How to Make Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
Step 1: Prepare the Garlic Herb Butter
Preheat your oven to 375°F (190°C). In a small bowl, combine softened butter, minced garlic, rosemary, thyme, salt, and pepper. Stir until the mixture is smooth and fragrant.
Step 2: Hollow and Butter the Bread
Slice the top off the sourdough boule and set aside. Carefully hollow out the bread, leaving about an inch around the edges. Generously slather the inside of the bread bowl and the lid with your garlic herb butter.
Step 3: Assemble the Filling
Slice the brie into thin wedges and layer them inside the bread bowl. Spoon cranberry sauce evenly over the cheese, spreading it into the gaps.
Step 4: Bake
Place the lid back on the stuffed bread, wrap the whole boule in aluminum foil, and place it on a baking sheet. Bake for 20–25 minutes, or until the brie is deliciously gooey and the bread is warm through.
Step 5: Serve
Let the bread cool for a few minutes before unwrapping. Garnish with fresh parsley if desired. Slice and serve while warm for the ultimate flavor experience.
Tips for Success
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For a crispier crust: Unwrap the foil in the last 5 minutes of baking to let the crust crisp up.
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Get creative with add-ins: Add chopped nuts like walnuts or pecans for a crunchy surprise, or swap rosemary and thyme for sage or oregano.
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Cheese swap: Camembert or goat cheese can step in for brie beautifully.
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Use leftovers wisely: Toast the hollowed-out bread chunks for croutons!
Make It Healthier
Looking for a lighter version? Use whole-grain sourdough, reduce the butter, or substitute brie with part-skim mozzarella or another light cheese. Fresh herbs and spices can punch up the flavor without adding extra calories.
Frequently Asked Questions
Can I substitute the brie?
Absolutely! Camembert, goat cheese, or even mozzarella work well.
Can I make it in advance?
Yes! Assemble the stuffed bread up to a day before and bake right before serving.
What’s the best way to reheat leftovers?
Wrap in foil and warm in a 350°F (180°C) oven for 10–15 minutes.
Can I make this gluten-free?
Definitely. Use a gluten-free sourdough loaf.
What about a vegan version?
You can swap in plant-based butter and your favorite vegan cheese alternative.
Can I grill instead of bake?
Yes! Wrap the bread in foil and grill over medium heat for 15–20 minutes.
Any substitutions for cranberry sauce?
Try chutney, fig jam, or even a spiced apple compote for a twist.
Final Thoughts
This Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is more than just an appetizer — it’s a showstopper that fits both holiday tables and casual gatherings. I can promise it’ll disappear as quickly as it comes out of the oven!
Give this recipe a try, and don’t forget to share your version! I’d love to hear about the creative spins you put on it.
