If you’re looking for a game-changing party snack or a cozy treat to impress your guests, this Cranberry Brie Pull Apart Bread Recipe is pure magic. I absolutely love how the gooey melted brie pairs with the sweet-tart cranberries and the crunch of pecans nestled in soft sourdough—trust me, it’s a showstopper you’ll want to make again and again!
Why You’ll Love This Recipe
- Effortless Elegance: This pull apart bread looks fancy but comes together super easily with minimal prep.
- Perfect Flavor Combo: The creamy brie, tangy cranberries, and crunchy pecans create a balanced bite every time.
- Great for Sharing: It’s designed to pull apart, so it’s a fun communal appetizer for any gathering.
- Family Favorite: My family goes crazy for this during holidays or casual weekend get-togethers!
Ingredients You’ll Need
Each ingredient in this Cranberry Brie Pull Apart Bread Recipe plays a star role—sourdough lends a sturdy yet soft base, while the butter and brown sugar add richness and a touch of sweetness. Here’s the scoop on picking the best components for maximum yum.
- Sourdough bread: I recommend a round loaf with a sturdy crust to hold all those delicious fillings.
- Butter: Softened butter helps everything melt nicely and adds a luscious texture.
- Raw pecans: Fresh pecans bring a satisfying crunch; toast them lightly if you want extra flavor.
- Brown sugar: Adds a warm sweetness that complements the tart cranberries perfectly.
- Brie cheese: A 16-ounce wheel is just right; the creamy melt makes the bread irresistibly gooey.
- Dried cranberries: Tart and chewy, they give pops of bright flavor and beautiful color.
Variations
I love to play around with this Cranberry Brie Pull Apart Bread Recipe depending on the season or what I have on hand—you can make it your own in so many ways!
- Swap the Nuts: I’ve tried walnuts or sliced almonds instead of pecans, and each one adds a unique crunch that’s just as delightful.
- Fresh Cranberries: When in season, chopped fresh cranberries add a tart burst, but just keep an eye on the extra moisture.
- Herb Infusion: Adding a sprinkle of fresh rosemary or thyme into the butter mix takes it to another flavor level—totally worth trying.
- Dairy-Free Option: For a dairy-free twist, use a plant-based brie alternative and vegan butter; it still turns out tasty and indulgent.
How to Make Cranberry Brie Pull Apart Bread Recipe
Step 1: Prep Your Bread Like a Pro
Start by preheating your oven to 350°F (175°C). Now here’s where the magic begins—slice your round sourdough loaf both horizontally and vertically about 1 inch apart, but be sure not to slice all the way through the bottom crust. I like to think of it like scoring the bread so it creates little squares, perfect for stuffing.
Step 2: Make the Pecans & Butter Crumble
In a small bowl, mix 2 tablespoons of softened butter, chopped raw pecans, and brown sugar. Use your hands to get the butter evenly coating the pecans—this creates a crumbly, sweet-nutty topping that melts beautifully inside the bread pockets. Don’t skip this step—it adds tons of flavor and texture!
Step 3: Insert Butter and Fill the Bread
Take the remaining 2 tablespoons of butter and slice it thinly. Carefully insert these slices here and there into the cuts of the bread—you’ll notice the butter melts and keeps everything moist as it bakes. Then stuff your cubed brie generously between the bread squares, followed by sprinkling the dried cranberries and the pecan crumble all over, making sure they fill every crevice.
Step 4: Bake and Enjoy!
Place your loaded loaf on a baking sheet and pop it into the oven for 15-20 minutes until the brie is melted, bubbly, and the top is slightly golden. When it comes out, the whole kitchen smells heavenly! Serve it warm so everyone can pull apart the cheesy, cranberry-studded chunks with ease.
Pro Tips for Making Cranberry Brie Pull Apart Bread Recipe
- Don’t Overslice Your Bread: I learned the hard way that slicing too deep causes the bread to fall apart—keep the base intact for perfect pulling.
- Use Room Temp Butter: Softened butter spreads better and melts evenly, making every bite rich and moist.
- Add Toppings Generously: My family loves it when I pile in extra cranberries and pecans for loads of texture and flavor.
- Serve Warm: I always wait until right before guests arrive to bake it—leftover cold brie just isn’t as drool-worthy!
How to Serve Cranberry Brie Pull Apart Bread Recipe
Garnishes
I usually finish the pull apart bread with a sprinkle of fresh rosemary or thyme right after baking. It adds that beautiful pop of color and a note of earthiness that balances the sweet and cheesy flavors perfectly.
