Cranberry Brie Pull Apart Bread

Delight in the festive spirit with our Cranberry Brie Pull-Apart Bread—an exquisite holiday treat. This indulgent appetizer harmonizes the savory allure of melted brie with the sweet remnants of leftover cranberry sauce.

Turn your leftover Bourbon Cranberry Sauce into a delicious holiday appetizer. Serve it alongside Bacon Wrapped Dates with Goat Cheese or Sausage Balls.

What I Love About This Recipe

• Easy: Effortlessly add a touch of elegance to your table with this easy-to-make Cranberry Brie pull-apart bread, perfect for both casual family dinners and more formal celebrations.
• Crowd Pleaser: Impress your guests with this visually stunning and appetizing bread, making it an ideal centerpiece for any festive gathering.
• Use Up Leftovers: If you have leftover cranberry sauce from Thanksgiving, this is a great way to use it up or you can use store-bought canned cranberry sauce.

How to Make Cranberry Brie Pull Apart Bread

1. Slice the Bread. Begin slicing the bread by starting at the middle. Cut almost all the way through, stopping about 1/2 inch from the bottom. For the next slice, move 1 inch over and continue this pattern until you reach the edge. Rotate the bread and proceed to cut diagonally, creating a grid-like pattern.
2. Brush with Butter. Carefully pull the sliced bread apart and brush the insides with the melted butter.
3. Stuff the Bread. Cut the brie into small, bite-sized squares and insert them snugly between the sliced segments of the bread. Finish off this delightful creation by generously topping it with either luscious cranberry sauce or a scattering of dried cranberries for an explosion of flavors.
4. Prepare the Brown Sugar Topping. In a small bowl combine the melted butter, brown sugar, and chopped pecans. Sprinkle on top of the bread.
5. Bake. Place the prepared bread on a rimmed baking sheet and bake for 15 to 20 minutes at 350º F or until the brie begins to melt and the bread turns a golden brown.

Cranberry Brie Pull Apart Bread Recipe

Immerse yourself in holiday cheer with our Cranberry Brie Pull-Apart Bread—a sublime festive indulgence. This lavish appetizer seamlessly blends the savory richness of melted brie with the lingering sweetness of leftover cranberry sauce.

4.79 from 19 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 18 Servings

Calories: 244kcal

Author: Aimee Mars

Equipment

• ▢
  Rimmed Baking Sheet

Ingredients

• ▢ 1 loaf Sourdough Bread
• ▢ 1/4 cup Butter melted
• ▢ 16 ounces Brie Cheese
• ▢ 1½ cup Cranberry Sauce

Topping

• ▢ 2 tablespoons Butter melted
• ▢ 3 tablespoons Brown Sugar
• ▢ 1/4 cup Chopped Pecans

Instructions

• Preheat the oven to 350℉ and place a piece of parchment on a rimmed baking sheet.
• Slice the Bread. Begin slicing the bread by starting at the middle. Cut almost all the way through, stopping about 1/2 inch from the bottom. For the next slice, move 1 inch over and continue this pattern until you reach the edge. Rotate the bread and proceed to cut diagonally, creating a grid-like pattern.
• Brush with Butter. Carefully pull the sliced bread apart and brush the insides with the melted butter.
• Stuff the Bread. Cut the brie into small, bite-sized squares and insert them snugly between the sliced segments of the bread. Finish off this delightful creation by generously topping it with either luscious cranberry sauce or a scattering of dried cranberries for an explosion of flavors.
• Prepare the Brown Sugar Topping. In a small bowl combine the melted butter, brown sugar, and chopped pecans. Sprinkle on top of the bread.
• Bake. Place the prepared bread on the prepared baking sheet and bake for 15 to 20 minutes or until the brie begins to melt and the bread turns a golden brown.

Nutrition

Serving: 2pieces | Calories: 244kcal | Carbohydrates: 26g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 329mg | Potassium: 85mg | Fiber: 1g | Sugar: 12g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

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The post was originally published on November 15th, 2019 and updated in November 2023.