Cranberry Brie Pull-Apart Bread
A warm, gooey, sweet-savory showstopper
This cranberry brie pull-apart bread is the kind of recipe that makes people stop mid-conversation and say, “Wait… who made this?” It’s crusty on the outside, soft on the inside, and filled with melted brie cheese and tangy cranberry sauce. Every piece pulls away easily, loaded with creamy, cheesy goodness and just the right pop of sweetness.
It’s simple enough for beginners but looks like something straight out of a fancy bakery. Whether you’re serving it as an appetizer, snack, or part of a holiday spread, this bread never fails to impress.
Why You’ll Love This Recipe
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Easy but impressive – Looks gourmet, takes very little effort
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Perfect flavor combo – Creamy brie + tart cranberry = magic
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Great for sharing – Pull-apart style makes it fun for everyone
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Flexible – Works with store-bought or homemade ingredients
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Ready in under 30 minutes
Ingredients
Main Ingredients
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1 large round sourdough loaf (or any crusty artisan bread)
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200–250 g brie cheese, rind removed and cut into cubes
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¾ cup cranberry sauce (store-bought or homemade)
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2 tablespoons melted butter
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1 teaspoon fresh thyme leaves (or ½ tsp dried)
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Optional: 1 tablespoon honey or maple syrup
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Optional garnish: extra thyme or rosemary sprigs
Equipment You’ll Need
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Sharp bread knife
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Baking tray or oven-safe skillet
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Parchment paper (optional)
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Small brush for butter
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper or lightly grease it. This keeps the bread from sticking and makes cleanup easy.
Step 2: Prepare the Bread
Place the bread on a cutting board. Using a sharp knife, cut the loaf into a crosshatch pattern — slices going one direction, then the other — but don’t cut all the way through the bottom. You want the loaf to stay together while creating deep pockets for the filling.
Tip: Think of it like slicing a checkerboard into the bread.
Step 3: Add the Brie
Gently pull the cuts apart with your fingers and start inserting cubes of brie cheese into the gaps. Try to spread them evenly so every bite gets that melty goodness.
Don’t worry if some pieces fall on the tray — just tuck them back in or let them melt around the bread later.
Step 4: Spoon in the Cranberry Sauce
Now add spoonfuls of cranberry sauce into the same cuts, right on top of the brie. The sauce will melt slightly in the oven and mix beautifully with the cheese.
If you like a sweeter flavor, drizzle a little honey or maple syrup over the top at this stage.
Step 5: Brush with Butter
Brush the melted butter all over the bread, especially in the cracks. This gives the loaf that golden, glossy finish and adds rich flavor.
Sprinkle thyme leaves over the top. Thyme brings a gentle, earthy aroma that balances the sweetness of the cranberries perfectly.
Step 6: Bake
Place the bread on the prepared tray and bake for 15–20 minutes, or until:
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The cheese is fully melted
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The bread is warm and crispy on the edges
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The cranberry sauce is bubbling slightly
If you want extra browning, turn on the grill/broiler for the last 1–2 minutes — but keep a close eye so it doesn’t burn.
Serving Suggestions
Serve the bread hot and fresh from the oven. Place it in the center of the table and let everyone pull off pieces.
This bread pairs amazingly with:
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Hot chocolate or apple cider
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Tea or coffee
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Light soups
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A simple green salad
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Holiday meals like roast chicken or turkey
Tips for Best Results
Choose the Right Bread
A sturdy, crusty loaf works best. Soft sandwich bread will collapse and get soggy. Sourdough, boule, or artisan white bread are perfect choices.
Remove the Brie Rind
The rind is edible, but removing it gives you smoother, creamier melting cheese and better texture inside the bread.
Don’t Overfill
It’s tempting to stuff tons of cheese and sauce, but too much filling can cause everything to spill out. Balance is key.
Make It Ahead
You can prepare the bread (cut and fill it) up to 4 hours ahead, wrap it in foil, and bake just before serving.
Variations You Can Try
Savory Version
Skip cranberry sauce and use:
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Garlic butter
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Mozzarella or cheddar
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Chopped cooked chicken
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Spinach or mushrooms
Extra Sweet Version
Use:
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Cream cheese instead of brie
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Strawberry or raspberry jam
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Sprinkle powdered sugar on top after baking
Spicy Twist
Add:
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A pinch of chili flakes
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Jalapeño slices
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Hot honey drizzle
Storage & Reheating
Storing
Wrap leftovers in foil and store in the fridge for up to 2 days.
Reheating
Reheat in the oven at 160°C (320°F) for about 8–10 minutes until warm again. Avoid the microwave if possible — it makes the bread chewy.
Why This Recipe Works So Well
The magic of this dish is in the contrast:
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Crunchy crust vs. soft inside
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Creamy brie vs. tangy cranberry
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Warm bread vs. fresh herbs
It hits every note — sweet, salty, creamy, and crunchy — all in one bite. Plus, it looks stunning on the table without needing fancy skills or tools.
Final Thoughts
Cranberry brie pull-apart bread is one of those recipes that feels special every time you make it. It’s perfect for holidays, family get-togethers, school events, or even just a cozy night in when you want something warm and comforting.
