Cranberry Brie Pull-Apart Bread is the ultimate crowd-pleasing appetizer for holidays or gatherings.
This warm, cheesy, and slightly tart dish combines a crusty loaf of sourdough bread, creamy Brie cheese, and sweet-tangy cranberry sauce, all drizzled with savory thyme-garlic butter.
Easy, elegant, and utterly delicious!
Ingredients
- 1 large round loaf of sourdough bread
- 8 oz Brie cheese, cut into small cubes
- 1/2 cup cranberry sauce (homemade or store-bought)
- 2 tbsp unsalted butter, melted
- 1/2 tsp garlic powder
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Fresh rosemary or thyme for garnish (optional)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Place the sourdough loaf on the baking sheet.
Using a serrated knife, cut the loaf in a crosshatch pattern to create 1-inch slices, being careful not to cut all the way through the base.
Step 3: Stuff each cut section of the bread with Brie cubes and spoon small amounts of cranberry sauce into the pockets for even distribution.
Step 4: In a small bowl, mix together the melted butter, garlic powder, and thyme leaves until combined.
Slowly drizzle the mixture over the entire loaf, focusing on the crevices.
Step 5: Cover the bread loosely with aluminum foil and bake for 15-20 minutes.
Remove the foil and bake for an additional 5-10 minutes until the top is golden and crispy.
Step 6: Let the bread cool slightly, then garnish with fresh rosemary or thyme leaves for an extra aromatic touch.
Serve warm and enjoy pulling apart the gooey, flavorful bread!
FAQs
1. Can I prepare this ahead of time?
Yes, you can assemble the loaf with Brie and cranberry sauce, wrap it tightly, and refrigerate.
Drizzle the butter mixture right before baking to keep it fresh.
2. What bread can I use besides sourdough?
If sourdough is unavailable, try using ciabatta or a dense boule that holds up well to slicing and stuffing.
3. Is there a substitute for Brie cheese?
Camembert or a mild Gouda work beautifully in place of Brie for similar creaminess and flavor.
4. How do I keep the bread from drying out?
Baking with aluminum foil for the first half traps moisture.
Removing it later ensures a crispy top without drying the bread out.
5. Can I make this recipe without cranberry sauce?
Yes, you can use other spreads like fig jam or apricot preserves as sweet-savory alternatives!
Cranberry Brie Pull-Apart Bread
Ingredients
- 1 large round loaf of sourdough bread
- 8 oz Brie cheese cut into small cubes
- 1/2 cup cranberry sauce homemade or store-bought
- 2 tbsp unsalted butter melted
- 1/2 tsp garlic powder
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- Fresh rosemary or thyme for garnish optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place the sourdough loaf on the baking sheet. Using a serrated knife, cut the loaf in a crosshatch pattern to create 1-inch slices, being careful not to cut all the way through the base.
- Stuff each cut section of the bread with Brie cubes and spoon small amounts of cranberry sauce into the pockets for even distribution.
- In a small bowl, mix together the melted butter, garlic powder, and thyme leaves until combined. Slowly drizzle the mixture over the entire loaf, focusing on the crevices.
- Cover the bread loosely with aluminum foil and bake for 15-20 minutes. Remove the foil and bake for an additional 5-10 minutes until the top is golden and crispy.
- Let the bread cool slightly, then garnish with fresh rosemary or thyme leaves for an extra aromatic touch. Serve warm and enjoy pulling apart the gooey, flavorful bread!
