Cranberry Brie Pull-Apart Bread is a festive, crowd-pleasing appetizer with sweet and tangy cranberry sauce and creamy, melty brie. This pull-apart bread is perfect for holiday gatherings, as each bite delivers a delicious combination of buttery sourdough bread, melted brie cheese, spicy jalapeños, and tangy cranberry sauce. It’s a dish that’s simple to assemble in 30 minutes and impressive to serve.
This Cranberry Brie Pull-Apart Bread is an easy, delicious way to bring holiday flavors to the table in a shareable, crowd-pleasing form that’s sure to impress. Whether for Thanksgiving, Christmas, or any winter celebration, this appetizer is bound to be a hit!
This pull-apart bread draws inspiration from classic cheesy appetizers and the seasonal flavors of the holidays. Brie is a well-loved soft cheese known for its luxurious melt, which pairs wonderfully with the vibrant, tangy flavor of cranberries.
It's a great way to reuse leftover cranberry sauce from any holiday meal! If you love cranberry dishes during the holidays, be sure to try Cranberry Chutney, Cranberry Coffee Cake Muffins, or a Cranberry Pistachio Goat Cheese Log.
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Why You'll love this Recipe
People love this appetizer because:
- It's warm, cheesy, and just a bit indulgent—the best comfort food for fall and winter gatherings.
- Pull-apart sourdough bread is ideal for sharing, making it a perfect appetizer for any holiday party.
- This appetizer is ready in 30 minutes and easy to assemble.
Ingredients - Notes and Substitutions
- Bread - A round sourdough loaf or a thick-crust boule works best for this recipe, as it holds up to the fillings and doesn’t get soggy. A regular loaf of crusty bread works as well, just make horizontal cuts instead.
- Cranberry Sauce - Use my homemade Spiced Ginger Cranberry Sauce or store-bought cranberry sauce. Leftover cranberry sauce is best because it's not as runny.
- Brie Cheese - Brie is the perfect holiday melty cheese. You can keep or remove the rind depending on personal preference. Camembert is a great substitute.
- Herbs - Thyme and rosemary are a delicious holiday blend. Use sage for a different herbaceous flavor.
- Jalapeño - Jalapeño is the perfect spicy missing piece to this appetizer. Feel free to omit it, remove the seeds, or use pickled jalapeños.
- Butter - Use salted butter. Sprinkle flaky salt on top of the loaf if you use unsalted butter.
How to make Cranberry Brie Pull-Apart Bread
Preheat the oven to 350℉.
- Step 1: Make 1-inch thick slices ¾ of the way through the loaf with a bread knife.
- Step 2: Slice the bread in the same manner other way in a cross hatch pattern. Be sure not to slice all the way through the bread.
- Step 3: Mix chopped thyme and rosemary with the melted butter.
- Step 4: Brush the herby butter on the bread in the cuts and on the top of the loaf.
- Step 5: Spoon the cranberry sauce into the bread.
- Step 6: Slice the brie into thin pieces.
- Step 7: Stuff the bread generously with the brie slices.
- Step 8: Top the loaf with fresh jalapeño slices.
- Step 9: Place the loaf on a baking tray and bake for 15-20 minutes, or until the brie is melty and the bread's crust is crispy.
Hint: If the loaf starts falling apart and spreading too much, wrap the loaf in foil or place oven-safe bowls around the loose parts of the loaf to keep it's shape.
Expert Tips and Tricks
- Use a sturdy bread: Sourdough or a thick-crust boule works best for this recipe. It holds up to the fillings and doesn’t get soggy. A drawback is that it can be hard to rip the bottom crust.
- Cranberry sauce options: For extra flavor, add a bit of orange zest or cinnamon to your cranberry sauce. Both fresh homemade spiced ginger cranberry sauce and store-bought work well, but make sure the sauce isn’t too runny. Dried cranberries also work.
- Easy slicing: Use a bread serrated knife to slice the bread. It makes it easier to get clean cuts without tearing the loaf.
- Flavor Variations: Add crushed pecans or walnuts for a nutty crunch, or swap rosemary and thyme with fresh sage for a different herbaceous note.
Serving Suggestions
Cranberry Brie Pull-Apart Bread is best served straight out of the oven while the brie is gooey and the bread is warm. Place the bread on a serving board and let everyone pull apart pieces using small forks or toothpicks.
It’s perfect as an appetizer alongside other holiday favorites like a Cranberry Pistachio Goat Cheese Log, Mango Chutney Brie Bites, Pear Brie Cracker Bites, and Achaari Deviled Eggs.
Storage Instructions
If you have leftovers, wrap them tightly in saran wrap and store in the refrigerator for up to 3 days. To reheat, pop the bread in the oven at 325°F (160°C) for about 10 minutes, or until warmed through and the cheese is melty.
Note that the bread will be softer when reheated, but it will still be delicious!
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Cranberry Brie Pull-Apart Bread
Ingredients
- 1 loaf sourdough boule
- 3 tablespoons salted butter, melted
- 2 teaspoon rosemary, finely chopped
- 1 teaspoon thyme, finely chopped
- 1 cup cranberry sauce
- 8 oz brie cheese, thinly sliced
- 1 large jalapeño, sliced
Instructions
- Preheat your oven to 350°F. Place the loaf of bread on a cutting board and use a bread knife to cut a crosshatch pattern (1-inch squares) across the top, stopping just before you reach the bottom of the loaf to keep it intact.
- In a small bowl, mix the melted butter with chopped rosemary and thyme. Gently separate the bread pieces and brush the herby butter in the cuts. Reserve a bit of butter for brushing on top of the loaf at the end.
- Place slices of brie and spoonfuls of cranberry sauce in between the cuts. Try to distribute them evenly so that every piece has a bit of both cheese and cranberry. Brush the reserved butter on top of the bread and top with sliced jalapeños.
- Place the loaf on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the brie is fully melted and the top of the bread is golden and crispy.
- Remove from the oven and garnish. Serve warm, with small forks or toothpicks for easy pulling.
Abha Garg says