Name: Brie Cranberry Pull-Apart Bread
Prep time: 10 min
Cook time: PT-488375H57M10S
Total time: PT-488375H57M10S
Cuisine: American
Ingredients: 1 loaf sourdough bread; 8 oz Brie cheese, cut into chunks; 1 cup cranberry sauce (whole berry or jellied); 2 tablespoons fresh thyme, chopped; 4 tablespoons butter, melted; Salt and pepper, to taste

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This Brie Cranberry Pull-Apart Bread is a warm, melty, festive appetizer that’s perfect for the holidays—or honestly, any time I want to impress without much effort. The combination of creamy Brie, sweet-tart cranberry sauce, and crusty sourdough makes it a flavor-packed centerpiece. It’s cheesy, gooey, buttery, and incredibly satisfying to pull apart and share.

Why You’ll Love This Recipe

I love this recipe because it delivers on every level—it’s easy to assemble, always looks beautiful straight from the oven, and tastes like something out of a gourmet bakery. The Brie melts down into the bread crevices, while the cranberry sauce adds a perfect sweet contrast. The fresh thyme and butter tie it all together with a savory finish. I always get asked for the recipe when I bring it to a party.

Ingredients

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

1 loaf sourdough bread
8 oz Brie cheese, cut into chunks
1 cup cranberry sauce
2 tablespoons fresh thyme, chopped
4 tablespoons butter, melted
salt and pepper, to taste

Directions

I preheat the oven to 350°F (175°C).
I place the sourdough loaf on a cutting board and make deep crisscross cuts into the bread, making sure not to slice all the way through to the bottom.
I stuff the cuts with pieces of Brie and spoonfuls of cranberry sauce, pressing gently to get the fillings deep into the loaf.
I pour the melted butter evenly over the top, letting it seep into all the cracks.
I sprinkle the loaf with chopped thyme, a pinch of salt, and freshly ground black pepper.
I wrap the loaf loosely in foil and place it on a baking sheet.
I bake it covered for 15–20 minutes, then remove the foil and bake for another 5–10 minutes until the top is golden and crisp.
I serve it warm so the cheese stays melty and pull-apart perfection.

Servings and timing

This recipe serves 6–8 as an appetizer.

Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

Add nuts: I sprinkle chopped toasted pecans or walnuts inside the bread for a crunchy element.
Use different cheese: If I’m out of Brie, I use Camembert or even a combo of Brie and mozzarella for extra gooeyness.
Savory switch-up: I’ve made a version with caramelized onions instead of cranberry for a savory twist.
Cranberry-orange: Adding a little orange zest to the cranberry sauce brightens up the flavor.
Mini loaves: I make individual portions with small rolls for a fun party snack.

storage/reheating

This bread is best served fresh and hot, but if I have leftovers, I wrap them in foil and store in the fridge for up to 2 days. To reheat, I bake it in a 300°F (150°C) oven for about 10 minutes until the cheese is melty again. I avoid microwaving it because the bread can get soggy.

FAQs

Can I make this ahead of time?

Yes, I assemble the bread a few hours ahead and keep it covered in the fridge. When I’m ready to serve, I bake it fresh.

What kind of cranberry sauce works best?

Both homemade and canned work well. I like using whole berry sauce for texture, but jellied cranberry is fine too if that’s what I have.

Can I use a different type of bread?

Yes, any crusty round loaf will do—like Italian or French bread. Just make sure it’s firm enough to hold the fillings without falling apart.

What if I don’t have fresh thyme?

Dried thyme works in a pinch, but I reduce the amount to 1 teaspoon. Rosemary is also a nice alternative.

Is this dish vegetarian?

Yes, as long as the Brie is made with vegetarian-friendly rennet. Always check the label if that’s a concern.

Conclusion

Brie Cranberry Pull-Apart Bread is one of those show-stopping appetizers that feels festive and luxurious but couldn’t be easier to make. With just a handful of ingredients and a few minutes of prep, I get a warm, gooey, shareable dish that disappears fast at any gathering. It’s the perfect combo of sweet, savory, and cheesy—and once I made it, it became a staple for every holiday season.