Oh wow — that’s a showstopper of a comfort bread! 🧄🍞🧀🍇
Here’s a Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce recipe that’s perfect for holidays, cozy dinners, or impressing guests.
🥖 Ingredients
1 round sourdough loaf (about 1 lb / 450 g)
8 oz (225 g) brie cheese, sliced (rind on or off, your choice)
½ cup cranberry sauce (whole berry works best)
¼ cup unsalted butter, melted
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
Salt and black pepper, to taste
Optional: a drizzle of honey or balsamic glaze for serving
👩🍳 Instructions
- Preheat oven:
Heat to 375°F (190°C). Line a baking sheet with parchment paper. - Prepare the loaf:
Place the sourdough on a cutting board.
Using a serrated knife, cut crosshatch slices (1-inch apart), being careful not to cut all the way through — the base should stay intact. - Mix the garlic herb butter:
In a small bowl, whisk together melted butter, olive oil, garlic, rosemary, thyme, salt, and pepper. - Add the fillings:
- Gently pull apart the bread cubes and stuff brie slices into the cuts.
- Spoon cranberry sauce into some of the gaps.
- Drizzle or brush the garlic herb butter mixture evenly over the entire loaf, letting it seep into the cracks.
- Wrap & bake:
- Loosely wrap the loaf in foil and bake for 15–20 minutes until cheese is melted.
- Uncover and bake another 5–10 minutes to crisp the top.
- Serve:
Remove from oven, drizzle lightly with honey or balsamic glaze if you’d like, and serve warm — pull-apart style!
🌿 Tips & Variations
- Add nuts: Sprinkle chopped pecans or walnuts between layers for crunch.
- Use different cheese: Camembert or triple cream brie make it extra rich.
- Make it Mediterranean-friendly: Use extra virgin olive oil, whole grain sourdough, and naturally sweetened cranberry compote (no refined sugar).
Would you like me to make a Mediterranean Diet–style version of this recipe (healthier but still indulgent)?
