PREP TIME: 10 MINS | TOTAL TIME: 35 MINS | YIELDS: 6
This cranberry Brie pull-apart bread is a beauty! At first, I was very intimidated and never thought that I can pull this off. When I started making this, I am surprised that it’s so easy to make! Our favourite pull-apart bread dressed in a whole new level!
I plan on making this again this coming Holiday. This bread has been part of our Thanksgiving for years. This year I decided to include this on our Christmas menu. But before that, I will bring this to our office’s dinner party the day after today. Everyone is looking forward so I’ll make sure to whip up two batches of this pull-apart bread. Freaking delicious, it is no doubt why this is always a hit!
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INGREDIENTS
1/2 cup (1 stick) melted butter
1 large boule
1 (15 ounces) can whole-berry cranberry sauce
1 (8 ounces) wheel Brie, cut into thin strips
2 teaspoons fresh thyme leaves
2 teaspoons freshly chopped rosemary
Kosher salt
Freshly ground black pepper
How to make Cranberry Brie Pull-Apart Bread
Step 1: Prepare the oven. Preheat it to 350 degrees. Using parchment paper, line a large baking sheet.
Step 2: Crosshatch boule, slicing every inch in both directions with a serrated knife. Make sure not to slice to the bottom.
Step 3: Place the melted butter, thyme, and rosemary in a small bowl. Mix well and season with salt and pepper. With this, brush the boule, ensuring to get inside the crosshatches.
Step 4: Fill each crosshatch with Brie and cranberry sauce. In a foil, completely wrap the bread. Place in the preheated oven and bake the bread for approximately 20 minutes or until the cheese is melty and the bread is toasty.
Step 5: Remove from the oven when done and allow the bread to cool for about 5 minutes. Serve and enjoy!
Ingredients
- 1/2 cup (1 stick) melted butter
- 1 large boule
- 1 (15 ounces) can whole-berry cranberry sauce
- 1 (8 ounces) wheel Brie, cut into thin strips
- 2 teaspoons fresh thyme leaves
- 2 teaspoons freshly chopped rosemary
- Kosher salt
- Freshly ground black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. Using parchment paper, line a large baking sheet.
Step 2: Crosshatch boule, slicing every inch in both directions with a serrated knife. Make sure not to slice to the bottom.
Step 3: Place the melted butter, thyme, and rosemary in a small bowl. Mix well and season with salt and pepper. With this, brush the boule, ensuring to get inside the crosshatches.
Step 4: Fill each crosshatch with Brie and cranberry sauce. In a foil, completely wrap the bread. Place in the preheated oven and bake the bread for approximately 20 minutes or until the cheese is melty and the bread is toasty.
Step 5: Remove from the oven when done and allow the bread to cool for about 5 minutes. Serve and enjoy!
