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Cranberry Brie Pull-Apart Bread

Cranberry brie pull-apart bread is baked in a crosshatched sourdough boule with buttery rosemary, melted Brie, and whole-berry cranberry sauce. The edges turn crisp while the center stays soft and easy to pull apart.
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Prep Time 15 minutes
Cook Time 33 minutes
Resting 5 minutes
Total Time 53 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1 sourdough boule 1-pound, round
For the butter topping
  • 4 tbsp unsalted butter
  • 1 cloves garlic minced
  • 1 tsp rosemary fresh, finely chopped
For the filling
  • 8 oz Brie cut into 1/2-inch pieces
  • 1 cup cranberry sauce whole-berry

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

Prepare the bread
  1. Heat the oven to 350°F.
  2. Line a rimmed 13x18-inch baking sheet with foil.
  3. Cut the boule into a 1-inch crosshatch grid, stopping about 1/2 inch above the bottom, and set it on the baking sheet.
Make the butter topping
  1. Melt the butter in a small microwave-safe bowl.
  2. Stir in the garlic and rosemary.
  3. Gently open the cuts in the bread.
  4. Spoon the butter mixture evenly into the cuts.
Fill and bake
  1. Tuck the Brie pieces and cranberry sauce into the cuts, alternating them as you work around the loaf.
  2. Cover the bread loosely with foil and bake for 20 to 25 minutes.
  3. Uncover and bake for 8 to 12 minutes, until the Brie is melted and the bread is crisp around the edges.
  4. Let the bread rest for 5 minutes before serving.

Notes

For easier filling, gently open the cuts without pulling the loaf apart. Refrigerate leftovers for up to 3 days; freeze leftovers for up to 2 months. A gluten-free sourdough boule can be used for a gluten-free option.