Cranberry Brie Pull-Apart Bread
A delightful twist on traditional bread featuring warm Brie cheese and tangy cranberry sauce baked into a crispy boule.
Servings: 8 servings
Calories: 250kcal
Ingredients
Main ingredients
- 1 large boule 1 large boule (about 1 lb / 450 g) Crusty round bread
- 1/2 cup 1/2 cup melted butter (120 ml) Melted butter for brushing
- 2 tsp 2 tsp fresh thyme leaves (10 g) Fresh thyme for flavor
- 2 tsp 2 tsp freshly chopped rosemary (10 g) Fresh rosemary for flavor
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 wheel 1 (8-oz.) wheel Brie (225 g), cut into thin strips Soft cheese to stuff in bread
- 1 can 1 (15-oz.) can whole-berry cranberry sauce (425 g) Tangy sauce for stuffing
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C) and line a large baking sheet with parchment paper.
- Use a serrated knife to carefully crosshatch the boule. Slice every inch in both directions, making sure not to slice all the way through the bottom.
- In a small bowl, whisk together the melted butter, fresh thyme, and rosemary. Season the mixture with Kosher salt and freshly ground black pepper to taste.
- Brush the boule thoroughly with the butter mixture, ensuring that you get it inside all the crosshatches.
- Stuff each crosshatch with slices of Brie and dollops of cranberry sauce, layering them for a burst of flavor in every pull.
- Wrap the entire loaf in aluminum foil to trap the heat and moisture.
Baking
- Bake in the preheated oven for about 20 minutes, or until the cheese is melty and the bread is warm and toasty.
- Let it cool for about 5 minutes, then serve it warm.
Notes
This bread is best enjoyed fresh from the oven. For extra flavor, consider adding a sprinkle of crushed red pepper flakes to the butter mixture. If you prefer a sweeter touch, drizzle a bit of honey over the top before serving. Store leftovers tightly wrapped in foil or plastic wrap in the refrigerator, and reheat in the oven to restore melty cheese.