Garlic herb sourdough bread stuffed with brie and cranberry sauce
That sounds incredible—warm, melty, savory-sweet comfort food. Here’s a foolproof recipe for Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Sauce 🧄🌿🧀🍒
Ingredients
- 1 large round sourdough boule
- 8–10 oz Brie cheese, rind on or off (your choice)
- ½–¾ cup cranberry sauce (homemade or good-quality store-bought)
Garlic Herb Butter
- 6 tbsp unsalted butter, softened
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme or rosemary, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the bread
- Using a serrated knife, cut a crosshatch pattern into the sourdough (about 1-inch deep), without cutting all the way through.
- Stuff with Brie & cranberry
- Gently pry open the cuts.
- Tuck small slices of Brie into the gaps, followed by spoonfuls of cranberry sauce.
- Make garlic herb butter
- Mix butter, garlic, parsley, thyme/rosemary, salt, and pepper.
- Butter generously
- Spread and press the garlic herb butter all over the bread, making sure it gets into the cuts.
- Bake
- Wrap loosely in foil and bake for 20 minutes.
- Unwrap and bake another 10–15 minutes until golden, crispy, and the cheese is melted.
- Serve
- Let cool for 5 minutes, then pull apart and enjoy while warm.
Pro Tips
- For extra sweetness, drizzle honey or maple syrup over the cranberry before baking.
- Add chopped walnuts or pecans for crunch.
- Swap cranberry for fig jam or cherry preserves for a different vibe.
- Finish with a sprinkle of flaky sea salt.
Perfect for holiday appetizers, wine nights, or alongside lobster tails 😉
Want a make-ahead version or air fryer adaptation?
