Cranberry Brie Pull-Apart Bread Recipe

This cranberry–brie pull–apart bread is the kind of cozy, slightly ridiculous snack that makes guests hover near the oven like it’s a bonfire and you’re the only marshmallow provider in town. Think melty brie tucked into layers of soft, buttery bread with tart cranberry brightness and a little sweet-crunch finish — best eaten warm and shamefully fast.

My husband legitimately does a little dance when I pull this out of the oven. The kids call it “cheesy Christmas bread” even in July, and once I brought it to book club and people were literally pairing pieces with wine and whispering like it was contraband. It’s become our go-to when we have strangers over (because it’s easy) and when we need something that feels special without sending me into a three-hour production.

Kitchen Talk

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This one’s a little messy in the best way. I’ve learned the hard way that overstuffing the bread makes it a soggy flop — give each fold a decent smear of filling and leave a little breathing room. Also, brushing the top with butter is non-negotiable if you want that golden, slightly crisp exterior; olive oil won’t give you the same show-off shine. Once I tried using dried cranberries soaked in orange juice overnight and — unexpected upgrade — the flavor was deeper and less puckery. Don’t be afraid to experiment, just don’t blindfold-bake it.

Shopping Tips

– Cheese: Pick a young, creamy brie rather than an overly stinky one — it should melt smoothly without overpowering the cranberries.
– Dairy: Unsalted butter gives you control; if you only have salted, skip adding extra salt later.
– Baking Basics (Flour/Sugar/Leaveners): If your recipe uses store-bought dough, check for rise dates and don’t buy the rock-hard kind — freshness matters.
– Produce/Fruit: Fresh cranberries are the star; look for firm, taut skins and avoid any soft or shriveled berries.
– Nuts & Seeds: If you’re adding a crunchy topping (like chopped pecans), pick ones that smell fresh — rancid nuts kill the whole vibe.

Prep Ahead Ideas

– Make the cranberry mix the day before and store it in an airtight container in the fridge to let flavors meld.
– Slice the brie and keep it wrapped on a plate in the fridge so assembly is faster and less sticky.
– Assemble the pull-apart loaf in the pan, cover tightly, and refrigerate a few hours before baking; bring it closer to room temperature before popping it in the oven for even baking.

✔Time-Saving Tricks

– Use pre-made bread dough or croissant dough if you’re not in the mood for rolling and shaping from scratch.
– Swap fresh cranberries for the jarred cranberry sauce in a pinch — drain excess liquid first so it doesn’t sog the bread.
– Toast nuts (if using) in a skillet while the oven preheats to save time and boost flavor.
– Don’t rush the resting: letting the baked loaf sit a few minutes helps the cheese set slightly so it’s not a molten lava mess when pulled apart.

✔Common Mistakes

– Overfilling the layers: I did this once and ended up with a gummy center; if it seems too packed, remove a few pieces of filling.
– Skipping the butter brush: results in a pale, floppy top instead of that crave-able crust.
– Using super-wet cranberry mix: drain excess liquid or cook it down a touch before adding to the bread.
– Baking too hot to rush color: you’ll burn the top and leave the inside underdone — lower temp, slightly longer bake is forgiving.

What to Serve It With

– A simple arugula salad dressed in lemon vinaigrette to cut through the richness.
– A bowl of mixed nuts or Marcona almonds for extra crunch.
– Charcuterie board items — thin prosciutto pairs surprisingly well with the sweet-tart cranberries.
– Light soup (butternut or a tomato bisque) for a cozy, shareable meal.

✔Tips & Mistakes

– Let the bread cool a few minutes so the brie sets; it’s easier to pull apart.
– Salt at the end if you used salted butter — taste before adjusting.
– If the top browns too fast, tent with foil and finish baking.
– Don’t skip the sprinkling of something crunchy on top — texture saves lives.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat briefly in a 350°F oven or toaster oven to bring back the melty texture; the microwave makes it rubbery but fine in a pinch. Cold? Totally edible and actually pretty tasty for breakfast with coffee — no judgment here.

✔Variations and Substitutions

– Swap brie for camembert or a mild triple-cream cheese if you want extra ooze.
– Try orange zest or a splash of Grand Marnier in the cranberry mix for grown-up citrus notes.
– Use pecans or walnuts in place of any seeds for a toasted crunch; almonds also work if you like a firmer bite.
– If you don’t have fresh cranberries, chopped dried cranberries rehydrated briefly will do — just drain well.
– For a savory twist, add a thin layer of caramelized onions and skip the sweet finish.

Frequently Asked Questions

Cranberry Brie Pull-Apart Bread Recipe

Warm pull-apart bread stuffed with creamy brie, cranberry sauce, and herb-garlic butter. A crowd-pleasing holiday appetizer ready in about 40 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 1 lb round sourdough loaf leave base intact when scoring
• ▢ 9 oz brie cheese, sliced rind on is fine
• ▢ 1 cup whole berry cranberry sauce
• ▢ 4 tbsp unsalted butter, melted
• ▢ 1.5 tbsp honey
• ▢ 2 tsp minced garlic
• ▢ 1 tsp fresh rosemary, finely chopped
• ▢ 0.5 tsp fresh thyme leaves, chopped
• ▢ 1 tsp orange zest, finely grated
• ▢ 0.25 tsp kosher salt
• ▢ 0.13 tsp freshly ground black pepper
• ▢ 0.33 cup chopped pecans, toasted for topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a sheet pan and set a large sheet of foil on it.
• Score the loaf in a 1-inch crosshatch, cutting almost to the bottom but not through.
• Melt the butter, then stir in garlic, rosemary, thyme, orange zest, honey, salt, and pepper.
• Slice the brie into thin pieces or small wedges.
• Tuck brie into the cuts of the bread. Spoon cranberry sauce into the gaps around the cheese.
• Drizzle the herb butter over the loaf, letting it seep between the slices.
• Wrap the bread loosely in foil and bake for 15 minutes.
• Open the foil and bake until the cheese melts and edges crisp, 10 to 12 minutes more.
• Rest 5 minutes. Scatter toasted pecans on top and serve warm.

Notes

Variation: Swap pecans for walnuts or pistachios, or add a pinch of red pepper flakes for gentle heat. Make-ahead: Assemble up to 6 hours ahead, refrigerate, then add 5 extra minutes to the first bake. Leftovers reheat well at 300°F for 8–10 minutes.

This recipe is an original creation inspired by classic Cranberry Brie Pull-Apart Bread Recipe flavors. All ingredient ratios and instructions are independently developed.