a total showstopper. Think holiday magic in edible form—crusty sourdough, silky Brie, sweet-tart cranberry sauce, and warm garlic herb butter melting into every bite. It’s festive, indulgent, and wildly easy. I mean, what more could we want from an appetizer?

Ingredients

For the Bread:

• 1 round loaf of sourdough bread (about 8 inches in diameter)

For the Stuffing:

• 8 oz Brie cheese, sliced into thin wedges

• 1/2 cup cranberry sauce (homemade or store-bought)

For the Garlic Herb Butter:

• 1/4 cup unsalted butter, melted

• 2 cloves garlic, minced

• 1 tbsp fresh parsley, finely chopped

• 1 tsp fresh thyme leaves

• 1/2 tsp salt

• 1/4 tsp black pepper

How to Make Garlic Herb Stuffed Bread with Brie & Cranberry

1️⃣ Prep the Bread:

Preheat your oven to 375°F (190°C).
Using a serrated knife, cut the sourdough loaf in a crisscross pattern to create a grid—but don’t slice all the way through! You want a pull-apart effect.

2️⃣ Mix the Garlic Herb Butter:

In a small bowl, stir together melted butter, garlic, parsley, thyme, salt, and pepper. It’ll smell amazing already, just wait!

3️⃣ Stuff It All In:

Gently pull apart the bread sections and drizzle in that herby butter—get into every nook. Then, tuck in the Brie slices and little dollops of cranberry sauce. Don’t be shy. The more, the merrier.

4️⃣ Bake to Perfection:

Snugly wrap the entire loaf in aluminum foil and set it on a baking sheet, ready for the oven.
Bake for 15 minutes, then unwrap and bake for another 10 minutes. You want melty Brie and crispy golden edges.

5️⃣ Serve It Up:

Let it cool slightly (if you can wait!) and transfer to a platter. Guests can pull apart pieces—no knives required. Pure joy.

Helpful Tips

• Prep Ahead: You can assemble this beauty a few hours in advance and refrigerate it. Pop it in the oven just before guests arrive.

• Make it Yours: Add chopped nuts (pecans or walnuts are divine), a sprinkle of red pepper flakes for kick, or a drizzle of honey for extra depth.

• Pro tip for presentation: Scatter a few fresh cranberries and sprigs of thyme around the loaf for a festive, picture-perfect finish!

Substitutions & Variations

• No Brie? Camembert or a soft goat cheese also works beautifully.

• Sourdough Swap: Try it with a crusty artisan boule or even a ciabatta round.

• Herb Flexibility: No fresh thyme? Use rosemary, or a pinch of Italian seasoning if that’s what you’ve got.

Frequently Asked Questions

Can I use homemade cranberry sauce?

Absolutely! In fact, homemade often gives an extra flavor boost with citrus zest or warm spices.

Can I make it vegetarian?

This recipe is already vegetarian as long as your Brie and butter are veggie-friendly (some cheeses use animal rennet, so check the label).

How do I keep it warm?

If serving at a party, you can keep it wrapped in foil in a warm oven (around 200°F) until ready to serve.

Storage Instructions

If you somehow have leftovers (unlikely!), wrap them in foil and store in the fridge. To reheat, pop the foil-wrapped bread back into a 350°F oven for 10–15 minutes. It won’t be exactly the same, but still very delicious.

More Holiday-Worthy Recipes You’ll Love

• Cranberry Feta Pinwheels

Why You’ll Love This Recipe

• Sweet, savory, creamy, crunchy—it hits every note.

• It’s drop-dead gorgeous and 100% crowd-pleasing.

• It takes just 35 minutes total (prep and bake!), but feels fancy.

• Pairs beautifully with wine, bubbly, or a festive mocktail.

Let me know if you make it! I’d love to see your version—tag me or drop a comment. ❤️ Now go make your kitchen smell like heaven and wow your people. You’ve got this!

Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce

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• Author: Lisa
• Total Time: 35 minutes
• Yield: 6–8 servings (as an appetizer) 1x

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Description

This gorgeous pull-apart sourdough loaf is stuffed with melty Brie, sweet-tart cranberry sauce, and drenched in garlicky herb butter. It’s the ultimate crowd-pleasing appetizer for the holidays or any special occasion—easy to make, impossible to resist, and bursting with flavor in every bite!

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Ingredients

Scale 1x2x3x

For the Bread:

1 round loaf of sourdough bread (about 8 inches)

For the Stuffing:

8 oz Brie cheese, sliced into thin wedges

1/2 cup cranberry sauce (homemade or store-bought)

For the Garlic Herb Butter:

1/4 cup unsalted butter, melted

2 cloves garlic, minced

1 tbsp fresh parsley, finely chopped

1 tsp fresh thyme leaves

1/2 tsp salt

1/4 tsp black pepper

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Instructions

• Preheat oven to 375°F (190°C).

• Prepare the bread: Cut the sourdough loaf in a crisscross grid pattern—deep but not all the way through.

• Make the butter: Mix melted butter, garlic, parsley, thyme, salt, and pepper in a small bowl.

• Assemble: Drizzle the garlic herb butter into the bread crevices. Tuck in Brie slices and cranberry sauce throughout.

• Wrap in foil and place on a baking sheet.

• Bake for 15 minutes wrapped, then uncover and bake 10 more minutes until golden and bubbly.

• Cool slightly and serve warm—pull-apart style!

Notes

Assemble in advance and refrigerate until ready to bake—perfect for parties!

Try swapping in Camembert or goat cheese, or adding nuts or honey for a twist.

To reheat leftovers, wrap in foil and warm in the oven at 350°F for 10–15 minutes.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast

Nutrition

• Serving Size: 1/8 loaf
• Calories: 250
• Sugar: 3g
• Sodium: 420mg
• Protein: 7g