Yield: 6 servings

Brie and Cranberry Stuffed Sourdough Loaf Recipe

Imagine hosting your next holiday gathering where the centerpiece isn't just any bread—it's a show-stopping Brie and cranberry stuffed sourdough loaf that guarantees pull-apart perfection.

Prep Time25 minutes

Cook Time40 minutes

Total Time1 hour 5 minutes

Ingredients

Loaf and filling

• 1 large sourdough boule, about 1 lb, not pre-sliced
• 8 oz Brie cheese, rind removed, cut into 1-inch cubes
• 1/2 cup cranberry sauce

Garlic herb butter

• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• salt and black pepper, a pinch of each

Instructions

1. Make the butter. Melt the butter in a small saucepan over medium-low heat. Stir in the garlic, parsley, thyme, rosemary, salt and pepper, cook for 2 to 3 minutes until fragrant, then let it infuse off the heat for 5 minutes.
2. Score the loaf. Cut a deep crosshatch across the top of the loaf, about 1 inch deep and 1 to 2 inches apart. Keep the base intact so the sections stay connected.
3. Stuff the loaf. Gently toss the Brie cubes with the cranberry sauce, then push the mixture into the cuts, 1 or 2 cubes per pocket.
4. Bake. Heat the oven to 375F with a baking sheet inside. Move the loaf to the hot sheet, brush with half the butter and bake for 15 minutes.
5. Finish. Brush with the remaining butter and bake for another 20 to 25 minutes, until the crust is golden and the filling bubbles. Cool for 5 minutes before serving.