Ingredients
- 1 round sourdough bread loaf (about 1 pound / 450 g)
- 1 cup cranberry sauce (homemade or store-bought)
- 8 ounces Brie cheese, cut into ½-inch cubes
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
- Place the sourdough loaf on a cutting board and cut in a crosshatch pattern about 1 inch apart, being careful not to cut through the bottom.
- Gently open the cuts to create space for filling.
- Spoon cranberry sauce evenly into the cracks of the bread.
- Tuck Brie cubes into the cuts, distributing evenly throughout the loaf.
- Transfer stuffed loaf to the prepared baking sheet.
- Bake for 15–20 minutes until the Brie is melted and the bread is heated through and slightly crisp on top.
- Let cool for 5 minutes before serving. Place on a platter and allow guests to pull apart pieces.
Notes
- Do not cut all the way through the loaf to keep it intact.
- Avoid overfilling with cranberry sauce to prevent sogginess.
- The Brie rind is edible and softens while baking, but can be removed if preferred.
- Best served fresh for optimal texture.
- Wrap loosely in foil when reheating to maintain softness without over-crisping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 10g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 40mg
