If you’re searching for a show-stopping, crowd-pleasing appetizer, you’ve got to try this Cranberry Brie Pull Apart Bread Recipe. I absolutely love how gooey, cheesy, and sweet this bread pulls together with every bite—it’s like a flavor party in your mouth! When I first made this, my family went crazy for it, and now it’s a go-to for holidays and cozy get-togethers. Trust me, once you try this, you’ll find yourself making it again and again.
Why You’ll Love This Recipe
- Easy to Make: This recipe is surprisingly quick and straightforward, perfect for last-minute entertaining.
- Perfect Flavor Combo: The tart cranberries, rich brie, and buttery pecans create a delightful balance of sweet and savory.
- Great for Sharing: It’s a pull-apart style bread, so everyone can grab a cheesy, fruity bite easily.
- Customizable: You can swap nuts or dried fruit to fit your taste or what you have on hand.
Ingredients You’ll Need
Each ingredient brings something special—sourdough bread offers a lovely tang and sturdy base, brie provides that melt-in-your-mouth richness, and dried cranberries add a burst of tart sweetness. Here’s what I recommend grabbing before you start.
- Sourdough bread: I love using a round loaf for easy slicing that holds up well during baking.
- Butter: Unsalted is best so you can control the saltiness; plus, it helps everything melt beautifully.
- Raw pecans: Toasted or raw, pecans add a great crunch and nutty flavor—if you prefer walnuts or almonds, those work too.
- Brown sugar: This adds a caramel-like sweetness that perfectly complements the tart cranberries.
- Brie cheese: Go for a good-quality wheel because it melts evenly and tastes luxurious.
- Dried cranberries: They bring a lovely pop of tartness—you could also try dried cherries for a twist.
Variations
I love how versatile this cranberry brie pull apart bread recipe is. I’ve played around with different nuts and dried fruits, and it’s fun to customize according to the season or what you have on hand. Don’t hesitate to put your own spin on it!
- Nut alternatives: Swapping pecans for toasted walnuts or almonds gives a different crunch and flavor—my family enjoyed walnuts for a richer bite once!
- Fruit swaps: Try dried cherries or apricots if you want to change up the fruity tang, which pairs beautifully with brie too.
- Herb boost: Adding fresh rosemary or thyme sprigs tucked inside creates a savory aroma that elevates the bread.
- Spicy kick: Sprinkle a little crushed red pepper or drizzle honey with chili flakes on top for a sweet-heat combo that’s unforgettable.
How to Make Cranberry Brie Pull Apart Bread Recipe
Step 1: Prep and Slice the Bread Just Right
Start by preheating your oven to 350°F. Then carefully slice your sourdough loaf—this part is crucial. You want to cut horizontal and vertical lines about one inch apart, but don’t slice all the way through, or the bread will fall apart. It’s like giving the loaf little pockets to stuff all those delicious ingredients later. Take your time here; a serrated bread knife really helps.
Step 2: Make the Pecan Butter Crumble
In a small bowl, mix 2 tablespoons of softened butter, chopped pecans, and brown sugar using your hands until the pecans are nicely coated in a crumbly, buttery mixture. This creates little bursts of sweet crunch throughout the bread that elevate every bite. It’s a little trick I discovered that really makes this recipe pop.
Step 3: Butter the Loaf and Stuff the Good Stuff
Take the remaining 2 tablespoons of butter and slice it thinly. Tuck these slices between some of the bread cuts to melt throughout while baking—this keeps the bread moist and rich. Next, carefully stuff the cubed brie into all the cuts. Don’t be shy here; filling every nook means more ooey-gooey melty cheese in every bite. Then sprinkle in dried cranberries and the pecan crumble you made. This layering of flavors is what makes the Cranberry Brie Pull Apart Bread Recipe so special.
Step 4: Bake and Enjoy!
Place your stuffed loaf on a baking sheet to catch any melting cheese and bake it for 15-20 minutes until the brie is bubbly and melted. Keep an eye on it towards the end—when you see oozy cheese peeking through and a golden glow on top, it’s ready to come out. Let it cool just a few minutes so it’s not lava-hot but still warm and inviting. Then grab a napkin, pull the bread apart, and dive into cheesy, fruity bliss.
Pro Tips for Making Cranberry Brie Pull Apart Bread Recipe
- Perfect Slicing: Use a serrated knife and a gentle sawing motion to avoid squashing the loaf—it helps keep your bread intact.
- Room Temperature Butter: Having the butter softened makes mixing with pecans easier and allows it to melt evenly inside the bread.
- Don’t Overstuff: Pack in plenty of brie, but leave some air pockets so heat circulates and everything melts perfectly.
- Watch the Bake Time: Since oven temperatures vary, start checking around 15 minutes to avoid burning or drying out the bread.
How to Serve Cranberry Brie Pull Apart Bread Recipe
Garnishes
I love topping this bread with fresh rosemary sprigs or a light drizzle of honey before serving. It adds a fresh herbal note and a touch of extra sweetness that pairs beautifully with the melty brie and tart cranberries. Plus, it looks super pretty on the table.
Side Dishes
This pull apart bread goes great with simple, light sides like a crisp green salad or roasted veggies. If you’re serving it at a party, pair it with a charcuterie board featuring olives, cured meats, and fresh fruit for an extra-special spread.
Creative Ways to Present
For holidays or special occasions, I’ve placed this bread on a wooden board surrounded by clusters of fresh cranberries and wedges of extra brie for dipping. You can also wrap the loaf with a festive ribbon for gifting. It’s a guaranteed conversation starter!
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap any leftover cranberry brie pull apart bread tightly in plastic wrap or foil and store at room temperature for up to two days. Because of the soft brie, I don’t recommend keeping it out longer to avoid spoilage. If you want to keep it longer, freezing is your best bet.
Freezing
I’ve had great success freezing this bread after baking. I wrap it tightly in foil and place it in a freezer-safe bag. When I’m ready to eat it, I let it thaw in the fridge overnight and then warm it up in the oven until the brie melts again. Freezing might soften the pecans a bit, but the flavor stays amazing.
Reheating
To bring leftovers back to life, I pop the bread in a 325°F oven for about 8-10 minutes, loosely wrapped in foil to keep it moist. That way, you get the melted cheese goodness without drying out the bread. Microwave heating tends to make it soggy, so I skip that.
FAQs
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Can I use other types of bread for this recipe?
Absolutely! While sourdough is ideal for its tang and sturdy texture, you can use other round loaves like a French boule or even a rustic white bread, just make sure it’s dense enough to hold the fillings without falling apart.
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Is this recipe suitable for a crowd?
Yes! This pull apart bread is perfect for sharing. One medium loaf typically serves around 6 people as an appetizer, but you can easily make multiple loaves for larger gatherings.
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Can I prepare this recipe ahead of time?
You can prep the bread by slicing and stuffing it several hours ahead and refrigerate it until baking time. Just cover tightly with foil or plastic wrap to keep it fresh. Then bake shortly before serving.
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What can I substitute for dried cranberries?
Dried cherries, raisins, or even chopped dried apricots make excellent substitutes, adding similar chewy texture and fruity sweetness with a slightly different flavor profile.
Final Thoughts
This Cranberry Brie Pull Apart Bread Recipe has become a total favorite in my kitchen. It’s the kind of recipe that brings people together, invites smiles, and leaves everyone asking for seconds. I love how simple yet impressive it is, perfect whether you’re making a weeknight treat or a holiday showstopper. Give it a try—you’ll be hooked just like I was!
Print
Cranberry Brie Pull Apart Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Cranberry Brie Pull Apart Bread is a delightful appetizer or snack featuring a sourdough loaf loaded with gooey melted brie, sweet dried cranberries, buttery pecans, and a hint of brown sugar. Perfectly baked to create a rich, flavorful treat that’s easy to share and enjoy during festive gatherings or cozy nights.
Ingredients
Bread and Butter
- 1 round loaf sourdough bread
- 4 tablespoons butter, divided
Nuts and Sweeteners
- 2/3 cup raw pecans, chopped
- 3 tablespoons brown sugar
Cheese and Fruit
- 1 (16 ounce) wheel of brie, cubed
- 1 cup dried cranberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready once the bread is prepared.
- Prepare the Bread: Slice the sourdough loaf horizontally and vertically to create 1-inch cubes, making sure not to cut all the way through the bottom crust, so the loaf holds together.
- Make Pecan Crumble: In a small bowl, combine 2 tablespoons of butter, chopped pecans, and brown sugar. Use your hands to mix thoroughly until it forms a buttery, crumbly texture.
- Insert Butter into Bread: Take the remaining 2 tablespoons of butter and cut it into thin slices. Insert these butter slices deep into the cuts of the bread to add richness and moisture during baking.
- Stuff the Bread: Carefully stuff the cubed brie into the crevices of the bread, filling all the cuts. Then sprinkle in the dried cranberries and the pecan crumble evenly across the loaf.
- Bake: Place the prepared loaf on a baking sheet and bake in the preheated oven for 15-20 minutes or until the brie is melted and bubbling and the bread is warmed through.
- Serve: Remove from the oven and serve immediately while the cheese is hot and gooey, perfect for pulling apart pieces of bread with the melted brie and toppings.
Notes
- Be careful not to slice all the way through the bread to maintain the loaf’s structure for pulling apart.
- You can substitute pecans with walnuts or almonds depending on preference.
- For extra flavor, sprinkle a pinch of fresh rosemary or thyme on top before baking.
- Serve warm for best gooey texture; leftovers can be reheated gently in the oven.
Nutrition
- Serving Size: 1/6 of the loaf (approximately 150g)
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
