Cranberry Brie Pull-Apart Bread
A festive pull-apart bread layered with creamy brie and tart cranberries, enhanced by butter and herbs. Ideal for holiday sharing or cozy evenings with warm, cheesy bites.
Equipment
- 1 oven Preheated to 350°F
- 1 baking sheet or baking dish
- 1 knife for slicing bread
Ingredients
- 1 loaf pull-apart or round bread sourdough, brioche, or pull-apart
- 7 –9 oz brie cheese rind removed and cut into pieces
- ¾ to 1 cup dried cranberries
- 3 –4 tablespoons melted butter
- 1 –2 teaspoons fresh rosemary or thyme chopped (optional)
- 1 –2 tablespoons honey or maple syrup for drizzling optional
- flaky sea salt optional
Instructions
- Preheat oven to 350°F and line a baking sheet or prepare a baking dish.
- Slice the bread in a grid pattern about 1 inch apart, cutting deeply but not through the bottom.
- Carefully open the cuts and stuff with brie pieces and dried cranberries throughout the loaf.
- Drizzle melted butter over the stuffed bread and sprinkle with chopped herbs if using.
- Bake for 15 to 20 minutes until the brie melts and the bread crisps slightly on the outside.
- Finish by drizzling honey or maple syrup and sprinkling flaky sea salt if desired.
- Pull apart and serve warm.
Notes
- Brie melts well; camembert is a great alternative.
- Try tart cherries or chopped apples instead of cranberries.
- Fresh thyme or sage add great flavor.
- Serve alongside soups, salads, or charcuterie boards.