3. Slice the sourdough loaf
Using a sharp bread knife, slice the loaf in a crosshatch pattern: make deep cuts horizontally and vertically without cutting all the way through the base. You want the loaf to stay intact but create plenty of pockets for stuffing.
4. Stuff the bread
- Use a spoon or brush to drizzle the garlic herb butter into all the crevices of the bread, making sure it gets deep into the cuts.
- Tuck slices of Brie into the cracks — the more, the better!
- Spoon cranberry sauce into the same spaces, distributing it evenly. Don’t be afraid to be generous — the sweetness balances the rich cheese perfectly.
5. Bake the bread
- Wrap the whole loaf in aluminum foil and place it on a baking sheet.
- Bake covered for 15 minutes, until the cheese starts to melt.
- Unwrap and bake uncovered for another 10–15 minutes, or until the top is golden and the Brie is bubbly and gooey.
6. Garnish and serve
Remove from the oven, sprinkle with chopped fresh parsley (if using), and serve immediately while warm. Guests can easily pull apart pieces for the ultimate cheesy, buttery bite!
Pro Tips
- Use quality Brie: The better the Brie, the creamier and more luxurious your stuffed bread will be. You can leave the rind on—it’s edible and adds depth.
- Don’t skip fresh herbs: They elevate the dish from basic to gourmet. Dried herbs can work in a pinch but won’t have the same punch.
- Homemade cranberry sauce: If you have time, make your own with fresh cranberries, orange juice, and a touch of maple syrup for extra richness.
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