Is there anything more comforting than warm, gooey Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry? Probably not. This recipe wraps everything you love about the holidays (and carbs) into one stunning, sharable loaf. Whether you’re a busy professional looking for a quick showstopper or a mom in need of an easy appetizer for family night, this dish has your name on it.
Plus, it’s so simple that even your chaotic weeknights won’t stand a chance against it.
Why You’ll Love This Recipe
Miranda believes in celebrating life’s small moments with food that feels special without being stressful. Growing up, Miranda spent weekends baking with her grandmother, who believed that the best dishes were the ones made with love (and a little too much cheese). This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is a modern spin on those cherished memories—simple, elegant, and absolutely addictive.
Ingredients
1 large round sourdough loaf
8 oz Brie cheese, sliced
1/2 cup cranberry sauce (homemade or store-bought)
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
Instructions
1. Prep Your Bread
Preheat your oven to 350°F (175°C). Grab your stuffed sourdough loaf and, using a sharp bread knife, slice it both horizontally and vertically to create a grid pattern—without cutting all the way through.
2. Create Your Garlic Herb Butter
In a small bowl, mix the melted butter with minced garlic, parsley, rosemary, thyme, a pinch of salt, and pepper. This aromatic garlic herb butter is the flavor hero of the dish.
3. Stuff the Loaf
Gently pry apart the bread squares and generously stuff slices of Brie into the crevices. Spoon cranberry sauce into some of the gaps, letting it ooze beautifully. Then, drizzle your garlic herb butter evenly over the entire loaf.
4. Bake to Perfection
Wrap the bread loosely in foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly, and the top is golden brown.
5. Serve Warm
Trust me, you won’t want to wait. Serve your Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry immediately for maximum gooey deliciousness.
Tips for the Best Results
Use good bread: A sturdy sourdough holds up best to all that gooey goodness.
Don’t skimp on the butter: More garlic herb butter means more flavor. Always a good thing.
Customize it: Swap the cranberry for fig jam if you’re feeling fancy.
And hey, if your Brie spills over a little? That’s called rustic charm.
Serving Suggestions
Pair this beauty with a crisp white wine, a cozy soup, or just your favorite friends around the table. It’s great for holidays, brunches, or even a casual girls’ night.
Recommended Recipes
If you loved our Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry, you’ll definitely want to check out these delicious recipes too:
Sourdough Bread Bowls
Elevate your soup nights with these hearty, homemade sourdough bowls. They’re the perfect edible vessel for all your cozy cravings.
One Skillet Garlic Butter Steak & Cheese Ravioli
Packed with juicy steak and melty cheese ravioli, this easy one-skillet wonder brings rich, garlicky comfort straight to your table.
Beef Stuffed Shells with Creamy Ricotta Filling
Love stuffed recipes? These creamy, beef-loaded shells are hearty, satisfying, and perfect for feeding a hungry crowd.
Notes
Make sure the bread is sturdy enough to handle the filling.
Brie rind is edible—no need to remove it unless you prefer to.
Best enjoyed fresh out of the oven.
FAQs
Can I substitute another cheese for Brie?
Yes, Camembert or even mozzarella works, though Brie gives the best creamy texture.
Can I make this ahead of time?
You can prep the stuffed sourdough a few hours ahead, refrigerate, and bake when ready.
What kind of cranberry sauce should I use?
Both homemade and store-bought work great. Choose a less-sweet variety for balance.
Can I freeze the stuffed bread?
It’s best enjoyed fresh, but you can freeze it wrapped tightly in foil for up to a month.
How can I store leftovers?
Wrap any leftovers in foil and store them in the fridge. Reheat in the oven for best results.
What’s the best way to slice the bread?
Use a serrated knife and slice gently to avoid losing all the gooey goodness.
Conclusion
I still remember the first time Miranda made this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry—she was just a teenager, spending a chilly afternoon with her grandmother in a sunlit kitchen. One bite, and it was pure magic. We hope this recipe brings a little bit of that warmth and joy into your home too. Don’t wait—your new favorite comfort food is just a bake away.
Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry
- Total Time: 40 minutes
Description
A cozy, melty, Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry—perfect for sharing.
Ingredients
1 large sourdough loaf
8 oz Brie cheese, sliced
1/2 cup cranberry sauce
4 tbsp unsalted butter, melted
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Salt and pepper to taste
Instructions
Preheat oven to 350°F (175°C).
Slice sourdough loaf in a crosshatch pattern.
Mix butter, garlic, herbs, salt, and pepper.
Stuff Brie slices and cranberry sauce into the bread.
Drizzle garlic herb butter over bread.
Wrap in foil and bake for 15 min, uncover and bake 10 min more.
Serve warm and enjoy.
Notes
Brie rind is edible.
Prep ahead and bake later if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Classic
- Cuisine: American
Keywords: Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry