Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is one of those irresistible recipes that instantly upgrades any gathering or cozy night in. The crusty sourdough loaf is sliced and filled with creamy brie, sweet-tart cranberry sauce, and a rich garlic herb butter that melts into every crevice. Once baked, it becomes gooey, golden, and full of flavor—a perfect pull-apart appetizer or side dish that’s always a hit.
Why You’ll Love This Recipe
I love how simple ingredients can come together to make something so impressive and indulgent. The sourdough loaf holds everything beautifully and develops a crispy crust while the brie melts into luxurious pools of cheese. The cranberry sauce adds a sweet contrast that cuts through the richness, and the garlic herb butter brings everything to life. Whether I serve it for a holiday, dinner party, or casual movie night, it disappears in minutes.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Round sourdough bread loaf
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Brie cheese (rind on or off, based on preference)
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Cranberry sauce (whole berry or jellied)
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Unsalted butter
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Garlic, minced
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Fresh herbs (such as rosemary, thyme, and parsley)
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Olive oil (optional for brushing)
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Salt and pepper
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with foil or parchment paper.
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I cut the sourdough loaf into a crosshatch pattern—making deep slices both vertically and horizontally, but not all the way through the bottom.
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I gently stuff slices of brie and small spoonfuls of cranberry sauce into the spaces between the bread cubes.
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In a small saucepan, I melt butter and stir in the garlic and chopped herbs. I season it with a pinch of salt and pepper.
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I spoon or brush the garlic herb butter generously into the cuts, letting it soak into the bread.
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I wrap the bread loosely in foil and bake for 15–20 minutes, then uncover and bake for another 5–10 minutes until the top is golden and the cheese is melted.
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I let it cool slightly before serving so it's easier to pull apart.
Servings and timing
This recipe serves about 6–8 people as an appetizer. It takes around 15 minutes to prep and 25–30 minutes to bake, so it’s ready in about 45 minutes.
Variations
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I sometimes add chopped pecans or walnuts for a bit of crunch.
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For a more savory twist, I use caramelized onions or fig jam instead of cranberry sauce.
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When I want a stronger herb flavor, I mix in a little dried Italian seasoning with the butter.
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I’ve also tried it with camembert or goat cheese as an alternative to brie—both work beautifully.
storage/reheating
If I have leftovers, I wrap the bread in foil and store it in the fridge for up to 2 days. To reheat, I warm it in the oven at 350°F for 10–15 minutes. I avoid microwaving since it makes the bread chewy instead of crisp.
FAQs
Can I make this ahead of time?
Yes, I assemble everything ahead and store it wrapped in the fridge. I bake it just before serving so it’s hot and gooey.
Do I have to use sourdough bread?
No, but sourdough gives it great flavor and holds up well to the fillings. I’ve used rustic Italian or French bread with good results.
Can I use store-bought cranberry sauce?
Absolutely. I’ve used both homemade and canned versions. As long as it’s thick enough to spoon into the bread, it works.
What herbs go best in the garlic butter?
I usually use fresh rosemary, thyme, and parsley, but sage or chives also add great flavor.
How do I keep the bread from drying out?
I cover it with foil for the first part of baking so the cheese melts and the bread stays soft, then uncover it at the end to crisp the top.
Conclusion
Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is everything I want in a shareable appetizer—easy, flavorful, and totally addictive. The combination of warm bread, melty cheese, tangy cranberries, and herby butter makes every bite something special. It’s the kind of dish I keep coming back to, and once I’ve served it, I always get asked for the recipe.
Print
Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6–8 as an appetizer
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is a crowd-pleasing, pull-apart appetizer featuring crusty sourdough filled with melty brie, tangy cranberry sauce, and rich garlic herb butter. Baked until golden and gooey, it’s the perfect holiday or party dish that’s easy to make and irresistibly delicious.
Ingredients
- 1 round sourdough bread loaf
- 8 oz brie cheese, sliced (rind on or off)
- ½ cup cranberry sauce (whole berry or jellied)
- 4 tbsp unsalted butter
- 2 garlic cloves, minced
- 2 tbsp fresh herbs (rosemary, thyme, parsley), chopped
- 1 tbsp olive oil (optional, for brushing)
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment paper.
- Slice the sourdough loaf in a crosshatch pattern, making deep cuts but not slicing all the way through.
- Tuck slices of brie and spoonfuls of cranberry sauce into the spaces between the bread pieces.
- Melt butter in a saucepan; stir in garlic, chopped herbs, salt, and pepper.
- Drizzle or brush the garlic herb butter into the bread cuts evenly.
- Wrap the loaf loosely in foil and bake for 15–20 minutes.
- Uncover and bake for an additional 5–10 minutes, until the top is golden and cheese is melted.
- Let cool slightly before serving.
Notes
- Use a thick cranberry sauce to prevent sogginess.
- Keep the bread wrapped in foil at first to help the cheese melt without drying out.
- Try adding nuts, caramelized onions, or fig jam for extra flavor.
- Great with rustic Italian or French bread if sourdough isn’t available.
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