Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry

Ingredients

1 round sourdough loaf (8–10 inches wide)
8 oz Brie cheese, rind on or off, cut into small cubes
½ cup cranberry sauce (whole berry or homemade)
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
2 tbsp unsalted butter, melted
Salt & freshly ground black pepper, to taste
Fresh parsley, chopped (optional, for garnish)

Directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.

Place the sourdough loaf on a cutting board. Using a sharp serrated knife, make diagonal cuts across the loaf, about 1 inch apart, then repeat in the opposite direction to form a crosshatch pattern. Be careful not to cut all the way through—leave the base intact.

Gently separate the bread pieces and insert Brie cubes deep into the cuts.

Spoon cranberry sauce throughout the cuts over the Brie.

In a small bowl, mix melted butter, garlic, rosemary, thyme, salt, and pepper.

Spoon or brush generously over the entire loaf, getting it into the crevices.

Wrap loosely in foil and bake for 15 minutes to start melting the cheese.

Uncover and bake for an additional 10–15 minutes, until the top is golden brown, the cheese is bubbling, and the edges are crisp.

Garnish with fresh parsley or additional herbs if desired.

Serve immediately, pulling pieces straight from the loaf!