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Cranberry Brie Bread Bowl with Candied Pecans Recipe

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This Cranberry Brie Bread Bowl is a festive and delicious appetizer perfect for holiday gatherings. It features a warm wheel of creamy brie nestled inside a crusty bread bowl, filled with tangy homemade cranberry sauce and crunchy candied pecans, all baked to melty perfection.

Ingredients

Cranberry Sauce

  • 2 cups fresh cranberries
  • 2 tbsp brown sugar
  • 6 stalks fresh thyme (leaves only)
  • 2 tbsp orange juice

Candied Pecans

  • 2 cups pecans
  • 1 tsp ground cinnamon
  • 2 tbsp brown sugar
  • Pinch of salt
  • ½ tsp vanilla extract
  • 1 tbsp butter

Assembly

  • 1 6-inch brie wheel
  • 1 fresh circular bread loaf (about 10–12 inches diameter recommended)
  • Olive oil or cooking spray for brushing

Instructions

  1. Make the cranberry sauce: Wash the cranberries thoroughly with cool water. Heat a saucepan over medium heat, then add the cranberries, brown sugar, and orange juice. Strip the thyme leaves from the stalks and add them to the pan. Stir continuously with a rubber spatula for 6-8 minutes until the cranberries burst and thicken into a jam-like consistency. Pour the sauce into a bowl and set aside. Rinse and dry the saucepan for later use.
  2. Prepare the candied pecans: Return the dry saucepan to medium heat. Add pecans, ground cinnamon, brown sugar, a pinch of salt, and vanilla extract. Stir the mixture for 4-5 minutes, warming the pecans and sugar. Add the butter and continue stirring until the butter melts and the sugar caramelizes, coating the pecans. Remove from heat and allow to cool.
  3. Assemble the bread bowl: Preheat your oven to 350°F (175°C). Using a bread knife, cut a circular hole in the top of the bread loaf, sized to fit the brie wheel. Remove the bread inside carefully to create a bowl. Brush the interior of the bread bowl with olive oil or spray with cooking spray.
  4. Fill the bread bowl: Spoon the cranberry sauce evenly inside the bread bowl, then add a layer of the candied pecans. Place the brie wheel inside, top with additional cranberry sauce, and garnish with more candied pecans.
  5. Bake the bread bowl: On a baking sheet, place a large sheet of tinfoil. Put the bread bowl on the foil and loosely wrap it around the bread, allowing space for the brie to melt without burning. Bake in the preheated oven for 35-40 minutes or until the brie is soft and tender.

Notes

  • Use fresh cranberries for the best tartness and texture in the sauce.
  • Make sure to remove the bread inside the loaf carefully to avoid tearing the crust.
  • The foil wrapping creates a protective environment to melt the brie evenly and prevent burning.
  • This recipe works well with any round, crusty bread loaf but aim for one about 10-12 inches in diameter.
  • Serve warm with crackers or sliced vegetables for dipping.

Find it online: https://lauracooks.com/cranberry-brie-bread-bowl-with-candied-pecans-recipe/