Special Cranberry Brie Pull-Apart Bread Recipe
This Special Cranberry Brie Pull-Apart Bread is a deliciously festive appetizer perfect for gatherings and holiday celebrations. It features a crusty boule bread crosshatched and generously stuffed with creamy Brie cheese and sweet whole-berry cranberry sauce, infused with fresh thyme and rosemary. The bread is brushed with herbed melted butter, wrapped in foil, and baked until warm and gooey, creating a visually appealing and flavorful pull-apart treat that’s perfect for sharing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Bread and Cheese
- 1 large boule
- 1 (8-oz.) wheel Brie, cut into thin strips
- 1 (15-oz.) can whole-berry cranberry sauce
Herb Butter Mixture
- 1/2 cup (1 stick) melted butter
- 2 tsp. fresh thyme leaves
- 2 tsp. freshly chopped rosemary
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Bread: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Take the large boule and using a serrated knife, make crosshatch cuts about every inch both vertically and horizontally. Be careful to slice deep but not all the way through the bottom of the bread so it stays intact.
- Make Herb Butter: In a small bowl, whisk together the melted butter with fresh thyme leaves and freshly chopped rosemary. Season the mixture with kosher salt and freshly ground black pepper according to your taste.
- Brush and Stuff Bread: Generously brush the herb butter mixture over the entire surface of the boule, making sure to get the butter inside each of the crosshatched slices. Then stuff each cut with thin strips of Brie cheese and dollops of the whole-berry cranberry sauce, spreading them evenly into each opening.
- Wrap and Bake: Wrap the stuffed boule completely in aluminum foil to keep it moist during baking. Place it on the prepared baking sheet and bake in the preheated oven for about 20 minutes or until the Brie is melted and the bread is warm and toasty.
- Serve: Remove from the oven, let the pull-apart bread cool slightly for about 5 minutes so it’s easier to handle, then unwrap and serve warm. Enjoy by pulling apart pieces filled with the delicious cranberry and Brie blend.
Notes
- You can substitute fresh rosemary and thyme with dried herbs but reduce the quantity by half as dried herbs are more potent.
- Use a serrated knife to make cleaner, easier cuts for better stuffing.
- Try warming the cranberry sauce slightly before stuffing to make it easier to spread.
- This bread is best served fresh and warm but can be reheated wrapped in foil at 300°F for 10 minutes.
- For extra flavor, sprinkle chopped nuts like pecans or walnuts inside before baking.