Ingredients
Scale
For the Bread:
- 1 large sourdough or French loaf (crusty on the outside, soft inside)
- 2 tbsp butter, melted
- 1 tsp garlic powder (optional, for a savory touch)
For the Filling:
- 8 oz Brie cheese, cut into small cubes
- ½ cup cranberry sauce (homemade or store-bought)
- ¼ cup chopped pecans (for crunch)
- 1 tbsp honey (for added sweetness)
Optional Garnishes:
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- A sprinkle of sea salt
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or foil.
- Prepare the Bread:
- Place your sourdough or French loaf on a cutting board.
- Using a sharp serrated knife, slice the bread in a crisscross pattern, making sure not to cut all the way through.
- Add the Butter Mixture:
- In a small bowl, mix the melted butter and garlic powder (if using).
- Drizzle the mixture evenly over the sliced bread, ensuring it seeps into the cuts.
- Stuff the Brie and Cranberries:
- Insert Brie cubes into the crevices of the sliced bread.
- Spoon cranberry sauce between the cuts, ensuring an even spread.
- Sprinkle chopped pecans over the top for added crunch.
- Bake to Perfection:
- Wrap the loaf loosely in foil and place it on a baking sheet.
- Bake for 15 minutes, then unwrap and bake for another 5-7 minutes until golden brown and the cheese is bubbly.
- Garnish and Serve:
- Drizzle with honey for extra sweetness.
- Sprinkle fresh rosemary and thyme for a fragrant finish.
- Serve warm and enjoy!
Notes
- Use a sturdy loaf: A crusty sourdough or French loaf holds up best.
- Don’t cut too deep: Leave the base intact so the bread stays together.
- Balance the flavors: If using a tart cranberry sauce, add a touch of honey.
- For extra crispiness, broil for the last 1-2 minutes.
- Make ahead: Assemble the bread and refrigerate before baking.
- Serving Suggestion: Pairs well with sparkling wine, mulled cider, or a fresh green salad.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Warm in the oven at 350°F for 10 minutes—avoid microwaving to prevent sogginess.
- Prep Time: 10minutes
- Cook Time: 20minutes