Stop what you are doing because you NEED this cranberry sourdough pull-apart bread in your life! It packs all of the flavors in every single bite. I’m not kidding when I say this is **the best cranberry sourdough pull-apart bread! I recently was introduced to a new micro-bakery here in Boise, Sourdough Burread. I love being able to support local and find businesses creating incredible products. If you haven’t heard of or had the pleasure of eating Sourdough Burread it’s a must!
I got the idea to stuff a loaf of sourdough from Halfbaked Harvest, she is always making incredible recipes. Her stuffed sourdough includes different ingredients but no doubt in my mind it is delicious.
I wanted to create a recipe that not only looked amazing but tasted amazing too! I was thinking about all the flavors I enjoy at the Thanksgiving table. Cranberry sauce, herbs, browned butter, creamy cheese, freshly baked bread, could you get anything else into one recipe? This pull-apart bread really packs it in and is super simple to put together.
Cranberry Sourdough Pull-Apart Bread Ingredients
- 1 loaf cranberry sourdough, you can use classic sourdough but I loved the added cranberries
- 1/2 cup salted butter
- 1 Tbsp minced Rosemary
- 1 Tbsp minced Thyme
- Cracked black pepper and sea salt
- 1 (16 oz) wheel of brie
- 1.5 – 2 cups whole berry cranberry sauce
Assembling The Pull-Apart Bread
Start by slicing the sourdough loaf. You want to cut into the bread but not fully through to the bottom. You will slice horizontally and then vertically, ending with a grid of squares on top of the loaf. Once this is done, I like to prep the ingredients. Grab fresh thyme and rosemary and mince it. Brown your butter on the stove.
How To Brown Butter
If you haven’t browned butter before it is really easy. I recommend using a light-colored pan so that you are able to see the color of your butter. Place your butter in the pan and turn the heat to medium, this ensures even cooking without burning. You will see the butter start to foam and then start turning brown. It usually takes around 5-8 minutes before you start seeing the browning and the butter becomes fragrant. The butter will give off a nutty, buttery, delicious smell, you want to remove it once you see it turn brown. It is a quick turnaround from browned butter to burnt butter so be sure to keep a close eye. Allow it to cool off before adding your minced herbs, sea salt, and black pepper.
Stuffing Your Sourdough
Now that you have the sourdough bread cut, butter browned, and herbs minced, it is time to prep your brie. You will want to use a wheel of brie to get enough cheese to stuff your bread. Cut the wheel into small squares to stuff in each nook and cranny of the sliced bread. Really get it packed with the brie so that it can be enjoyed in every bite. You will then grab the whole berry cranberry sauce and do the same thing. You want to pack the sauce in every area the brie is. Once the brie and cranberry sauce is done, you will move to the brown butter and herb sauce. You want to “paint” this over the whole loaf. I used a silicone brush to make sure the butter and herbs coat the whole loaf.
Baking The Best Cranberry Sourdough Pull-Apart Bread
I like to use my Le Creuset to bake my bread. It is so easy to use and I think it gives this bread a crispy crust, which I love. I layer two pieces of parchment paper and then place the loaf in the middle. Preheat the oven to 350 and place in the oven without the lid. I left my loaf in for about 15-20 minutes until I could see the brie was melted and the top starting to brown. The cooking time will be your personal preference. You might just want your loaf slightly warmed up or totally hot and crispy.
The Best Cranberry Sourdough Pull-Apart Bread
Equipment
- 1 Le Creuset
Ingredients
- 1 loaf Cranberry Sourdough
- 1/2 cup Salted Butter
- 1 Tbsp Rosemary minced
- 1 Tbsp Thyme minced
- Cracked Black Pepper & Sea Salt
- 1 (16 oz) Brie
- 1.5 – 2 cups whole berry cranberry sauce
Instructions
- Start by slicing the sourdough loaf. You want to cut into the bread but not fully through to the bottom. You will slice horizontally and then vertically, ending with a grid of squares on top of the loaf. Once this is done, I like to prep the ingredients. Grab fresh thyme and rosemary and mince it. Brown your butter on the stove.
- If you haven't browned butter before it is really easy. I recommend using a light-colored pan so that you are able to see the color of your butter. Place your butter in the pan and turn the heat to medium, this ensures even cooking without burning. You will see the butter start to foam and then start turning brown. It usually takes around 5-8 minutes before you start seeing the browning and the butter becomes fragrant. The butter will give off a nutty, buttery, delicious smell, you want to remove it once you see it turn brown. It is a quick turnaround from browned butter to burnt butter so be sure to keep a close eye. Allow it to cool off before adding your minced herbs, sea salt, and black pepper.
- Now that you have the sourdough bread cut, butter browned, and herbs minced, it is time to prep your brie. You will want to use a wheel of brie to get enough cheese to stuff your bread. Cut the wheel into small squares to stuff in each nook and cranny of the sliced bread. Really get it packed with the brie so that it can be enjoyed in every bite. You will then grab the whole berry cranberry sauce and do the same thing. You want to pack the sauce in every area the brie is. Once the brie and cranberry sauce is done, you will move to the brown butter and herb sauce. You want to "paint" this over the whole loaf. I used a silicone brush to make sure the butter and herbs coat the whole loaf.
- I like to use my Le Creuset to bake my bread. It is so easy to use and I think it gives this bread a crispy crust, which I love. I layer two pieces of parchment paper and then place the loaf in the middle. Preheat the oven to 350 and place in the oven without the lid. I left my loaf in for about 15-20 minutes until I could see the brie was melted and the top starting to brown. The cooking time will be your personal preference. You might just want your loaf slightly warmed up or totally hot and crispy.
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