Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce

Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is a warm, melty, and flavor-packed appetizer that hits all the right notes—savory, creamy, tangy, and crisp. I love making this dish when I want something impressive but easy to serve, especially around the holidays or when I’m entertaining guests. It’s golden, gooey, and gone in minutes.

Why You’ll Love This Recipe

I love this recipe because it turns simple ingredients into something totally irresistible. The sourdough bread gets perfectly crispy on the outside while staying soft inside, and the melty brie paired with sweet-tart cranberry sauce makes every bite luxurious. The garlic herb butter seeps into every crevice, making it rich, aromatic, and bursting with flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Round sourdough bread loaf

• Brie cheese, sliced

• Cranberry sauce (homemade or canned)

• Unsalted butter

• Garlic, minced

• Fresh parsley, chopped

• Fresh thyme or rosemary, chopped

• Salt and pepper

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I use a sharp bread knife to cut the sourdough into a crosshatch pattern—slicing deep enough to create pockets, but not all the way through.

3. In a small saucepan, I melt the butter and stir in the garlic, herbs, salt, and pepper.

4. I spoon or brush the garlic herb butter into all the cuts and crevices of the bread.

5. I stuff slices of brie into the cuts, tucking them deep so they melt evenly.

6. I dollop cranberry sauce into the pockets, making sure it’s well distributed.

7. I wrap the loaf loosely in foil and bake for 15–20 minutes. Then, I uncover and bake for another 10 minutes until the bread is golden and the cheese is bubbling.

8. I serve it hot, pulling pieces apart to reveal the gooey cheese and tangy cranberry inside.

Servings and timing

This recipe serves 6 to 8 people and takes about 30 minutes total—10 minutes of prep and 20 minutes in the oven.

Variations

• I add chopped pecans or walnuts for crunch and texture.

• For a smoky twist, I mix a little crumbled bacon into the stuffing.

• A drizzle of honey over the top before baking adds a lovely sweet finish.

• I sometimes use camembert or goat cheese if I want a different flavor profile.

• A pinch of red pepper flakes adds gentle heat to balance the sweetness.

storage/reheating

This bread is best served fresh, but I store leftovers wrapped in foil in the fridge for up to 2 days. To reheat, I wrap it in foil and warm in a 350°F oven until hot and melty again—about 10–15 minutes. I don’t recommend microwaving as it softens the crust.

FAQs

Can I make this ahead of time?

Yes, I assemble everything and store it in the fridge, wrapped in foil. When ready to serve, I bake it as directed.

What kind of cranberry sauce works best?

I like using whole berry cranberry sauce for texture, but jellied sauce works too if I warm and stir it first for easier spreading.

Can I use a different type of bread?

Yes, I use any round, crusty loaf—boule, French round, or artisan bread all work great.

What’s the best way to cut the bread?

I make deep slices in a grid pattern without slicing all the way through the bottom. That way the loaf stays intact while allowing room for the fillings.

Can I add protein to make it more filling?

Absolutely. I add chopped cooked chicken or turkey to turn this into a heartier dish.

Conclusion

Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is a crowd-pleasing recipe that’s as festive as it is flavorful. I love how easy it is to make, yet how luxurious it feels when pulled apart at the table. Whether I’m serving it for a gathering or enjoying it with family, this dish always delivers warmth, comfort, and that perfect cheesy pull.

Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 to 8 servings
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is a gooey, golden appetizer featuring crispy sourdough, melty brie, and sweet-tart cranberry sauce infused with aromatic garlic and herbs. Perfect for festive gatherings or easy entertaining.

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Ingredients

• 1 round sourdough bread loaf
• 8 oz brie cheese, sliced
• 1/2 cup cranberry sauce (homemade or canned)
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme or rosemary, chopped
• Salt and black pepper, to taste

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Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Using a sharp bread knife, cut the loaf in a crosshatch pattern, being careful not to slice all the way through.
3. In a small saucepan, melt butter. Stir in garlic, herbs, salt, and pepper.
4. Brush or spoon garlic herb butter into all cuts of the bread.
5. Stuff sliced brie into the cuts, then add dollops of cranberry sauce into the pockets.
6. Wrap the loaf loosely in foil and bake for 15–20 minutes. Uncover and bake an additional 10 minutes until golden and cheese is bubbly.
7. Serve hot and pull apart pieces to enjoy.

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Notes

• Add chopped pecans or walnuts for texture.
• Mix in crumbled bacon for a smoky twist.
• Drizzle with honey before baking for added sweetness.
• Substitute brie with camembert or goat cheese for variety.
• Add red pepper flakes for mild heat.

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Nutrition

• Serving Size: 1/8 loaf
• Calories: 290
• Sugar: 6g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 45mg