Cranberry Brie Pull Apart Bread
A delicious cranberry brie pull apart bread recipe, the ultimate holiday appetizer! Buttery bread sliced and stuffed with cranberry sauce, brie cheese, and pecans.
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Servings 8 servings
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 9x13” 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.