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Christmas Stuffed Bread

with Cream Cheese & Cranberries
  • Prep Time: 20 mins.
  • Cook Time: 15 mins.
  • Tot. Time: 35 mins.
  • Servings: 6

A festive pull-apart loaf stuffed with a creamy, cheesy, herby filling and brushed with melted butter. It’s wrapped and baked until golden, then decorated with fresh cranberries and rosemary sprigs.

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  • 1 Sourdough loaf 400 g ✓
  • Almarai cream cheese 4 cubes ✓
  • Almarai cooking cream cheese 1 cup ✓
  • Shredded cheese 1 ✓
  • Sliced green onion 1 TBSP ✓
  • Fresh rosemary, chopped 2 sprigs ✓
  • garlic, minced 2 cloves ✓
  • Raisins 1 ✓
  • Paprika 1 TBSP ✓
  • Black pepper ½ TBSP ✓
  • Almarai butter, melted 75 g ✓
  • Fresh cranberries 1 ✓
  • Fresh rosemary sprigs 1 ✓
  • Cinnamon sticks 1 ✓
  1. Cut deep slits across the loaf in a criss-cross pattern, without cutting all the way through.
  2. Mix the cream cheese cubes, cooking cream cheese and shredded cheese in a bowl.
  3. Add the green onion, rosemary, garlic, raisins, paprika and black pepper, and mix until combined.
  4. Spoon the filling into a piping bag and pipe it between all the slits in the bread.
  5. Melt the butter in the microwave and whisk in the herbs.
  6. Brush the butter over the whole loaf, inside the slits and outside.
  7. Wrap the loaf in parchment paper, then in aluminum foil, and bake for about 15 minutes.
  8. Unwrap, place on a platter, and decorate with fresh cranberries and rosemary sprigs.