Description
Cranberry Brie Pull-Apart Bread is the ultimate holiday appetizer—golden, crusty bread stuffed with gooey Brie cheese and tangy cranberry sauce. Perfect for entertaining, it’s quick to make, fun to share, and irresistibly delicious.
Ingredients
1 round sourdough or French boule
8 oz Brie cheese, sliced or cubed
1 cup cranberry sauce (chunky)
4 tbsp unsalted butter, melted
1 tsp fresh thyme leaves (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
2. Place the boule on the prepared sheet. Use a serrated knife to cut a crosshatch pattern into the bread, about 1 inch apart, without cutting through the bottom.
3. Insert Brie slices into the slits throughout the bread.
4. Spoon cranberry sauce into the gaps alongside the Brie.
5. Drizzle melted butter evenly over the loaf, allowing it to seep into the cuts. Sprinkle with thyme if using.
6. Bake for 15–20 minutes until the Brie is melted and bubbly and the bread edges are golden and crisp. Serve warm.
Notes
Use a dense bread like sourdough or French boule for best results—soft breads will collapse under the fillings.
Slightly chunky cranberry sauce helps it stay in place while baking.
Brie rind is edible, but you can remove it if you prefer a smoother melt.
Nutrition
- Serving Size: 1/6 loaf
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
Keywords: cranberry, brie, pull-apart bread, appetizer