Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce: A Flavorful and Savory Holiday Delight

Serving: This stuffed sourdough bread is perfect for serving at holiday dinners, brunches, or as an appetizer at parties. It pairs wonderfully with a glass of white wine or a hot cup of mulled cider.
Storage: If you have leftovers, store the bread in an airtight container at room temperature for up to 2 days. To reheat, wrap the bread in foil and bake at 350°F (175°C) for 10-15 minutes until warmed through.
Variants:

Spinach and Artichoke Stuffed Bread: For a savory twist, swap the cranberry sauce for spinach and artichoke dip, and use mozzarella or gouda in place of brie.
Pecan and Honey Brie Stuffed Bread: Add toasted pecans and a drizzle of honey to the brie and cranberry stuffing for a nutty and sweet variation.
Bacon and Caramelized Onion Stuffed Bread: For a heartier, more savory version, add crispy bacon and caramelized onions to the stuffing.
FAQ:
Q: Can I use a different type of cheese?
A: Yes! While brie gives a creamy and mild flavor, you can substitute with other cheeses like camembert, goat cheese, or even sharp cheddar, depending on your preference.

Q: Can I make this ahead of time?
A: Yes! You can prepare the bread by stuffing it with cheese and cranberry sauce, then cover it tightly and refrigerate for up to 24 hours before baking. Just bake as directed when ready to serve.

Q: Can I make the cranberry sauce from scratch?
A: Absolutely! To make homemade cranberry sauce, simmer fresh or frozen cranberries with sugar, water, and a splash of orange juice for 15-20 minutes until thickened.

Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is an unforgettable dish that combines the best of savory and sweet flavors, creating an irresistible appetizer or side dish that will leave everyone asking for the recipe. Perfect for any special occasion or simply as a treat to share with loved ones!