Name: Cranberry Brie Pull Apart Bread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 round sourdough loaf (or crusty artisan bread); 8 oz (225 g) Brie cheese, cut into cubes; 1 cup whole berry cranberry sauce; 2 tbsp unsalted butter, melted; 1 tsp fresh rosemary, finely chopped (plus more for garnish); 1 tsp fresh thyme leaves (optional); Pinch of sea salt

Golden, crusty bread filled with creamy Brie and sweet-tart cranberry sauce — this Cranberry Brie Pull Apart Bread is the kind of appetizer that vanishes in minutes. It’s festive, indulgent, and irresistibly gooey, making it perfect for the holiday season or any special gathering. The crisp edges give way to warm, melted cheese, complemented beautifully by the brightness of cranberries and a hint of fresh herbs.

Not only is this dish visually stunning, but it’s also incredibly easy to prepare. Whether you’re hosting a Thanksgiving dinner, a holiday brunch, or simply want a cozy treat for a winter evening, this recipe is sure to delight. The combination of textures and flavors makes it a crowd-pleaser that disappears as quickly as it hits the table.

Ingredients for this Cranberry Brie Pull Apart Bread

1 round sourdough loaf (or any crusty artisan bread)
8 oz (225 g) Brie cheese, sliced into cubes
1 cup whole berry cranberry sauce (store-bought or homemade)
2 tbsp unsalted butter, melted
1 tsp fresh rosemary, finely chopped (plus extra for garnish)
1 tsp fresh thyme leaves (optional)
Pinch of sea salt

Step 1: Prepare the Bread

Start by preheating your oven to 350°F (175°C). Using a serrated knife, carefully cut the bread in a crisscross pattern — first slicing parallel lines about an inch apart, then turning the bread and slicing perpendicular lines to form a grid. Make sure not to cut all the way through; the bottom of the loaf should stay intact to hold the fillings.

Step 2: Fill with Brie and Cranberry

Gently stuff the cubed Brie into the crevices of the bread, distributing it evenly. Follow with dollops of cranberry sauce, ensuring you get a good mix throughout the loaf. The key is to balance the cheese and sauce in each bite without overloading and making the bread soggy.

Step 3: Add Herbs and Butter

Mix the melted butter with chopped rosemary and thyme (if using), then drizzle it slowly and evenly over the entire loaf, letting it seep into the cracks. Sprinkle a pinch of sea salt on top for extra flavor enhancement.

Step 4: Bake to Perfection

Place the filled bread on a baking sheet lined with parchment paper or foil. Bake for about 15–20 minutes, or until the cheese is fully melted and the bread is golden and crisp around the edges. If you like it extra crispy, turn on the broiler for an additional 2–3 minutes — just keep a close eye to avoid burning.

Step 5: Garnish and Serve

Once out of the oven, garnish with a few sprigs of rosemary for a festive touch. Serve warm and let everyone pull apart chunks of gooey, cheesy, cranberry-filled bread straight from the loaf.

Storage Instructions

Cranberry Brie Pull Apart Bread is best enjoyed fresh out of the oven when the cheese is melty and the bread is crisp. However, if you have leftovers, wrap the bread tightly in foil and store it in the refrigerator for up to 2 days.

To reheat, preheat your oven to 350°F (175°C). Place the foil-wrapped bread on a baking sheet and warm for 10–15 minutes, or until heated through. Avoid using the microwave, as it can make the bread soggy and the cheese rubbery.

Estimated Nutrition

Note: Nutritional values are approximate and will vary based on exact ingredients and serving size.

Calories: ~280 per serving (based on 8 servings)
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 28g
Sugars: 6g
Protein: 9g
Fiber: 2g
Sodium: 370mg

Frequently Asked Questions

What type of bread works best?

A crusty sourdough or artisan loaf is ideal. It holds up well and has a great chewy texture that contrasts beautifully with the melty cheese.

Can I use a different cheese besides Brie?

Yes! Camembert or a triple-cream soft cheese are great alternatives. Even mozzarella works in a pinch, though the flavor will be less rich.

Is it okay to use canned cranberry sauce?

Absolutely. Whole berry canned cranberry sauce works well, but homemade gives you more control over sweetness and texture.

Can this be made ahead of time?

You can assemble it a few hours ahead and refrigerate. Just bake it when you’re ready to serve. Avoid letting it sit too long or the bread may get soggy.

How do I keep the bread from drying out when reheating?

Wrap it in foil and reheat in the oven to keep moisture locked in and revive that crispy edge.

What herbs can I substitute for rosemary and thyme?

Try sage, oregano, or even a pinch of dried Italian seasoning if you don’t have fresh herbs on hand.

Can I make this gluten-free?

Yes — just use a gluten-free artisan loaf that can withstand slicing and baking.

What should I serve with this?

It’s great on its own, but also pairs beautifully with charcuterie, roasted nuts, or a crisp green salad.