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Cranberry Brie Pull-Apart Bread

Cranberry Brie pull-apart bread combines warm sourdough with melted Brie, whole-berry cranberry sauce, and fresh rosemary. A crosshatch cut lets the butter and filling tuck into every soft center, with crisp edges after baking.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Prepare the bread
  • 1 sourdough boule 1-pound, round
  • 4 tbsp unsalted butter melted
  • 1 tsp rosemary fresh, finely chopped
For the filling
  • 8 oz Brie cut into 1/2-inch pieces
  • 0.75 cup cranberry sauce whole-berry

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare the bread
  1. Heat the oven to 350°F.
  2. Line a rimmed baking sheet with foil.
  3. Using a serrated knife, cut the boule into a 1-inch crosshatch grid, stopping before you cut through the bottom crust.
  4. Stir the melted butter and rosemary together.
  5. Drizzle the butter mixture into the cuts, gently pulling the bread apart to help the butter reach the interior.
Fill and bake
  1. Tuck the Brie pieces into the cuts.
  2. Spoon the cranberry sauce into the gaps.
  3. Set the bread on the prepared baking sheet and cover loosely with foil.
  4. Bake for 15 minutes.
  5. Uncover and bake for 10 to 15 minutes more, until the Brie is melted and the bread is warm and crisp at the edges.
  6. Let the bread rest for 5 minutes before serving.

Notes

For neat crosshatch cuts, stop before slicing through the bottom crust. Store leftovers in an airtight container in the refrigerator for up to 3 days; freezing is not recommended. Use a gluten-free boule for a gluten-free version.