Side Dishes
This appetizer pairs wonderfully with a fresh green salad dressed with a simple balsamic vinaigrette or a bowl of warm soup like butternut squash or tomato basil for a comforting meal experience.
Creative Ways to Present
For holiday gatherings, I’ve arranged the pull apart bread on a festive wooden board surrounded by extra nuts, fresh herbs, and berries. It turns our kitchen counter into an irresistible grazing station everyone can’t help but dive into.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which almost never happens in my house!), wrap tightly in foil or plastic wrap and store in the refrigerator for up to 2 days. I suggest reheating gently to bring back that melty goodness.
Freezing
I’ve frozen assembled but unbaked loaves wrapped in plastic and foil, then thawed and baked them fresh on the day of serving. It’s a great way to prep ahead for parties without sacrificing flavor or texture.
Reheating
To reheat, I pop the bread in a 350°F oven for about 10 minutes until the brie melts again and the bread is warm through. Microwaving tends to make the bread chewy, so I avoid that method whenever possible.
FAQs
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Can I use other types of bread for this recipe?
Absolutely! While sourdough works best because of its sturdy crust and soft interior, you can try a round artisan white or whole wheat boule. Just make sure it’s a firm loaf that can hold up to the pulling and stuffing.
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What if I don’t have brie? What’s a good substitute?
Camembert or a mild, creamy goat cheese can work as substitutes, though brie’s melt and flavor are pretty unique. If you want something milder, a good melting mozzarella could be interesting but lacks that rich buttery taste.
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Can I make this recipe dairy-free or vegan?
Yes! Use vegan butter and a plant-based brie-style cheese. There are several great options out there that melt well and provide similar creamy texture.
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How far in advance can I prepare this?
You can slice and stuff the bread up to 4 hours ahead and keep it refrigerated. Just bring it back to room temperature before baking for best results.
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Is this recipe suitable for a crowd?
Definitely! One 16-ounce brie and a sizable sourdough feeds about 6 people as an appetizer, but you can easily double the recipe to serve more guests.
Final Thoughts
This Cranberry Brie Pull Apart Bread Recipe holds a special place in my heart—it’s easy enough for a weeknight treat but festive enough to bring to any celebration. I love sharing it because it sparks conversation, brings people together, and fills the room with irresistible aromas. Give it a try like you’re making it for your closest friends, and I promise you’ll get the same happy “wow” reactions I do every time!
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
This Cranberry Brie Pull Apart Bread is a delightful and festive appetizer perfect for holiday gatherings or cozy nights in. A round loaf of sourdough bread is sliced into cubes without cutting through the bottom, then generously filled with creamy brie cheese, dried cranberries, and a buttery pecan crumble. Baked until the cheese is melted and gooey, this dish offers a perfect balance of sweet, savory, and nutty flavors that are sure to impress your guests.
Ingredients
Bread:
- 1 round loaf sourdough bread
Butter Mixture:
- 4 tablespoons butter (divided)
- 2/3 cup raw pecans, chopped
- 3 tablespoons brown sugar
Fillings:
- 1 (16 ounce) wheel of brie, cubed
- 1 cup dried cranberries
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the bread.
- Slice the Bread: Carefully slice the sourdough loaf both horizontally and vertically to create approximately 1-inch cubes, making sure not to cut all the way through the bottom, so the loaf stays intact.
- Make Pecan Butter Crumble: In a small bowl, combine 2 tablespoons of softened butter, chopped pecans, and brown sugar. Mix them thoroughly with your hands until you get a crumbly mixture.
- Butter the Bread: Insert thin slices of the remaining 2 tablespoons of butter into the cuts of the bread to add rich flavor and moisture.
- Stuff the Bread: Stuff the cubed brie pieces into all the crevices of the bread. Then add the dried cranberries and sprinkle the pecan crumble evenly throughout the bread, pushing them into the gaps.
- Bake: Place the stuffed loaf on a baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the brie cheese has melted completely and is gooey.
- Serve: Remove from oven and serve immediately while warm to enjoy the melted cheese and buttery crumbs at their best.
Notes
- You can substitute sourdough bread with any crusty round bread like a boule or country loaf.
- For extra flavor, sprinkle some fresh rosemary or thyme with the pecans before baking.
- Use pecans raw or lightly toasted for a nuttier taste.
- If you prefer, substitute dried cranberries with dried cherries or apricots.
- Serve with a side of honey or fig jam for an added touch of sweetness.
- Ensure the brie is at room temperature before cubing to make stuffing easier.
Nutrition
- Serving Size: 1/6 of loaf (about 150g)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 260 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 40 mg
