Get ready to discover your new favorite holiday showstopper: this Cranberry Brie Pull-Apart Bread. Imagine tearing away warm, fluffy pieces of bread, each one pulling a string of gooey, melted Brie cheese, all topped with sweet cranberry sauce and a hint of fresh rosemary. It’s the perfect easy, shareable appetizer that looks as incredible as it tastes. Whether you’re hosting a Christmas party, a Thanksgiving gathering, or just a cozy night in, this cheesy, festive bread will disappear in minutes. It’s a guaranteed crowd-pleaser that requires minimal effort for maximum reward.
This recipe transforms a simple loaf of sourdough into a decadent and interactive experience. We’ll stuff every nook and cranny with creamy Brie and tart cranberry sauce, then bake it until the cheese is perfectly melted and the top is golden-brown. It’s a warm, savory, and sweet masterpiece that will have everyone reaching for another piece.
Why You’ll Love This Cranberry Brie Pull-Apart Bread
This isn’t just another appetizer; it’s an experience. It’s the perfect centerpiece for your holiday table that brings everyone together.
- Incredibly Easy: With just a few simple ingredients and minimal prep time, you can create a truly impressive dish.
- Perfectly Shareable: No need for cutting or serving utensils! Guests can simply pull off a piece, making it ideal for casual parties and gatherings.
- Festive Flavors: The combination of creamy Brie, tart cranberry, and earthy rosemary is the ultimate taste of the holidays.
- Visually Stunning: This golden-baked bread, oozing with melted cheese and dotted with bright red cranberries, is a feast for the eyes. It looks gourmet with almost no effort.
Ingredients You’ll Need
The magic of this Cranberry Brie Pull-Apart Bread lies in its simplicity. You only need a handful of quality ingredients to create this masterpiece.
- Sourdough Bread: A one-pound round loaf of sourdough is perfect. Its crusty exterior and chewy interior provide the ideal structure.
- Brie Cheese: An 8-ounce wheel of Brie. Make sure it’s cold for easier slicing. You don’t need to remove the rind; it’s edible and melts beautifully.
- Cranberry Sauce: Use whole berry cranberry sauce for the best texture and flavor.
- Unsalted Butter: Melted butter adds richness and helps the top get golden and crispy.
- Fresh Rosemary: A tablespoon of finely chopped fresh rosemary adds a wonderful, woodsy aroma that complements the other flavors.
- Pecans (Optional): For a delightful crunch, add some chopped pecans.
- Flaky Sea Salt: A final sprinkle enhances all the flavors.
Step-by-Step Instructions
Follow these simple steps to create the perfect pull-apart bread. The process is straightforward and fun!
1. Prepare the Bread
Preheat your oven to 350°F (175°C). Use a serrated bread knife to slice the sourdough loaf in a crosshatch pattern. Cut slices about 1-inch apart, being careful not to slice all the way through the bottom crust. You want the loaf to remain intact at the base.
2. Stuff the Bread
Cut the cold wheel of Brie into small, thin slices. Gently pry open the cuts in the bread and stuff the slices of Brie deep inside. Next, spoon the whole berry cranberry sauce into the crevices, distributing it evenly throughout the loaf. For an extra layer of flavor and texture, tuck in some chopped pecans now.
3. Add the Topping
In a small bowl, mix the melted butter with the finely chopped fresh rosemary. Drizzle this aromatic butter mixture all over the top of the bread, making sure it seeps into the cuts. This step is key to getting that delicious, golden-brown crust.
4. Bake to Perfection
Place the stuffed loaf on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the Brie is completely melted and bubbly, and the top of the bread is golden and toasted. For a truly decadent finish, you could even try a savory twist on this caramel sauce (coming soon) drizzled over top.
5. Serve Immediately
Let the bread cool for just a minute or two before serving. Sprinkle with flaky sea salt for that final touch. Place it on a platter and watch as your guests eagerly pull it apart. For other amazing appetizer ideas, check out this recipe for Baked Brie with Fig Jam.
Tips for the Best Pull-Apart Bread
Want to make your Cranberry Brie Pull-Apart Bread absolutely unforgettable? Here are a few expert tips.
- Choose the Right Bread: A sturdy, crusty bread like sourdough or a good artisan boule is essential. It holds up to being stuffed and baked without falling apart.
- Chill the Brie: Slicing Brie can be messy. Popping it in the freezer for 10-15 minutes before slicing will make it much easier to handle.
- Don’t Cut Through: The most important technique is to not slice the bread all the way through the bottom. Leave about half an inch at the base to keep it all together.
- Customize It: Feel free to add other ingredients! Cooked bacon, orange zest, or a drizzle of honey would all be fantastic additions. If you love homemade bread, why not try making some Homemade Garlic Knots to serve alongside it?
What to Serve with Cranberry Brie Bread
This Cranberry Brie Pull-Apart Bread is a star on its own, but it also pairs beautifully with other dishes. Consider serving it as part of a larger appetizer spread with charcuterie, olives, and fruit. It’s also a fantastic side dish for a hearty winter soup or a fresh salad. It makes any meal feel more festive and special.
Frequently Asked Questions
Yes! You can assemble the entire loaf up to 24 hours in advance. Prepare and stuff the bread as directed, cover it tightly with plastic wrap, and refrigerate. When ready to serve, remove it from the fridge while the oven preheats, then bake as directed, adding a few extra minutes to the bake time.
No, it’s not necessary to remove the rind. The rind on Brie is completely edible and will soften beautifully when baked, adding to the creamy texture. It also helps the cheese stay in place as it melts.
Store any leftover pull-apart bread in an airtight container in the refrigerator for up to 2 days. To reheat, wrap it in foil and bake at 350°F (175°C) for 10-15 minutes, or until warmed through and the cheese is re-melted.
You can easily customize this recipe! Try adding crispy cooked bacon, a drizzle of honey or maple syrup after baking, a sprinkle of orange zest with the rosemary, or swapping the pecans for walnuts or pistachios.
A sturdy, round loaf with a good crust works best. Sourdough is an excellent choice because its tangy flavor complements the brie and cranberry, and its robust structure holds up well to being stuffed and baked.
Enjoy This Festive Treat!
This Cranberry Brie Pull-Apart Bread is more than just a recipe; it’s a centerpiece for creating memories. It’s perfect for sharing with loved ones and is sure to become a requested favorite for years to come. We hope you love making and eating it as much as we do! Let us know how it turns out in the comments below and be sure to share your creations on Pinterest!
Cranberry Brie Pull-Apart Bread Recipe
Cranberry Brie Pull-Apart Bread: The Ultimate Holiday Appetizer
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a serrated bread knife, cut the sourdough in a crosshatch pattern, making slices 1-inch apart. Do not cut all the way through the bottom crust.
- Slice the chilled Brie into thin pieces. Gently pull apart the bread sections and stuff the Brie slices and cranberry sauce deep into the crevices. If using, add the chopped pecans.
- In a small bowl, combine the melted butter and chopped fresh rosemary. Drizzle this mixture evenly over the entire loaf.
- Place the bread on the prepared baking sheet. Bake for 20-25 minutes, until the top is golden brown and the cheese is fully melted and bubbly.
- Remove from the oven and let it cool for a couple of minutes. Sprinkle with flaky sea salt and serve immediately while warm.
Notes
Tip 2: Use a sturdy, crusty loaf of bread to ensure it holds its shape after being stuffed and baked.
Tip 3: Serve immediately for the best cheesy pulls and warm, gooey texture.
