Baked Brie and Cranberry-Stuffed Sourdough

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Baked Brie & Cranberry-Stuffed Sourdough – Warm, Gooey & Holiday-Perfect

A crusty sourdough loaf filled with creamy Brie, tangy cranberry sauce, and fragrant garlic herb butter—wrapped, baked, and served warm for the ultimate holiday appetizer.

Introduction: A Holiday Showstopper in Every Slice

Some dishes are more than just food—they’re an experience. This Baked Brie and Cranberry-Stuffed Sourdough Loaf is one of those unforgettable creations. It’s warm, gooey, savory, and sweet—all wrapped in a golden sourdough shell that’s perfect for slicing and sharing.

Whether you’re hosting a holiday party, planning a cozy night in, or looking for a unique appetizer to impress your guests, this recipe delivers. The combination of creamy Brie, tart cranberry sauce, and aromatic garlic herb butter creates a flavor profile that’s festive, indulgent, and beautifully balanced.

Ingredients Breakdown

Let’s take a closer look at what makes this loaf so irresistible:

Bread Base:

  • Large round sourdough loaf (1)
    Crusty on the outside, soft on the inside—perfect for hollowing and stuffing.

Garlic Herb Butter:

  • Unsalted butter (2 tbsp, softened)
    Adds richness and helps infuse the bread with flavor.
  • Garlic (2 cloves, minced)
    Adds aromatic depth and savory warmth.
  • Fresh rosemary (1 tbsp, chopped)
    Earthy and piney—classic holiday herb.
  • Fresh thyme (1 tbsp, chopped)
    Adds brightness and herbal complexity.
  • Salt & pepper (to taste)
    Essential for seasoning.

Optional: Use dried herbs if fresh aren’t available—reduce quantity to 1 tsp each.

Filling:

  • Brie cheese (8 oz, sliced)
    Creamy, melty, and indulgent—perfect for pairing with cranberry.
  • Cranberry sauce (1 cup, fresh or store-bought)
    Sweet and tart—balances the richness of the cheese.

Optional: Use whole berry sauce or add orange zest for extra brightness.

Garnish:

  • Additional fresh herbs (optional)
    For presentation and extra flavor.

Equipment Needed

  • Serrated knife
  • Mixing bowl
  • Spoon or spatula
  • Baking sheet
  • Aluminum foil
  • Oven

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or foil.

Step 2: Prepare the Bread

Using a serrated knife:

  • Cut a circular top off the sourdough loaf.
  • Carefully hollow out the center, leaving a sturdy shell.
  • Be gentle—don’t pierce the bottom or sides.

Tip: Save the removed bread for croutons or stuffing.

Step 3: Make the Garlic Herb Butter

In a small bowl:

  • Mix 2 tbsp softened butter, 2 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, salt, and pepper.

Stir until well combined.

Step 4: Assemble the Filling

Spread the garlic herb butter inside the hollowed-out loaf.

Layer:

  • Brie slices evenly over the butter
  • Spoon cranberry sauce over the cheese

Press gently to compact the layers.

Optional: Add extra cheese or sauce to taste.

Step 5: Replace the Top

Place the cut-off top back on the loaf.

Wrap the entire loaf tightly in aluminum foil.

Step 6: Bake

Place wrapped loaf on the baking sheet.

Bake for 25–30 minutes, until:

  • Cheese is melted
  • Bread is warmed through
  • Aromas are irresistible

Unwrap and let cool for 5 minutes before serving.

Step 7: Serve

Slice into wedges and serve warm.

Garnish with:

  • Fresh rosemary sprigs
  • Thyme leaves
  • Extra cranberry sauce on the side

Yields:

  • 6–8 servings

Presentation Tip: Serve on a wooden board with cheese knives and fresh herbs.

Serving Suggestions

Perfect for:

  • Holiday parties
  • Christmas Eve appetizers
  • Cozy winter gatherings
  • Wine and cheese nights

Pair with:

  • Sparkling wine or mulled cider
  • Roasted nuts and olives
  • Fresh fruit or charcuterie

Tip: Serve with extra bread slices or crackers for scooping.

Variations to Try

Want to make it your own? Try these delicious twists:

Bacon & Brie

Add cooked bacon bits to the filling.

Apple Cranberry

Add thin apple slices for extra sweetness.

Nutty Crunch

Sprinkle chopped pecans or walnuts over the cranberry sauce.

Vegetarian Twist

Use plant-based Brie and butter.

Storage and Make-Ahead Tips

  • Make-Ahead: Assemble loaf up to 1 day in advance. Refrigerate and bake before serving.
  • Refrigerate: Store leftovers wrapped in foil for up to 3 days.
  • Reheat: Warm in oven at 325°F for 10–15 minutes.

Tip: Avoid microwaving—oven reheating preserves texture.

Nutrition Notes (Per Serving, ~1 of 8)

  • Calories: ~320
  • Protein: ~10g
  • Carbohydrates: ~28g
  • Fat: ~18g
  • Sugar: ~8g
  • Sodium: ~350mg
  • Fiber: ~2g

This loaf is:

  • Warm and gooey
  • Savory and sweet
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Baked Brie and Cranberry-Stuffed Sourdough Loaf is more than just an appetizer—it’s a celebration of flavor, texture, and holiday joy. Whether you’re baking for a crowd or just treating yourself, it’s guaranteed to impress and satisfy.

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