Cranberry Brie Pull-Apart Bread

Why You’ll Love This Recipe

I love this bread because it’s the perfect balance of sweet, savory, and cheesy. The Brie melts into every crevice of the bread while the cranberry sauce adds a pop of brightness. I like that I can prepare it in just a few minutes and let the oven do the rest of the work. It’s also versatile—sometimes I swap in homemade cranberry sauce, or I change up the herbs to fit whatever I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large boule
1/2 cup (1 stick) melted butter
2 tsp fresh thyme leaves
2 tsp freshly chopped rosemary
Kosher salt
Freshly ground black pepper
1 (8-oz.) wheel Brie, cut into thin strips
1 (15-oz.) can whole-berry cranberry sauce

Directions

1. I preheat the oven to 350°F and line a baking sheet with parchment paper. Using a serrated knife, I crosshatch the boule, slicing every inch in both directions without cutting through the bottom.

2. In a small bowl, I whisk together melted butter, thyme, rosemary, salt, and pepper. I brush the mixture generously over the bread, making sure to get inside all the crosshatches.

3. I stuff each cut with slices of Brie and spoonfuls of cranberry sauce. Then I wrap the bread completely in foil.

4. I bake for about 20 minutes, until the cheese is melted and the bread is toasty.

5. I let it cool for about 5 minutes before serving warm.

Servings and Timing

This recipe makes about 6 servings. It takes 10 minutes to prepare and 20 minutes to bake, so I can have it ready in just 35 minutes.

Variations

Sometimes I use homemade cranberry sauce instead of canned for a fresher flavor. I also like experimenting with different herbs—sage or parsley works well too. For an extra indulgent version, I drizzle a little honey over the top before baking or add crushed pecans for crunch.

Storage/Reheating

I store leftovers wrapped in foil in the fridge for up to 2 days. To reheat, I place the bread in the oven at 325°F for about 10–12 minutes until warmed through. I avoid microwaving since it can make the bread soggy.

FAQs

Can I use a different type of bread?

Yes, I sometimes use sourdough or Italian bread instead of a boule.

Can I make this ahead of time?

Yes, I assemble it a few hours ahead, wrap it in foil, and refrigerate. I bake it just before serving.

Can I use homemade cranberry sauce?

Yes, it works beautifully and adds even more flavor.

Do I need to remove the rind from the Brie?

No, I leave it on since it melts nicely and adds flavor.

Can I freeze this bread?

I don’t recommend freezing since the texture won’t hold up well after thawing.

What other cheeses can I use?

Camembert or fontina also work well in place of Brie.

How do I keep the bread from drying out?

I make sure to wrap it tightly in foil before baking so it stays moist.

Can I add nuts for crunch?

Yes, I like sprinkling chopped pecans or walnuts inside the cuts before baking.

Can I make it without herbs?

Yes, but the thyme and rosemary add a nice holiday flavor.

What should I serve this with?

I usually serve it as an appetizer, but it also pairs well with roasted meats or holiday side dishes.

Conclusion

I love how this Cranberry Brie Pull-Apart Bread brings a festive touch to the table with so little effort. The melted Brie, sweet cranberry sauce, and fresh herbs tucked into the warm bread make every bite irresistible. Whether I serve it as a Thanksgiving starter, a holiday party snack, or just a cozy weekend treat, it’s always a crowd-pleaser.