Cranberry Brie Pull Apart Bread is such a FUN holiday appetizer that everyone will be grabbing for! This pull apart bread with brie is made with a big loaf of sourdough or French boule, a wheel of brie cheese, cranberry sauce, pecans, and butter and is simply irresistible.
When it comes to new holiday recipes, I’m all about the appetizers and the desserts/cookies. Yes, I love cooking beef tenderloin and prime rib, but those recipes are tried and true, and we don’t tend to stray from the classics. Plus, those would recipes cost a lot of money to test…ha!
I seriously love holiday appetizers and the hardest thing about them is deciding which one to make. Usually I can’t decide if it’s going to be Sausage Stuffed Mushrooms or Chipotle Cranberry Meatballs, but now I know it’s definitely going to be this Cranberry Brie Pull Apart Bread!
This recipe is really so easy to make. To start, you’ll cut the loaf of bread (preferably a round loaf) vertically and then horizontally to create approximately 1-inch cubes of bread.
Next, you’ll cut a wheel of brie cheese into small chunks, and then stuff them between the cubes of bread. This is a little time consuming, but very easy. After the brie cheese, apply the cranberry sauce. Take a spoon and shove the sauce between the cubes and on top of the cheese. It’s okay if some of the sauce is more or less on top of the bread. After the cranberry sauce, sprinkle the bread with chopped pecans, along with pushing some between the bread cubes. Lastly, brush the entire loaf with butter. Don’t be shy!
Bake the loaf in a 350 degree oven for about 20 minutes to get the entire loaf warmed and the brie cheese melted.
Serve cranberry brie pull apart bread topped with fresh thyme and enjoy!
I don’t see why not! I would say you can prep the pull apart bread up until the baking step. This really is best warm, so pop it in the oven 20-25 minutes prior to serving and it will be perfectly gooey and delicious once you’re ready to eat.
Brie is perfect for this recipe, but I think a couple of other types of cheeses could be used. I would use a soft/semi-soft cheese like camembert, cambozola, blue cheese, and gorgonzola cheese in place of the brie cheese, if brie isn’t your preference.
I think that would be fine, if you don’t mind the canned variety.
I think a bread with a crusty outside and a soft inside, like sourdough, is perfect for pull apart bread. I’ve also used a French boule with great results!