Name: Baked Brie in Bread Bowl with Cranberry Sauce and Thyme
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 round rustic bread boule; 1 wheel of brie (about 12 oz, triple cream preferred); ½ cup whole berry cranberry sauce; 2 tablespoons fresh thyme leaves; 2 tablespoons olive oil; Kosher salt, to taste; Fresh ground pepper, to taste

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This Baked Brie in Bread Bowl with Cranberry Sauce and Thyme is one of those appetizers I reach for when I want to impress with minimal effort. Creamy, molten brie melts into a rustic bread bowl and is topped with tangy cranberry sauce and fresh thyme—creating a beautiful, cozy appetizer that’s ideal for holidays, gatherings, or even a quiet night in.

Why You’ll Love This Recipe

I like how this dish is elegant yet easy to prepare. The bread bowl makes a stunning presentation and doubles as an edible serving dish. The creamy brie contrasts beautifully with the sweet-tart cranberry sauce and earthy thyme, while the crispy edges of the bread offer the perfect bite. It’s warm, festive, and easy to serve with minimal cleanup.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 round loaf of rustic bread (bread boule)
1 wheel of brie (about 12 oz, triple cream recommended)
½ cup whole berry cranberry sauce
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
Kosher salt, to taste
Fresh ground pepper, to taste

directions

I preheat the oven to 350°F (175°C).
I slice off the top quarter of the bread loaf and set it aside. I place the brie on top to trace its shape, then cut out a hollow just large enough to fit the wheel of cheese.
Around the edge of the bread, I make vertical cuts about 1.5 inches apart, slicing three-quarters of the way down to create pull-apart sections for dipping.
I brush the inside and edges of the bread with olive oil and season with salt and pepper. Then, I sprinkle half of the thyme leaves inside the hollowed bread.
I place the brie into the center, spoon the cranberry sauce over the top, and sprinkle on the remaining thyme.
I return the top of the bread to its place and transfer the whole loaf to a parchment-lined baking sheet.
I bake it for 20–25 minutes, or until the brie is gooey and the bread is golden and crisp.
Once baked, I let it cool for a couple of minutes, then remove the top and serve immediately. I like to toast the scooped-out bread pieces and serve them on the side for dipping.

Servings and timing

This recipe serves 6 to 8 as an appetizer. Prep time is about 10 minutes, and bake time is 20–25 minutes, so it’s ready in just over 30 minutes.

Variations

I sometimes swap the cranberry sauce for fig jam or apricot preserves for a different sweet note.
For added texture, I sprinkle chopped walnuts or pecans on top before baking.
Rosemary or sage work beautifully if I’m out of thyme.
I’ve even used camembert in place of brie for a richer, earthier flavor.

storage/reheating

If I have leftovers, I wrap the bread in foil and refrigerate it for up to 2 days. To reheat, I place it in a 350°F oven for about 10 minutes until warm and gooey again. It’s best enjoyed fresh, but it does reheat surprisingly well.

FAQs

Can I use a different type of bread?

Yes, I’ve used sourdough, ciabatta, and even round multigrain loaves. The key is choosing a sturdy bread that can hold the melted cheese without collapsing.

What can I substitute for cranberry sauce?

I like using fig jam, apple butter, or caramelized onions as flavorful alternatives. Even a drizzle of honey with crushed nuts works beautifully.

Can I prepare this ahead of time?

I assemble everything except for baking ahead of time, then cover and refrigerate the bread bowl. When I’m ready to serve, I just pop it into the oven.

How do I keep the bread from getting soggy?

Brushing the inside of the bread with olive oil before baking helps create a barrier that keeps it crisp even after the cheese melts.

Can I add other toppings?

Absolutely. I sometimes add cooked bacon bits, chopped nuts, or a pinch of red pepper flakes for heat before baking.

Conclusion

Baked Brie in a Bread Bowl with Cranberry Sauce and Thyme is a show-stopping appetizer that never fails to impress. It’s cozy, creamy, and packed with flavor in every bite. Whether I’m entertaining for the holidays or just want something special to snack on, this recipe is always a hit—and one I know I’ll keep making again and again.