If you love festive, crowd-pleasing appetizers that combine sweet, savory, and gooey all in one bite, then this Cranberry Brie Pull Apart Bread Recipe is going to become your new favorite. Seriously, I absolutely love how this turns out every time—it’s warm, comforting, and looks so impressive with minimal effort. If you’ve been searching for that perfect recipe to wow guests or just want something cozy to nibble on, keep reading because this one’s a keeper.
Why You’ll Love This Recipe
- Effortless Elegance: It looks fancy but comes together quickly, perfect for last-minute guests.
- Flavor Explosion: The tart cranberry meets creamy brie and garlicky herbs for unforgettable bites.
- Perfect Party Food: It’s easy to share and totally addictive—your family and friends will go crazy for it.
- Customizable: You can tweak the herbs and toppings to suit your taste or the season.
Ingredients You’ll Need
The beauty of the Cranberry Brie Pull Apart Bread Recipe is in its simple yet flavorful ingredients that work together perfectly. When I shop for the components, I usually pick a crusty sourdough loaf because it holds up well and provides that satisfying chew, while a creamy wheel of brie adds indulgent richness.
- Round loaf sourdough (or French boule): Choose a good-quality crusty loaf—stale bread won’t work as well for stuffing.
- Wheel brie cheese: Cut into small squares, the creaminess melts beautifully inside the bread pockets.
- Cranberry sauce: Homemade or store-bought both work; I sometimes add a touch of orange zest for a fresh twist.
- Olive oil or melted butter: This adds moisture and flavor to the bread while helping the herbs stick.
- Fresh thyme (optional): Adds an earthy herbal note that pairs wonderfully with brie.
- Garlic powder: Gives a subtle depth without overpowering the other flavors.
- Honey (optional for garnish): A drizzle on top adds a hint of sweetness that balances the tart cranberries.
- Fresh rosemary (optional garnish): Provides an attractive and aromatic touch that’s perfect for the holidays.
Variations
I love customizing this Cranberry Brie Pull Apart Bread Recipe depending on the season or mood, and encourage you to make it your own. Whether swapping herbs, adding nuts, or using different cheeses, each variation brings something new to the table.
- Add toasted pecans or walnuts: I’ve sprinkled chopped nuts into the bread pockets for an extra crunch that my family adores.
- Swap thyme with rosemary or sage: Playing with herbs is fun and gives the bread a different aroma and flavor profile.
- Try fig jam instead of cranberry sauce: For a less tart and sweeter bite, fig jam melts nicely alongside the brie.
- Make it vegan: Use a dairy-free brie alternative and vegan butter; it still tastes incredible!
How to Make Cranberry Brie Pull Apart Bread Recipe
Step 1: Prepare Your Loaf for Stuffing
Start by preheating your oven to 350°F and lining a sheet pan with parchment or foil—trust me, this helps with easy cleanup. Take your round sourdough loaf and using a serrated knife, carefully cut diagonally about one inch apart, but don’t slice all the way through. The goal is to create little pockets where all the goodness will nestle. I discovered this trick of cutting deep enough but not slicing through after a few mishaps where my bread fell apart—so take your time here and the results will wow you.
Step 2: Mix the Herbed Oil and Add Flavor
In a small bowl, combine your olive oil or melted butter with garlic powder and fresh thyme if you’re using it. This mixture will infuse the bread with subtle herbal and garlicky notes. Gently pull open the cuts in your bread and brush the herbed oil liberally inside each space. Don’t be shy—this step keeps the bread moist and full of flavor after baking.
Step 3: Stuff with Brie and Cranberry Sauce
Next up, tuck the brie squares inside each pocket you created. I find cutting the brie into small, bite-sized pieces helps it melt evenly and prevents one gooey mess. Then add about one teaspoon of cranberry sauce in the same spots. The sweet and tart cranberry perfectly balances the richness of the brie. If you like, gently press the bread back together to hold the filling in place without squishing it out.
Step 4: Bake and Garnish
Place your stuffed loaf onto the lined baking sheet and bake for about 20-25 minutes until the brie melts and bread turns golden. I like to keep an eye on it around the 18-minute mark because ovens vary. When it’s done, sprinkle fresh rosemary on top and drizzle honey over the bread to add a sweet finish that pairs beautifully with the savory cheese and tart cranberry. Serve warm and watch everyone dig in eagerly!
Pro Tips for Making Cranberry Brie Pull Apart Bread Recipe
- Don’t Slice Too Deep: Cutting too far through will cause your bread to fall apart; aim for just deep enough to hold fillings securely.
- Use Room Temperature Brie: It melts more smoothly and faster when it’s not straight from the fridge.
- Brush Generously with Oil or Butter: This keeps the bread from drying out and adds flavor.
- Watch Baking Time Closely: Brie melts quickly; overbaking can dry out the bread, so start checking your loaf around 18-20 minutes.
How to Serve Cranberry Brie Pull Apart Bread Recipe
Garnishes
I always top this pull apart bread with fresh rosemary sprigs— it not only brightens the appearance but infuses a lovely aroma as you eat. Drizzling on a bit of honey adds that perfect hint of sweetness to tie it all together, especially if your cranberry sauce is more tart.
