This cranberry Brie pull-apart bread combines everything I love about easy holiday appetizers: it’s simple to make, looks impressive, and delivers on flavor. Perfect for Thanksgiving, Christmas, or anytime you want a show-stopping snack.
Cranberry Brie Pull-Apart Bread in a Sourdough Boule
This cranberry Brie pull-apart bread is the ultimate holiday treat—easy to make, perfectly shareable, and packed with sweet and savory flavors. A loaf of sourdough, creamy Brie, and tart cranberry sauce come together in this beautiful bread that’s warm, melty, and guaranteed to disappear fast at any gathering.
Whether you’re setting up a Thanksgiving appetizer table or just need a crowd-pleaser for the holidays, this pull-apart bread brings a festive touch without any complicated steps.
Why I Love This Recipe
- Minimal Ingredients: Uses a store-bought sourdough loaf and just a handful of extras.
- Quick to Make: Preps in minutes and bakes to golden perfection.
- Perfect Flavor Balance: The tangy cranberry and melty Brie make this bread something special.
Ingredients
Since this recipe uses minimal ingredients, here’s what you need to create this delicious pull-apart bread:
- Sourdough Boule: Choose a round, sturdy sourdough loaf for the best texture.
- Unsalted Butter: Melts into the bread for a rich, buttery taste.
- Garlic: Adds a mild, aromatic flavor that complements the cranberry and Brie.
- Cranberry Sauce: Store-bought or homemade, adding sweetness and tartness to every bite.
- Brie Cheese: Creamy and melty, perfect for tucking into the bread.
How to Make Cranberry Brie Pull-Apart Bread
Find the complete recipe with measurements in the recipe card at the bottom of the post.
Step 1: Prep the Bread and Oven
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
Step 2: Slice the Bread
- With a serrated knife, slice the loaf into 1-inch sections, leaving about ½ inch intact at the bottom. Turn the loaf 90 degrees and slice again in 1-inch sections to create a crosshatch pattern.
Step 3: Make the Garlic Butter
- Melt the butter with minced garlic over low heat. Brush it generously into all the slices and grooves.
Step 4: Add Cranberry Sauce
- Spoon cranberry sauce into the crevices, ensuring each section gets a good amount for maximum flavor.
Step 5: Tuck in the Brie
- Tuck pieces of Brie between the slices, so it melts perfectly into the bread when baked.
Step 6: Bake
- Bake for 15 minutes, until the cheese is melted and the bread is golden brown. Serve warm.
Tips for the Best Cranberry Brie Pull-Apart Bread
Here are a few things to keep in mind when making this delicious bread to ensure the best results:
- Cranberry Sauce: Use your favorite store-bought or homemade sauce. If you like it extra tangy, add a squeeze of orange juice to the sauce.
- Slicing Technique: When you’re ready to cut the loaf, remember not to slice all the way through. You want the individual pieces of bread to still be attached at the bottom. Begin by slicing the loaf in one direction, then turn it 90-degrees and slice it the other way. It may feel a little awkward holding the bread together while you make the second set of cuts; just do your best. If any pieces of bread fall out while cutting, simply place them back into the loaf like puzzle pieces. The cheese will hold everything in place as it melts.
- Orange Zest: For an added burst of flavor, try sprinkling a bit of fresh orange zest on top of the bread before baking. It pairs wonderfully with the cranberry sauce and Brie.
- Serving: This bread is best enjoyed warm, fresh from the oven, so bake it just before you’re ready to serve.
Frequently Asked Questions
Here are some answers to common questions about making this cranberry Brie pull-apart bread:
- Can I make this with other cheeses?
Yes! Fontina, Camembert, or even mozzarella can be great alternatives, but Brie offers the best creamy texture and flavor for this bread. - Can I use fresh cranberries?
If you want to use fresh cranberries, cook them down (but not too much) with a little sugar and water first to create a sauce-like consistency. - How do I reheat leftovers?
Wrap in foil and reheat in the oven at 350°F for about 5-7 minutes until warmed through.
Storage and Leftovers
To keep your cranberry Brie pull-apart bread fresh and delicious, here’s how to store and reheat it:
- Fridge: Wrap leftovers in foil and store them in the fridge for up to two days.
- Reheating: For best results, reheat in the oven to revive the bread’s crisp edges.
More Holiday Appetizer Recipes
These holiday appetizers bring festive flavors to the table, perfect for adding a little extra cheer without a lot of fuss.
- Christmas Wreath Veggie Tray
- Santa Snack Board
- Fall Harvest Appetizer Board
- Sour Cream, Bacon Ranch Ring Dip
- Cranberry Brie Bites
- Italian Stuffed Mushrooms
- Pork Stuffed Mushrooms
- Ham and Cheese Pinwheels
- Crab and Chive Puffs
- Maple Glazed Sausage Bites
- Slow Cooker Hawaiian Meatballs
- Kahlua-Pecan-Brown Sugar Baked Brie
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Cranberry Brie Pull-Apart Bread
Ingredients
- 1 round (12-16 oz.) sourdough boule
- 8 tbsps. butter
- 3 cloves garlic, finely chopped
- 1 can (14 oz.) whole cranberry sauce
- 16 oz. Brie cheese, cubed
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Using a long bread knife, slice the bread into one-inch sections, stopping about ½ inch from the bottom so the loaf stays attached. Turn the bread 90 degrees and repeat, creating a grid pattern while keeping the base intact.1 round (12-16 oz.) sourdough boule
- In a small saucepan, melt the butter with the garlic over low heat. Brush the garlic butter over the bread, ensuring it reaches inside each slice.8 tbsps. butter, 3 cloves garlic, finely chopped
- Spoon cranberry sauce into all the sliced sections, making sure it fills each cut area.1 can (14 oz.) whole cranberry sauce
- Tuck Brie cubes between the slices of bread.16 oz. Brie cheese, cubed
- Bake for 15 minutes, or until the cheese melts and the crust turns golden.
Notes
Nutrition
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Helen says
This was absolutely my favorite pull apart bread I’ve ever made.