Ever pull a loaf of bread from the oven and the smell alone makes your day better? Now, what if that bread was a warm sourdough, oozing with melted brie and swirled with sweet cranberry sauce and garlic herb butter? It sounds like something from a fancy restaurant, but it’s not.
This recipe is your secret weapon for holiday parties, cozy nights in, or anytime you need to seriously impress someone with very little effort. We’re going to turn a simple loaf of bread into the star of the show.
Garlic Herb Sourdough with Brie and Cranberry
This is one of those recipes that’s more about assembly than actual cooking. It’s simple, quick, and the payoff is huge.
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 minutes | 25 minutes | 35 minutes |
| Servings | Calories (approx.) |
|---|---|
| 8 servings | 350 per serving |
What You’ll Need
- 1 round sourdough loaf (about 1 lb)
- 8 ounces of Brie cheese
- 1/2 cup whole berry cranberry sauce
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Tools
- Serrated bread knife
- Small mixing bowl
- Spatula or butter knife
- Baking sheet
- Aluminum foil
Let’s Make Some Amazing Bread
Step 1: Get your oven ready. Preheat it to 375°F (190°C).
Step 2: Carefully slice the sourdough loaf in a crisscross pattern. Make sure you don’t cut all the way through to the bottom. You want the loaf to stay together.
Step 3: In your small bowl, mix the softened butter, minced garlic, chopped parsley, rosemary, salt, and pepper. Stir it all together until it’s well combined.
Step 4: Gently pull apart the bread sections and spread the garlic herb butter deep into all the cuts.
Step 5: Cut the brie into small cubes. Stuff the cheese cubes and dollops of cranberry sauce down into the cuts. Get it in there good.
Step 6: Wrap the entire loaf tightly in aluminum foil. Place it on a baking sheet.
Step 7: Bake for 15 minutes. This gets everything inside hot and melty.
Step 8: Carefully unwrap the top of the foil, leaving the sides covered. Bake for another 10 minutes, or until the top is golden brown and the cheese is bubbly. Serve it warm.
Pro Tips
- Don’t Slice Through: The biggest mistake is cutting all the way through the bottom crust. Leave about a half-inch at the bottom uncut to create a “bowl” that holds everything together.
- Room Temp is Key: Use softened butter and let your brie sit out for 15 minutes before cubing it. This makes spreading and stuffing way easier and helps it melt evenly.
- The Two-Step Bake: Baking it covered in foil first is very important. It steams the inside and melts the cheese perfectly. The final bake without the top foil is what gives you that crispy, golden top. Don’t skip these steps.
Substitutions and Variations
Not everyone has the same stuff in their kitchen. Here are a few swaps you can make.
| Original Ingredient | Good Substitution | Notes |
|---|---|---|
| Brie Cheese | Camembert, Fontina | Camembert is very similar. Fontina melts beautifully. |
| Sourdough | Ciabatta, French Boule | Any crusty, round loaf of bread will work well. |
| Fresh Herbs | Dried Herbs | Use 1/3 the amount if using dried herbs. |
| Cranberry Sauce | Fig Jam, Apricot Preserves | Adds a different kind of sweet and tangy flavor. |
Make-Ahead Tips
You can prep this bread ahead of time, which is great for parties.
Assemble the whole thing but don’t bake it. Wrap it tightly in foil and keep it in the fridge for up to 24 hours. When you are ready, just pop it into the preheated oven. You may need to add 5 minutes to the initial covered baking time.
Leftovers and Storage
If you have any leftovers, wrap them tightly in foil or put them in an airtight container. They’ll stay good in the fridge for up to 2 days.
To reheat, place the foil-wrapped bread in a 350°F (175°C) oven for about 10 minutes, or until it’s warm and the cheese is soft again.
Frequently Asked Questions
Q1. Can I use a different type of bread?
Ans: Yes. Any round, crusty loaf works well. A ciabatta or a rustic Italian loaf would be great options.
Q2. My cheese didn’t melt very well. What did I do wrong?
Ans: This usually happens if the cheese was too cold or the pieces were too big. Make sure your brie is close to room temperature and cut it into small, half-inch cubes to help it melt.
Q3. Can I make this gluten-free?
Ans: Of course. Just use your favorite gluten-free round bread loaf and follow the recipe exactly as written.
Wrapping Up
This stuffed sourdough bread is more than just food; it’s an experience. It’s perfect for sharing with people you care about.
Give this recipe a try. You’ll see how easy it is to make something that looks and tastes this good. Let me know how it turns out in the comments below
