Cranberry Brie Pull-Apart Bread
A delightful blend of flavors and textures, this gooey, creamy Cranberry Brie Pull-Apart Bread is perfect for gatherings and comforting snacks.
Ingredients
For the Bread
- 1 large boule 1 large boule Rustic bread for perfect stuffing
- 1/2 cup 1/2 cup melted butter Adds richness and helps herbs stick
- 2 teaspoons 2 teaspoons fresh thyme leaves Brings subtle earthiness
- 2 teaspoons 2 teaspoons freshly chopped rosemary Adds a woodsy, aromatic note
- to taste Kosher salt Balances sweetness of cranberry sauce
- to taste Freshly ground black pepper Provides mild heat
- 1 (8-ounce) wheel 1 (8-ounce) wheel of Brie, cut into thin strips The star ingredient
- 1 (15-ounce) can 1 (15-ounce) can whole-berry cranberry sauce Tangy sweetness complements the Brie
Instructions
Preparation
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- Using a serrated knife, carefully crosshatch the boule without cutting all the way through the bottom.
- In a small bowl, whisk together the melted butter, thyme, and rosemary; season with salt and pepper.
- Generously brush the boule with the butter mixture, paying special attention to the crosshatches.
- Stuff each pocket with Brie strips and cranberry sauce.
Baking
- Wrap the stuffed bread in foil and bake for about 20 minutes until melted and toasty.
- Allow to cool for 5 minutes before serving.
Notes
For added crunch, consider incorporating chopped nuts like pecans or walnuts. Experiment with different herbs or drizzle honey for an extra touch of sweetness. Store leftovers tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to 3 days.