Ever Had a Sourdough Moment?
Okay, story time. The first time I made this Brie & Cranberry Stuffed Garlic Herb Sourdough Bread, it was Christmas Eve and, honestly, there was chaos in the kitchen. My sister was arguing about which holiday playlist to pick (Mariah or bust, but apparently not), someone’s kid hid the scissors in the fridge, and the brie was dangerously close to being eaten plain, no shame. But somehow—and maybe it was the festive adrenaline—I pulled off this stuffed sourdough masterpiece. Now it’s our go-to, like, whenever carbs are called for. And let’s be honest, that’s quite a lot.
Why You’ll Love This (No, Seriously)
I make this when I want people to think I’m fancier than I am, or if I suspect someone’s coming over who needs convincing that bread is a meal. My family goes wild for it—the brie turns into this dreamy, oozing lake (the good kind), and the cranberries add just enough zing to keep things interesting. Admittedly, the first time I tried to stuff the bread, I squashed it flat and made kind of a brie pancake situation. Still tasted good, though! (Pro tip: squishing is not ideal but not the end of the world either.)
Ingredients (I’ve Swapped a Few, TBH)
- 1 loaf of round sourdough bread (ish, 500g is great, but I’ve used supermarket ones in a pinch and nobody complained)
- 200g brie cheese, rind on or off—depends if you’re brave. Camembert will actually work if that’s what you’ve got lying around.
- 100g cranberry sauce (homemade if you’re ambitious—otherwise, the jar from Aldi does the trick)
- 2–3 tablespoons unsalted butter (my gran swore by Lurpak, but honestly, use what you like)
- 2 cloves garlic, finely minced (or a heaping spoonful of garlic paste, no judgment)
- A handful of chopped fresh herbs: parsley, chives, thyme—whatever’s cheering up in your fridge
- Salt and pepper, to taste (I always add more than I say, so just follow your heart)
- Optional: handful of chopped walnuts or pecans for crunch
Doing the Stuffing (Don’t Panic)
- Preheat your oven to 180°C (350°F), unless someone is already using it for roast potatoes—then, just crank it up when they’re done.
- Take your beautiful loaf and, using a sharp bread knife, slice a crisscross pattern, about 2–3cm apart. But don’t cut all the way through—think of it like making a bread hedgehog (cute, right?).
- Melt the butter and mix in the garlic and your chopped herbs. Drizzle or brush this mixture into all those bread nooks. I always end up with buttery fingers no matter what, so maybe keep a towel nearby.
- Slice or tear the brie, then tuck the pieces generously between the slices of bread. Sneak a bite for quality control. Trust me.
- Spoon the cranberry sauce into the gaps—don’t be shy! But don’t go too jammy; you don’t want it oozing out the bottom.
- (Walnuts or pecans? Scatter them in now.)
- Wrap the whole loaf in foil, a bit like it’s being tucked in for a nap, and bake for 15–18 minutes. Then, open up the foil and bake another 5–8 minutes so it gets a little golden crispy on top.
- Let it cool for a couple minutes before serving, mostly so nobody burns their mouth (learned this the hard way… more than once).
Some Notes That Might Actually Help
- The bread doesn’t have to be bakery-fresh. Day-old works even better, actually.
- If the brie seems too gooey to slice, stash it in the freezer for 10 min. I wish I’d known that the first few times.
- A silicone brush is my best friend for that garlic butter, but fingers work, too—just messy.
- No fresh herbs? Dried are fine, but maybe half the amount, otherwise it tastes like stuffing packet (not a bad thing? Maybe…)
Variations I’ve Tried (and a Fiasco)
- Instead of cranberry, I’ve used red onion chutney—pretty lush, honestly.
- Swapped brie for blue cheese once (for my dad—regretted it, as the kitchen smelled wild for days. Not my thing)
- Bit of cooked bacon crumbled on top before baking is next-level.
- I tried a vegan cheese; it didn’t melt, but tasted okay if you eat fast enough. Not a win, but worth mentioning.
What You’ll Need (Or What I’ve Made Work)
- Bread knife (honestly, a serrated steak knife has worked in a pinch, but watch your knuckles!)
- Small saucepan (or microwave-safe bowl for melting butter—no shame)
- Pastry or silicone brush (clean hands is my go-to backup)
- Baking tray & foil
How Long Does It Last? (Ha!)
In my house, it never lasts more than a day. But if you do have leftovers (miracles happen), wrap them up in foil and reheat in the oven at 160°C for 10 minutes. Not as gooey, but still dreamy. Fridge for up to two days is safe, but beyond that and it’s a bit sad, really.
How I Serve This (And Sometimes Pairings)
This is epic on its own, especially if you’re standing in the kitchen with a glass of cheap white wine and just tearing off hunks. But for proper occasions? I serve it on a big cutting board, let everyone pull bread bits for themselves. Once, I served it with roast veggies on the side and called it dinner. No regrets! If you’re after soup ideas, here’s where I recently found a gorgeous winter soup to go with.
Learned the Hard Way (Or: Don’t Rush the Cheese)
- Once I tried to cheat the oven time by broiling; cheese burned on top, still cold in the middle. Patience is a virtue—especially here.
- If you overfill with cranberry, it will leak everywhere. And then your baking tray is basically a sticky mess.
- Bread must be warm, not piping hot, if you’re transferring it to a party; otherwise it sweats and gets a bit soggy (lesson learned on a road trip snack attempt… never again).
Questions I’ve Actually Gotten
- Can I use a baguette instead of round sourdough?—You could, but there’s less room for cheese and fillings. It’s messier (but cheese is cheese, right?).
- Does it freeze well?—Not really. I’ve tried; texture goes weird. Better to just eat it up (excuses, excuses!).
- What herbs work best?—Personally, parsley and thyme are the dream team, but a bit of rosemary if you want more of a pine forest vibe. Chives for subtlety. Honestly, if you only have dried mixed herbs, just go for it.
- Is cranberry sauce too sweet?—Not if you balance it with enough salt and butter, I promise. If you’re unsure, this simple cranberry sauce recipe is my go-to.
Oh, and a quick side note: I once tried to stuff this bread while simultaneously wrangling two moody teenagers and a hyper dog. Not my finest multitasking, but if I can do it under those conditions, genuinely anyone can. Happy baking—and don’t forget to sneak a bit of brie for yourself. You’ve earned it!
Ingredients
- 1 large round sourdough loaf
- 200 g brie cheese, sliced
- 1/2 cup whole berry cranberry sauce
- 75 g unsalted butter, softened
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Instructions
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1Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
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2Using a serrated knife, slice the sourdough loaf in a crosshatch pattern, making sure not to cut all the way through the bottom.
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3In a small bowl, mix the softened butter with minced garlic, chopped parsley, thyme leaves, salt, and pepper to create a garlic herb butter.
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4Gently spread and press the garlic herb butter into the cuts of the bread. Stuff brie slices and dollops of cranberry sauce into the spaces throughout the loaf.
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5Wrap the loaf loosely in foil and bake for 15 minutes. Unwrap and bake for another 5 minutes, or until the cheese is melted and the bread edges are golden.
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6Remove from the oven, garnish with additional fresh herbs if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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