Side Dishes
Since this bread is quite rich, I like pairing it with fresh green salads or roasted vegetables. My go-to is a crisp arugula salad with lemon vinaigrette or some steamed green beans tossed with toasted almonds for a lively contrast.
Creative Ways to Present
For special occasions, I’ve served this bread on a rustic wooden board surrounded by extra cranberry sauce in a small bowl and bowls of nuts and olives. It doubles as a gorgeous centerpiece and a fun interactive appetizer where guests can pull pieces off themselves.
Make Ahead and Storage
Storing Leftovers
I usually wrap leftover pull apart bread tightly in foil and store it in the fridge for up to 2 days. It reheats beautifully, so no need to waste a single crumb!
Freezing
Believe it or not, I’ve frozen the stuffed loaf before baking by wrapping it thoroughly in plastic wrap and foil. When ready to bake, I thaw it overnight in the fridge and then bake as usual. It’s a great trick for prepping ahead of holiday parties.
Reheating
To reheat, pop slices in a toaster oven at 350°F for about 5-7 minutes or until the cheese melts and bread regains crispness. Avoid microwaving if you want to keep the texture perfect!
FAQs
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Can I use other types of bread for this recipe?
Absolutely! While I recommend a crusty sourdough or French boule for the best texture, you can use other round artisanal bread as long as it has a sturdy crust to hold the fillings without collapsing.
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What can I substitute for brie cheese if I don’t like it?
Go for other creamy melting cheeses like camembert, mozzarella, or fontina. Each will give a slightly different flavor but still melt beautifully inside the bread.
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Can I make this recipe vegan?
Yes! Use a plant-based brie alternative and swap butter for vegan margarine or olive oil. The cranberry sauce and herbs add plenty of flavor, making it delicious even without dairy.
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How do I prevent the bread from getting soggy?
Brushing the bread generously with olive oil or melted butter before stuffing is key to creating a moisture barrier. Also, be careful not to overstuff with sauce. Baking at the right temperature ensures the crust crisps up nicely.
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Can I prepare this ahead of time?
You sure can! Assemble the loaf, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours before baking. Just let it come to room temperature before putting it in the oven.
Final Thoughts
This Cranberry Brie Pull Apart Bread Recipe holds a special place in my kitchen because it effortlessly brings people together. Whether you’re enjoying it with family after a long day or serving it at a festive gathering, it never fails to deliver comfort and wow factor. I can’t recommend it enough—give it a try and prepare to be amazed at how such simple ingredients transform into an irresistible treat everyone will be asking for again and again.
Print
Cranberry Brie Pull Apart Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
A delicious and festive Cranberry Brie Pull Apart Bread, perfect for holiday gatherings. This appetizer features a round sourdough loaf sliced into diamond shapes, filled with creamy brie cheese and sweet-tart cranberry sauce, brushed with a garlic and thyme infused oil, then baked until melty and golden. Garnished with fresh rosemary and a drizzle of honey, it’s a crowd-pleasing treat that combines savory, sweet, and herby flavors in every pull-apart piece.
Ingredients
Bread and Cheese
- 1 round loaf sourdough (or French boule)
- 8 ounces wheel brie cheese, cut into small squares
Spread and Seasoning
- 1 cup cranberry sauce (homemade or store-bought)
- 2 tablespoons olive oil or melted butter
- 2 tablespoons fresh thyme (optional)
- 1 teaspoon garlic powder
Garnishes
- 2 tablespoons honey (optional)
- Fresh rosemary sprigs (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare the Bread: Using a serrated knife, carefully cut the round sourdough loaf in a 1-inch diagonal diamond pattern from top nearly to bottom, being careful not to slice all the way through to allow pulling apart while keeping the loaf intact.
- Mix Oil and Seasonings: In a small bowl, combine the olive oil or melted butter with garlic powder and fresh thyme (if using). Stir gently to combine the infused oil.
- Brush the Bread: Gently pull apart the bread along your cuts and use a brush to evenly coat the inside of the cuts and surfaces with the oil mixture, making sure to distribute some between all the slits.
- Stuff the Bread: Insert small squares of brie cheese into every pocket created by the cuts, then add about a teaspoon of cranberry sauce alongside the cheese in each slit for a balance of creamy and tart flavors.
- Bake: Place the stuffed bread onto the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the brie is melted and the bread is heated through.
- Garnish and Serve: Remove from oven, garnish with fresh rosemary sprigs and drizzle with honey if desired, then serve warm for an inviting and flavorful appetizer.
Notes
- This appetizer is ideal for holiday parties or any gathering to serve a crowd easily.
- You can customize the herb oil by substituting thyme with rosemary or sage if preferred.
- Use high-quality cranberry sauce for the best flavor, either homemade or store-bought.
- Make sure to not cut all the way through the bread to keep it intact while allowing easy pull-apart servings.
- Leftovers can be reheated gently in the oven to melt the cheese again.
Nutrition
- Serving Size: 1 serving
- Calories: 201 kcal
- Sugar: 16 g
- Sodium: 181 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 28 mg
