Cranberry Brie Sourdough Pull-Apart Bread
A delicious pull-apart bread filled with melted Brie and tart cranberries, baked inside a sourdough boule.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Method: Appetizer
- Cuisine: American
Ingredients
Scale
- 1 large round sourdough boule (unsliced)
- 8 oz Brie cheese, chilled and sliced into thin strips
- 1/2 cup dried cranberries
- 1/2 cup butter, melted
Instructions
- Preheat oven to 375°F (190°C).
- Using a sharp knife, cut the sourdough boule in a grid pattern, making deep cuts without cutting through the bottom crust.
- Insert slices of Brie and dried cranberries into the cuts.
- Pour the melted butter evenly over the top, letting it seep into the cuts.
- Wrap the bread loosely in foil and bake for 20 minutes.
- Unwrap and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Serve warm, pulling apart pieces to enjoy.
Notes
Use a chilled Brie for easier slicing. Serve immediately for best texture.
Nutrition
- Calories: 350
- Sugar: 10g
- Fat: 22g
- Carbohydrates: 30g
- Protein: 12g