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Cranberry Brie Pull-Apart Bread

Cranberry brie pull-apart bread is baked until the Brie melts into a crosshatched sourdough loaf with crisp edges. A rosemary butter topping adds savory flavor to each warm, cheesy bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) sourdough round
  • 8 oz Brie cheese cut into small pieces
  • 0.5 cup whole-berry cranberry sauce
  • 4 tbsp unsalted butter
  • 1 tsp fresh rosemary finely chopped
  • 0.25 tsp kosher salt

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Place the loaf on a cutting board and cut it into 1-inch slices in a crosshatch pattern, stopping before you cut through the bottom crust.
  4. Tuck the Brie pieces into the cuts.
  5. Distribute the cranberry sauce throughout the loaf's cuts.
  6. Melt the butter and stir in the rosemary and salt.
  7. Brush the butter mixture over the top and into the cuts.
  8. Set the loaf on the prepared baking sheet and cover loosely with foil.
  9. Bake for 20 minutes; uncover and bake for 10 to 15 minutes more, until the Brie is melted and the bread is crisp at the edges.
  10. Let the bread rest for 5 minutes before serving.

Notes

For the most even filling, tuck Brie and cranberry sauce into cuts throughout the loaf. Refrigerate leftovers for up to 3 days; freezing is not recommended because the bread can lose its crisp texture. For a gluten-free option, use a gluten-free loaf of similar size.