Cranberry Brie Stuffed Pull-Apart Bread

Introduction

Cranberry Brie Stuffed Pull-Apart Bread is a warm and cozy treat that is also fancy and fun. It’s perfect for sharing with family and friends at parties, holidays, or any time you want a special snack. This bread is filled with gooey melted brie cheese, sweet dried cranberries, and crunchy pecans. Each bite is soft, creamy, sweet, and nutty all at once.

The bread looks just as good as it tastes. The sourdough loaf has lots of little pockets filled with all the yummy ingredients, making it pretty and delicious. It’s a dish everyone will want to grab and enjoy together. Whether you’re having a party or a quiet night, this pull-apart bread is easy to make and fun to eat. It’s the perfect mix of simple and special!

Ingredients:

  • 1 round loaf of sourdough bread
  • 4 tablespoons butter
  • 2/3 cup raw pecans, chopped
  • 3 tablespoons brown sugar
  • 1 (16-ounce) wheel of brie, cubed
  • 1 cup dried cranberries

Preparation:

Step 1: Preheat the Oven Preheat your oven to 350°F (175°C). This ensures your bread will bake evenly and the cheese will melt into gooey perfection.

Step 2: Slice the Bread Take your round sourdough loaf and carefully slice it horizontally and vertically into 1-inch cubes. Be sure not to cut all the way through the bottom of the loaf. The goal is to create pockets within the bread while keeping it intact as a base for the fillings.

Step 3: Prepare the Pecan Crumble In a small mixing bowl, combine 2 tablespoons of butter, chopped pecans, and brown sugar. Using your fingers or a fork, work the butter into the mixture until it forms a crumbly texture. This pecan crumble will add sweetness and crunch to your bread.

Step 4: Insert the Butter Take the remaining 2 tablespoons of butter and slice it into thin slivers. Carefully tuck these slices into the crevices of the sourdough bread. This step is essential for keeping the bread moist and adding richness during the baking process.

Step 5: Stuff the Bread Place the sourdough loaf on a baking sheet lined with parchment paper or foil for easy cleanup. Stuff the cubed brie into the cuts of the bread, distributing it evenly. Next, add the dried cranberries and the pecan crumble into the pockets around the brie. Be generous with the stuffing to ensure every bite is packed with flavor.

Step 6: Bake Transfer the baking sheet to the preheated oven and bake for 15-20 minutes. Keep an eye on the bread during this time. You’ll know it’s ready when the brie has melted into gooey goodness, the cranberries are warm, and the edges of the bread are golden and slightly crisp.

Step 7: Serve Remove the bread from the oven and allow it to cool slightly before serving. Place it on a platter and let guests pull apart pieces, enjoying the gooey cheese, sweet cranberries, and crunchy pecans in every bite.

Variations

  • Savory Twist: Replace cranberries with chopped sun-dried tomatoes and add a sprinkle of Italian seasoning for a Mediterranean flavor.
  • Nut-Free Version: Substitute the pecans with pumpkin seeds or omit them altogether for a nut-free option.
  • Fruit Fusion: Mix dried cranberries with dried apricots or figs for a medley of fruity flavors.
  • Cheese Swap: Experiment with other cheeses like camembert or a sharp white cheddar for a different flavor profile.

Cooking Note:

Make sure the butter and brie are at room temperature before you start assembling the bread. When the butter is soft, it’s much easier to slice and insert into the crevices of the bread without tearing or damaging the loaf. Similarly, room-temperature brie is softer and easier to cut into cubes, making the stuffing process smoother and more efficient. Trying to work with cold butter or cheese can make the task more difficult, as they won’t fit neatly into the bread’s pockets.

When slicing the bread, use a sharp bread knife to make clean, precise cuts. A dull knife can crush or tear the bread, making it harder to stuff and reducing the neat, appealing look of the finished dish. Take your time with this step, ensuring that you don’t cut all the way through the loaf; keeping the base intact helps hold everything together during baking. If the loaf feels a little fragile as you stuff it, don’t worry—it will firm up and hold together beautifully once baked. The melted brie and butter help the bread stay moist and cohesive, while the edges crisp up for the perfect balance of textures. With a little care and patience, your pull-apart bread will turn out stunning and delicious!

Serving Suggestions:

Cranberry Brie Pull-Apart Bread with melted cheese, cranberries, and pecans in a sourdough loaf.

  • Pair this pull-apart bread with a crisp glass of white wine or champagne for a festive touch.
  • Serve alongside fresh fruit, like apple slices or grapes, to complement the creamy brie and tangy cranberries.
  • Offer it as part of a holiday charcuterie board with meats, cheeses, and spreads.

