Golden and crusty on the outside, warm and gooey on the inside, this Cranberry Brie Pull-Apart Bread is a stunning appetizer perfect for holiday gatherings and cozy nights in. The combination of melted brie and tart cranberry sauce tucked into a rustic sourdough loaf creates a rich, flavorful bite that’s festive, comforting, and easy to share.

Why You’ll Love This Recipe

This pull-apart bread is as beautiful as it is delicious—ideal for entertaining or making a weeknight feel special. It’s incredibly easy to prepare yet delivers gourmet-level flavor. The warm brie melts into the bread, while cranberry sauce adds a pop of tangy sweetness. With minimal prep and maximum payoff, it’s a surefire crowd-pleaser during the holidays or any time you crave something indulgent and savory-sweet.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 large sourdough or crusty artisan loaf
8 oz brie cheese, sliced into small cubes
½ cup cranberry sauce (whole berry preferred)
1 tablespoon butter, melted
1 teaspoon fresh thyme leaves (plus extra sprigs for garnish)
Optional: pinch of sea salt

directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Using a sharp bread knife, make diagonal cuts across the loaf about 1 inch apart, being careful not to slice all the way through. Repeat in the opposite direction to form a crosshatch pattern.
Gently stuff brie cubes into the cuts throughout the loaf.
Follow by adding small spoonfuls of cranberry sauce into the crevices, distributing evenly.
Brush the top of the loaf with melted butter and sprinkle with fresh thyme leaves and a pinch of sea salt if desired.
Wrap the loaf loosely in foil and place on the prepared baking sheet. Bake for 15 minutes.
Uncover and bake for another 10–12 minutes, or until the cheese is melted and the top is golden brown.
Garnish with thyme sprigs and serve warm.

Servings and timing

This recipe serves 6–8 people as an appetizer.

Preparation time: 10 minutes
Baking time: 25–27 minutes
Total time: approximately 35 minutes

Variations

Add Nuts: Sprinkle chopped pecans or walnuts into the cuts for a crunchy element.
Spiced Cranberry: Use a cranberry chutney or sauce with added orange zest and spices for extra depth.
Savory Swap: Replace cranberry sauce with caramelized onions or fig jam for a richer, savory flavor.
Cheese Blend: Combine brie with shredded mozzarella or gruyère for added meltiness.
Mini Version: Use smaller rolls or individual sourdough boules for personal-size servings.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 10–15 minutes, or until the cheese is melted again. Avoid microwaving, as it may make the bread soggy.

FAQs

Can I make this ahead of time?

Yes, you can prepare the loaf up to the point of baking, then refrigerate it. Bake just before serving for the best texture.

What type of bread works best?

A dense, crusty loaf like sourdough or rustic artisan bread holds up best to stuffing and baking without becoming soggy.

Can I use a different cheese?

Yes, camembert or even a mild goat cheese can be substituted, but brie provides the best melt and flavor balance with cranberry.

Is canned cranberry sauce okay?

Whole berry cranberry sauce, even canned, works well. Avoid the jellied type, as it may not hold up in the bread.

Can I freeze leftovers?

It’s not recommended, as the texture of the bread and cheese may deteriorate upon thawing.

How do I serve this bread?

Serve it warm on a platter, allowing guests to pull pieces directly from the loaf. It’s great with a cheese knife or small tongs for serving.

What wine pairs well with this?

A crisp white like Sauvignon Blanc or a fruity red like Pinot Noir pairs beautifully with the brie and cranberry flavors.

Can I make this gluten-free?

Yes, use a gluten-free artisan loaf. Be sure to choose one that’s sturdy enough to withstand slicing and stuffing.

Can I add herbs besides thyme?

Yes, rosemary or sage would both be excellent choices for a different herbal note.

How do I keep it warm for serving?

Wrap the loaf in foil and keep it in a low oven (about 200°F/90°C) until ready to serve, or use a warming tray.

Conclusion

Cranberry Brie Pull-Apart Bread is the ultimate celebration of contrasting textures and flavors—crunchy, creamy, sweet, and savory. Whether you’re hosting a holiday gathering or simply indulging in a seasonal treat, this easy-to-make dish is guaranteed to impress and delight.

Cranberry Brie Pull-Apart Bread

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Author: Emma Delaney
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6–8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Golden-crusted sourdough bread stuffed with creamy brie cheese and sweet-tart cranberry sauce, baked until melty and fragrant—an irresistible holiday appetizer or cozy winter snack.

Ingredients

Units Scale

1 large sourdough or crusty artisan loaf
8 oz brie cheese, sliced into small cubes
1/2 cup cranberry sauce (whole berry preferred)
1 tablespoon butter, melted
1 teaspoon fresh thyme leaves (plus extra sprigs for garnish)
Optional: pinch of sea salt

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Using a sharp bread knife, make diagonal cuts across the loaf about 1 inch apart, without slicing all the way through. Repeat in the opposite direction to form a crosshatch pattern.
Gently stuff brie cubes into the cuts, followed by small spoonfuls of cranberry sauce.
Brush the top of the loaf with melted butter and sprinkle with thyme leaves and optional sea salt.
Wrap loosely in foil and bake for 15 minutes. Uncover and bake an additional 10–12 minutes until cheese is melty and the top is golden.
Garnish with thyme sprigs and serve warm.

Notes

Best served fresh from the oven while the cheese is still gooey.
Use a firm loaf so it holds its shape during baking.
Try adding chopped nuts like pecans or walnuts for extra texture.

Nutrition

Serving Size: 1/8 loaf
Calories: 230
Sugar: 4g
Sodium: 300mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 8g
Cholesterol: 30mg