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Baked cranberry brie pull apart bread with molten cheese, ruby cranberry sauce, and golden crust.

Cranberry Brie Pull Apart Bread

Rebecca Blumer
Crusty sourdough bread is sliced into a crosshatch grid, brushed with fragrant herb butter, stuffed with creamy brie and tart cranberry sauce, then baked in foil until gooey and melted.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 9 servings
Calories 465 kcal

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Small bowl
  • Pastry brush
  • Serrated bread knife

Ingredients
 

  • 1 large round sourdough bread
  • 1/2 cup butter 1 stick
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 wheel brie 16 oz, chopped or cubed
  • 1 1/2 cups whole berry cranberry sauce
  • Kosher salt to taste

Instructions
 

  • Set the oven to 350°F so it heats while you assemble the loaf. A fully heated oven helps warm the filling evenly.
  • Use a serrated knife to make parallel cuts 1 inch apart, then turn the loaf and repeat across those cuts without reaching the bottom crust. The top should form a grid of connected bread pieces supported by an unbroken foundation.
  • Warm the butter until fluid, then stir it together with the thyme, rosemary, and kosher salt in a small bowl. The herbs should spread throughout the butter rather than remain in dry clumps.
  • Set the cut loaf on a baking sheet and work the herb butter over the top and down between the pieces with a pastry brush. The exposed crumb inside the channels should look lightly glossy.
  • Distribute the brie and cranberry sauce through the openings, enclose the loaf in foil, and bake for about 20 minutes until the cheese melts. Look for soft, molten brie in a central opening rather than checking only the outer edges.
  • Open the foil carefully and serve the loaf hot. The cheese should feel loose and creamy between the warm bread pieces.

Notes

Slicing tip: Use a serrated knife with gentle sawing pressure and stop before cutting through the bottom crust so the loaf stays connected.
Handling brie: Chill the brie before cutting and leave the edible rind intact so the cheese cubes hold their shape during stuffing.
Storage: Store leftover portions in a covered container in the refrigerator so the bread crumb does not dry out.
Reheating: Place leftovers on a baking sheet, cover loosely with foil, and warm in the oven until the cheese softens and heats through.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 465kcalCarbohydrates: 48gProtein: 14gFat: 25gSaturated Fat: 15gCholesterol: 65mgSodium: 610mgPotassium: 140mgFiber: 2gSugar: 18gVitamin A: 520IUVitamin C: 3mgCalcium: 180mgIron: 2mg
Keyword brie pull apart bread, cheesy bread, cranberry brie pull apart bread, Holiday Appetizer
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