Tips:

  • Use fresh sourdough bread for the best results. A day-old loaf will work but may be slightly drier.
  • To avoid messy servings, provide small plates and napkins for your guests.
  • Reheat leftovers in a warm oven to bring the bread back to its gooey, delicious state.

Prep Time:

10 minutes

Cooking Time:

15-20 minutes

Total Time:

25 minutes

Nutritional Information:

  • Calories: 297 kcal per serving
  • Protein: 7 grams
  • Sodium: 400 mg

FAQs

Can I make this recipe ahead of time? Yes, you can prepare the stuffed bread and refrigerate it for a few hours before baking. Simply cover it with foil to keep it fresh and bake when ready to serve.

Can I freeze leftovers? This dish is best served fresh, but you can freeze leftovers. Wrap them tightly in foil and store in an airtight bag. Reheat in the oven for best results.

Can I use a different type of bread? While sourdough works best for its sturdy texture, you can use a round boule or French bread if sourdough is unavailable.

What can I substitute for brie? Camembert or a creamy Havarti cheese are excellent substitutes if brie isn’t your favorite.

Is this recipe gluten-free? No, but you can make it gluten-free by using a gluten-free loaf of bread.

Conclusion

Cranberry Brie Stuffed Pull-Apart Bread is an easy yet impressive appetizer that’s sure to become a favorite at gatherings. With its combination of gooey cheese, sweet cranberries, crunchy pecans, and buttery bread, this dish offers a medley of textures and flavors that’s hard to resist. Whether you’re hosting a holiday party or indulging in a cozy evening at home, this pull-apart bread will add a touch of elegance and warmth to your table. So grab a loaf of sourdough and get ready to impress your guests with this simple, shareable delight!

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Cranberry Brie Pull-Apart Bread with melted cheese, cranberries, and pecans in a sourdough loaf.

Cranberry Brie Stuffed Pull-Apart Bread


  • Author: Diana Carrozza
  • Total Time: 25 minutes

Description

This Cranberry Brie Pull-Apart Bread is a warm, gooey appetizer that blends tangy cranberries, creamy brie, and sweet, crunchy pecans in a buttery sourdough loaf. Perfect for holiday gatherings or cozy nights in, this shareable treat is irresistibly delicious.


Ingredients

Scale
  • 1 round loaf of sourdough bread
  • 4 tablespoons butter
  • 2/3 cup raw pecans, chopped
  • 3 tablespoons brown sugar
  • 1 (16-ounce) wheel of brie, cubed
  • 1 cup dried cranberries

Instructions

Step 1: Preheat the Oven Preheat your oven to 350°F (175°C). This ensures your bread will bake evenly and the cheese will melt into gooey perfection.

Step 2: Slice the Bread Take your round sourdough loaf and carefully slice it horizontally and vertically into 1-inch cubes. Be sure not to cut all the way through the bottom of the loaf. The goal is to create pockets within the bread while keeping it intact as a base for the fillings.

Step 3: Prepare the Pecan Crumble In a small mixing bowl, combine 2 tablespoons of butter, chopped pecans, and brown sugar. Using your fingers or a fork, work the butter into the mixture until it forms a crumbly texture. This pecan crumble will add sweetness and crunch to your bread.

Step 4: Insert the Butter Take the remaining 2 tablespoons of butter and slice it into thin slivers. Carefully tuck these slices into the crevices of the sourdough bread. This step is essential for keeping the bread moist and adding richness during the baking process.

Step 5: Stuff the Bread Place the sourdough loaf on a baking sheet lined with parchment paper or foil for easy cleanup. Stuff the cubed brie into the cuts of the bread, distributing it evenly. Next, add the dried cranberries and the pecan crumble into the pockets around the brie. Be generous with the stuffing to ensure every bite is packed with flavor.

Step 6: Bake Transfer the baking sheet to the preheated oven and bake for 15-20 minutes. Keep an eye on the bread during this time. You’ll know it’s ready when the brie has melted into gooey goodness, the cranberries are warm, and the edges of the bread are golden and slightly crisp.

Step 7: Serve Remove the bread from the oven and allow it to cool slightly before serving. Place it on a platter and let guests pull apart pieces, enjoying the gooey cheese, sweet cranberries, and crunchy pecans in every bite.

Notes

Ensure the butter and brie are at room temperature before stuffing to make them easier to work with. Use a sharp bread knife for precise cuts in the bread, and don’t worry if the loaf feels fragile—it will hold up during baking.

  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes

Nutrition

  • Calories: 297 kcal per serving
  • Sodium: 400 mg
  • Protein: 7 grams

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