This cranberry brie pull apart bread recipe is going to be a holiday favorite! Buttery bread stuffed with a sweet and tart cranberry sauce, gooey brie cheese and pecans.
Looking for other delicious party recipe ideas? Make a fun Cheese Ball recipe or the classic Charcuterie Board!
CRANBERRY BRIE PULL APART BREAD
Soft and fluffy bread that is smothered in a rosemary garlic butter and stuffed with cranberry sauce, brie cheese and then baked. This appetizer is going to become a fan favorite! Perfect for the holidays, especially Thanksgiving, Christmas and New Years Eve. The bread is sliced so that you can pull-apart, making it a great finger food appetizer.
WHAT YOU NEED-
- Bread– For the best results, you want to use a round loaf that is unsliced! Either French or sourdough bread works great for this appetizer.
- Cranberry Sauce– You can use either homemade or canned cranberry sauce. For the best results I recommend that you use my homemade cranberry orange sauce or cranberry jalapeno sauce for a little sweet and spicy action!
- Brie Cheese– The key ingredient that brings this appetizer all together is brie cheese! You want to use fresh brie cheese for this recipe.
- Pecans– Adding chopped pecans is totally optional, but it adds additional flavors. You can also swap pecans for walnuts.
- Butter Mixture– For the butter mixture, you want to use butter, garlic salt, and rosemary! Adding rosemary to this recipe gives a unique flavor.
HOW TO MAKE PULL APART BREAD
With just a couple simple steps, this cheesy pull apart bread recipe is going to become a crowd favorite!
- Preheat the oven and line a baking sheet with parchment paper.
- Using a sharp bread knife, slice the loaf horizontally and then vertically, do NOT go all the way through to the bottom. (You want to slice the bread to about 1-inch squares.)
- Add the loaf to the lined baking sheet.
- Using a pastry brush, brush the butter mixture over the entire loaf, even in the crevasses of the cut-up slices.
- Gently stuff the slits with cranberry sauce, stuffing all the spaces.
- Then tuck the brie slices into all the bread slits, evenly distributing along the entire loaf. Top with crushed pecans.
- Bake the loaf until crispy and the cheese has melted.
- Remove from the oven and serve warm, while the cheese is still melty and gooey.
QUESTIONS YOU MIGHT HAVE:
Although we prefer that you use brie cheese, you can totally substitute it for mozzarella cheese, white sharp cheddar cheese or even Monterey jack cheese.
It is totally optional and based on preference. If you don’t mind that certain rind taste, you can leave it on, or just trim it off!
We recommend that you make this recipe fresh to avoid soggy bread and so your cheese is gooey and melted.
You can bake this covered or uncovered. We find when you cover the bread the cheese melts better, just remove the foil for that last couple minutes.
Once the bread is cool, cover and store leftovers in the fridge for 1-2 days. Reheat in the oven or air fryer until reheated and the cheese has melted.
The reason that your cheese is not melting, and your bread is already crispy could be because of several reasons. Your cheese slices are too thick or you are not baking for long enough. If your cheese is taking longer to melt just cover the loaf with foil to avoid the bread from over crisping.
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Cranberry Brie Pull Apart Bread
Ingredients
- 1 round loaf French bread or sourdough bread
- 8 oz wheel of brie cheese
- 14 oz cranberry sauce
- 1/3 cup chopped pecans
Garlic Butter-
- 4 Tbsp unsalted butter melted
- 1 tsp rosemary
- 1 tsp garlic salt
- 1/4 tsp ground black pepper
Instructions
- Preheat the oven to 350°F and line a 9×13” baking sheet with parchment paper.
- Using a sharp bread knife, slice the loaf horizontally and then vertically, do NOT go all the way through to the bottom. You want to slice the bread to create about 1-inch squares.
- Add the loaf to the lined baking sheet.
- In a bowl, combine the melted butter, crushed rosemary, and garlic salt.
- Using a pastry brush, brush the butter mixture over the entire loaf, even in the crevasses of the cut-up slices.
- Gently stuff the slits with cranberry sauce, stuffing all the spaces.
- Trim the rind off the brie cheese will, if preferred. Slice the cheese into thin slices, about 1/4 inch thick. They don’t have to be the same in size.
- Tuck the brie slices into all the bread slits, evenly distributing along the entire loaf. Top with crushed pecans.
- Bake the loaf at 350°F for 30-35 minutes until crispy and the cheese has melted.
- Remove from the oven and serve warm, while the cheese is still melty and gooey.
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