Cranberry Brie Pull-Apart Bread

This cranberry Brie pull-apart bread is the perfect combination of simple preparation, impressive presentation, and great flavor. It's ideal for Thanksgiving, Christmas, or any time you want a show-stopping snack.

Course Appetizer

Cuisine American

Keyword Cranberry Brie Pull-Apart Bread

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 350kcal

Author Cathy Pollak

Equipment

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

For optimal outcomes when preparing this cranberry Brie pull-apart loaf, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition