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
Scale
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
