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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Servings:
Ingredients
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.