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
Scale
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
