Cranberry Brie Pull Apart Bread Recipe
This Cranberry Brie Pull Apart Bread is a crowd-pleasing appetizer featuring a crusty sourdough loaf sliced into diagonal diamonds, stuffed with creamy brie cheese and sweet cranberry sauce, then baked until gooey and golden. Perfect for holiday gatherings or cozy nights, it combines savory, sweet, and herbal flavors with a delightful, shareable presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Bread and Cheese
- 1 round loaf sourdough (or French boule)
- 8 ounces wheel brie cheese, cut into small squares
Sauce and Seasoning
- 1 cup cranberry sauce (homemade or store-bought)
- 2 tablespoons olive oil or melted butter
- 1 teaspoon garlic powder
- 2 tablespoons fresh thyme (optional)
Garnishes
- 2 tablespoons honey (optional, for drizzling)
- Fresh rosemary sprigs (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a sheet pan with parchment paper or foil to catch any drips and make cleanup easy.
- Prepare the bread: Using a serrated knife, carefully score the sourdough loaf in a 1-inch diagonal diamond pattern from top nearly to the bottom, making sure not to cut all the way through to keep the loaf intact.
- Mix oil and seasoning: In a small bowl, gently combine the olive oil or melted butter with garlic powder and fresh thyme if using, creating a flavorful basting mixture.
- Brush the bread: Gently pull the bread open at the cuts and use a brush to evenly apply the oil and seasoning mixture, making sure some gets inside the pockets to enhance flavor throughout.
- Stuff with brie: Carefully tuck the small brie cheese squares into all the diamond-shaped pockets you’ve made in the bread, distributing the cheese evenly.
- Add cranberry sauce: Next, spoon about one teaspoon of cranberry sauce into each pocket along with the brie to provide bursts of sweet, tangy flavor in every bite.
- Bake the bread: Place the stuffed bread on the prepared pan and bake in the preheated oven for 20-25 minutes, or until the brie is fully melted and the bread is golden and crisp on the edges.
- Garnish and serve: Remove from oven, garnish with fresh rosemary sprigs and drizzle with honey if desired to add a subtle sweetness. Serve warm for the best pull-apart experience.
Notes
- Use a serrated knife to score the bread to avoid squishing it.
- Brie cheese can be replaced with Camembert for a similar creamy texture.
- Fresh thyme adds a lovely herbal note but can be omitted if unavailable.
- Store-bought cranberry sauce works well for convenience, but homemade sauce enhances flavor.
- Honey drizzle is optional but adds a beautiful sweet contrast to the savory and tart ingredients.
- Serve immediately after baking for optimal gooey texture.