🌟 Description
This stuffed sourdough loaf delivers the perfect balance of savory garlic-herb butter, creamy melted Brie, and sweet-tangy cranberry sauce, all wrapped in crusty artisan bread. It’s a show-stopping appetizer that disappears fast.
⏱ Time
Prep: 15 minutes
Bake: 20 minutes
Total: 35 minutes
🍽 Servings
8 pull-apart servings
🛒 Ingredients
-
1 round sourdough loaf
-
8 oz Brie cheese, rind removed if desired, cubed
-
½ cup cranberry sauce (whole berry or jellied)
-
4 tbsp butter, melted
-
3 cloves garlic, minced
-
1 tbsp fresh parsley, chopped
-
1 tsp fresh thyme or rosemary, chopped
-
¼ tsp salt
-
¼ tsp black pepper
👩🍳 Instructions
1️⃣ Prep Oven
Preheat oven to 375°F (190°C). Line a baking sheet with foil or parchment.
2️⃣ Cut Bread
Using a serrated knife, cut loaf into a crosshatch pattern, stopping about ½ inch from the bottom so the loaf stays intact.
3️⃣ Stuff Bread
Gently pull open cuts and tuck Brie cubes and spoonfuls of cranberry sauce deep into the bread.
4️⃣ Garlic Herb Butter
In a bowl, mix melted butter, garlic, parsley, herbs, salt, and pepper.
5️⃣ Brush & Wrap
Brush generously over loaf, making sure butter drips into cuts. Wrap loosely in foil.
6️⃣ Bake
Bake 15 minutes, then unwrap and bake another 5–7 minutes until cheese is melted and top is golden.
7️⃣ Serve
Serve hot — pull apart and enjoy the gooey center.
⭐ Weight Watchers (WW) Points (Estimated)
➡️ 7–8 SmartPoints per serving (1/8 loaf)
🔽 Lightened Version (4–5 Points)
-
Use light Brie or reduced-fat cheese
-
Cut butter to 2 tbsp
-
Use smaller sourdough loaf
💡 Tips
✔ Warm cranberry sauce slightly before stuffing for easier spreading
✔ Add chopped walnuts or pecans for crunch
✔ Try fig jam instead of cranberry for variation
❓ Q & A
Q: Can I make this ahead?
Yes — assemble, wrap tightly, refrigerate up to 24 hours, then bake.
Q: Can I use camembert instead of Brie?
Absolutely — it melts beautifully.
Q: How do I reheat leftovers?
Wrap in foil and warm at 325°F (165°C) for 10 minutes.