Cranberry Brie Pull-Apart Bread Recipe
This Cranberry Brie Pull-Apart Bread Recipe combines sourdough bread, melted brie, cranberry sauce, and herb butter for a warm, festive appetizer that is ideal for holiday gatherings and casual entertaining.
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Servings: 9
Ingredients
- 1 large round sourdough bread
- 1/2 c butter
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 16 oz wheel brie chopped or cubed
- 1 1/2 c whole berry cranberry sauce
- Kosher salt to taste
Instructions
Preheat the oven.
- Preheat the oven to 350°F.
Prepare the bread.
- Using a serrated knife, slice the sourdough loaf horizontally and vertically to create approximately 1-inch cubes, taking care not to cut all the way through the bottom of the loaf.
Prepare the herb butter.
- In a small bowl, combine the melted butter, dried thyme, dried rosemary, and kosher salt. Stir until thoroughly blended.
Brush the bread.
- Place the bread on a baking sheet. Brush the herb butter mixture generously over the loaf, ensuring that the butter reaches inside the cuts as much as possible.
Add the filling.
- Stuff the spaces between the bread cubes with the chopped or cubed brie and spoon the cranberry sauce evenly throughout the loaf.
Wrap and bake.
- Wrap the bread in foil and place it in the oven. Bake for approximately 20 minutes, or until the brie has melted and the bread is heated through.
Serve.
- Carefully unwrap the bread and serve immediately while warm.
Notes
To make this Cranberry Brie Pull-Apart Bread Recipe gluten free, substitute the sourdough loaf with a sturdy gluten-free round bread that can hold its shape when sliced and filled. Be sure to confirm that the cranberry sauce, dried herbs, brie, and butter are certified gluten free and free from cross-contamination. Because gluten-free bread can be more delicate, slice carefully and avoid overfilling the loaf so it remains intact during baking.