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Cranberry Brie Pull Apart Bread Recipe

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This Cranberry Brie Pull Apart Bread is a deliciously gooey and festive appetizer perfect for holiday gatherings or cozy nights in. A crusty sourdough loaf is sliced into a grid pattern, generously filled with creamy Brie cheese and tangy cranberry sauce, then topped with a buttery brown sugar and pecan mixture before baking to golden perfection. The result is an irresistible combination of savory, sweet, and nutty flavors that invites guests to pull apart warm, cheesy pieces straight from the oven.

Ingredients

Main Ingredients

  • 1 loaf Sourdough Bread
  • 16 ounces Brie Cheese
  • 1½ cup Cranberry Sauce

For Butter and Topping

  • ¼ cup Butter, melted (for brushing bread)
  • 2 tablespoons Butter, melted (for topping)
  • 3 tablespoons Brown Sugar
  • ¼ cup Chopped Pecans

Instructions

  1. Preheat the Oven: Preheat your oven to 350℉ (175℃) and line a rimmed baking sheet with parchment paper to prevent sticking and catch any melted cheese.
  2. Slice the Bread: Take the sourdough loaf and, starting in the middle, make cuts almost all the way through the bread but stop about ½ inch from the bottom. Make parallel slices about 1 inch apart across the loaf. Then rotate the bread and cut diagonally in the same manner, creating a grid pattern without cutting through completely.
  3. Brush with Butter: Gently pull apart the slices to create openings and brush the inside surfaces of the bread with the melted butter to add moisture and flavor that will help the bread crisp nicely when baked.
  4. Stuff the Bread: Cut the Brie cheese into small bite-sized squares and tuck them evenly between the bread slices. Generously spoon cranberry sauce over the Brie or sprinkle with dried cranberries to add a fruity, tangy contrast to the creamy cheese.
  5. Prepare the Topping: In a small bowl, mix together the melted butter, brown sugar, and chopped pecans until well combined. Sprinkle this mixture evenly over the top of the bread to add a crunchy, sweet finish.
  6. Bake: Place the stuffed and topped bread on the prepared baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the Brie is melted throughout and the bread appears golden brown and crisp on top.

Notes

  • Use a sharp bread knife to make clean, even cuts without squashing the bread.
  • Feel free to substitute cranberry sauce with dried cranberries for a chewier texture.
  • This recipe works best with a crusty, firm loaf like sourdough to hold fillings well.
  • Serve warm for best gooey, melty texture.
  • Leftovers can be reheated in the oven wrapped in foil to preserve crispiness.

Find it online: https://lauracooks.com/cranberry-brie-pull-apart-bread-recipe/