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How to Make Delicious Cranberry Brie Bread

Cranberry Brie Bread

A warm, pull-apart sourdough boule stuffed with melted Brie, whole-berry cranberry sauce, and rosemary butter. It is a festive appetizer that is easy to share and ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 16-ounce loaf Large round sourdough boule
  • 8 ounces Brie cheese, chilled
  • 1/2 to 3/4 cup Whole-berry cranberry sauce
Flavorings
  • 4 tablespoons Unsalted butter, melted
  • 1 tablespoon Fresh rosemary, finely chopped
  • 1 tablespoon Fresh thyme, optional
  • 1 clove Garlic clove, minced, optional
Optional Toppings
  • 2 tablespoons Chopped pecans or walnuts
  • 1 pinch Kosher salt, if cranberry sauce is unsalted

Method
 

Step-by-Step
  1. Heat the oven to 350 to 375°F and line a baking sheet with foil or parchment. Set the prepared pan aside so it is ready for the filled loaf.
  2. Use a serrated knife to cut the sourdough boule into roughly 1-inch squares in a crosshatch pattern. Cut close to the bottom without slicing all the way through so the loaf remains intact.
  3. Cut the chilled Brie into thin pieces or small slices. Insert the cheese into the bread openings, spreading it throughout the loaf.
  4. Spoon 1/2 to 3/4 cup cranberry sauce into the same openings as the Brie. Distribute it evenly, but avoid packing the cuts too full.
  5. Stir the melted butter with rosemary and, if using, thyme and minced garlic. Drizzle the mixture over the boule, directing some of the butter into the cuts.
  6. Place the loaf on the lined pan and wrap it loosely in foil. Bake for about 15 minutes, until the Brie begins to melt.
  7. Open the foil and continue baking for 5 to 10 minutes. Remove the loaf when the Brie is fully melted and the top is crisp.
  8. Sprinkle the hot bread with chopped pecans or walnuts and additional herbs if desired. Let it rest for about 5 minutes, then serve warm.

Notes

Chill the Brie for 15 to 20 minutes before slicing. Use thick cranberry sauce and place the loaf on foil or in a small baking dish to catch any melted cheese and sauce.