Cranberry Brie Pull Apart Bread is a festive holiday appetizer everyone will reach for. This pull-apart loaf combines a round sourdough or French boule with creamy brie, tart cranberry sauce, toasted pecans, and melted butter for an irresistible, shareable starter.
If you enjoy holiday appetizers as much as desserts, this recipe will quickly become a go-to. It’s simple to prepare, impressive to present, and perfect for gatherings when you want something festive without a lot of fuss.
Why You’ll Love This Recipe
- Easy – straightforward steps and minimal hands-on time; you can assemble ahead and bake when you’re ready to serve.
- Minimal Ingredients – just a handful of pantry and fridge staples.
- Show Stopper – melts of brie paired with the bright cranberry flavor and crunchy pecans make a memorable dish.
Ingredients
- 1 round loaf sourdough or French boule – a crusty outside with a soft interior works best.
- 1 16-ounce wheel brie
- ½ cup cranberry sauce – homemade or canned, depending on preference.
- ½ cup chopped pecans
- 2 tablespoons melted butter
- Fresh thyme – for garnish
Variations
Nuts: Swap pecans for walnuts, almonds, or pine nuts.
Cheese: If you prefer a different bite, try camembert, cambozola, or a soft goat cheese variation.
Herbs: Fresh rosemary makes a lovely alternative to thyme.
Seasonal version: For summer gatherings, substitute roasted cherry tomatoes and fresh basil for the cranberry and thyme.
Step by Step Instructions
Photo 1. Using a serrated knife, score the round loaf vertically and horizontally to make approximately 1-inch cubes. Cut deep enough to create pockets but don’t slice all the way through.
Photo 2. Cut the brie into small chunks and tuck pieces into the slits between the bread cubes.
Photo 3. Spoon cranberry sauce into the crevices and over the top, working the sauce between the cubes so it heats throughout. It’s fine if some areas get a heavier coating.
Photo 4. Sprinkle chopped pecans over and between the cubes. Brush the entire loaf generously with melted butter. Bake on a rimmed baking sheet at 350°F (175°C) for about 15–20 minutes, until the bread is warmed through and the brie is gooey.
Finish with fresh thyme and serve immediately for the best texture and flavor.
Expert Tips
Serving: Serve warm so the brie is melty and the bread is slightly toasty.
Prep ahead: You can assemble the loaf and refrigerate it until you’re ready to bake; heat it 20–25 minutes before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The bread will become soggy after that.
Reheat: Rewarm in a 350°F oven for 10–15 minutes. Wrap in foil if you want to prevent additional browning.
Recipe FAQs
Yes. Assemble the loaf up to the baking step, then bake it 20–25 minutes before serving so it’s warm and gooey when guests arrive.
Brie is ideal, but soft or semi-soft cheeses like camembert, cambozola, soft goat cheese, or a mild gorgonzola can be used for different flavor profiles.
Yes, canned cranberry sauce works fine if you prefer it or are short on time.
Choose a loaf with a crisp crust and tender crumb, such as sourdough or a French boule, for the best texture.
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Cranberry Sausage Wontons
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Charcuterie Skewers
If you make this recipe, please leave a rating and comment or share a photo on social media with the tag #greensnchocolate.
Cranberry Brie Pull Apart Bread
Ingredients
- 1 round loaf sourdough or French boule
- 16 ounce wheel brie cheese
- ½ cup cranberry sauce
- ½ cup chopped pecans
- 2 tablespoon butter, melted
- fresh thyme, for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the round loaf vertically and horizontally to create 1″ cubes, cutting deep but not all the way through.
- Cut the wheel of brie into small chunks.
- Tuck brie pieces into the bread slits.
- Spoon cranberry sauce and sprinkle chopped pecans between the cubes and over the top.
- Brush the loaf with melted butter.
- Place on a baking sheet and bake for 15–20 minutes until warmed and the cheese is melted.
- Serve immediately and enjoy.
Notes
Storage – refrigerate leftovers in an airtight container and reheat at 350°F for 10–15 minutes.
Nutrition
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Carbohydrates: 40 g
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Protein: 19 g