Cranberry Brie Pull-Apart Bread

🧀 Cranberry Brie Pull-Apart Bread Recipe

Ingredients:

• 1 round loaf of sourdough or crusty artisan bread

• 8 oz (225g) Brie cheese, rind on or off (your preference), cut into small cubes

• ½ cup cranberry sauce (store-bought or homemade)

• 2 tbsp unsalted butter, melted

• 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)

• 1 tsp fresh thyme leaves (optional)

• 1–2 tbsp chopped pecans or walnuts (optional, for crunch)

• Salt, to taste

Instructions:

1. Preheat oven to 350°F (175°C).

2. Prep the bread:

   • Using a sharp serrated knife, cut the bread into a grid (crosshatch) pattern: slice parallel lines about 1 inch apart, without cutting all the way through to the bottom. Then rotate and slice again to form cubes.

   • Be careful not to slice through the base — you want it to stay intact.

3. Stuff the bread:

   • Gently pry apart the bread sections.

   • Insert pieces of Brie into the crevices.

   • Spoon cranberry sauce into various crevices, trying to distribute evenly.

   • Sprinkle in nuts (if using) and herbs throughout the bread cuts.

4. Butter & season:

   • Mix the melted butter with rosemary, thyme (if using), and a pinch of salt.

   • Drizzle this mixture over the entire loaf, making sure it seeps into the cuts.

5. Bake:

   • Wrap the stuffed loaf loosely in foil and place it on a baking sheet.

   • Bake for 15 minutes.

   • Unwrap the foil and bake uncovered for an additional 10 minutes, or until the cheese is melty and the bread is golden and slightly crispy on the edges.

6. Serve immediately:

   • Serve hot, pulling pieces apart with your fingers or using tongs.

   • Optional: drizzle with a little honey or balsamic glaze for extra richness.

📝 Tips:

• Brie: Leave the rind on for more structure and flavor, or remove if you prefer it extra creamy.

• Cranberry sauce: Whole berry style works best, but jellied can be used in a pinch.

• Customize: Try with fig jam, caramelized onions, or a bit of prosciutto if you’re feeling creative.