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Cranberry Brie Pull-Apart Bread

Cranberry Brie pull-apart bread is baked until the cheese is melted and the edges are crisp. A rosemary butter topping and whole-berry cranberry sauce fill the crosshatch cuts in a sourdough boule.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting time 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1 sourdough boule 16-ounce, round
For the filling
  • 8 oz Brie cheese rind on or removed, cut into 1/2-inch cubes
  • 0.5 cup whole-berry cranberry sauce
For the butter topping
  • 4 tbsp unsalted butter melted
  • 1 tsp fresh rosemary finely chopped

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare the bread
  1. Heat the oven to 350°F.
  2. Line a rimmed baking sheet with foil.
  3. Set the boule on the baking sheet.
  4. Cut a 1-inch crosshatch pattern into the top, stopping before you cut through the bottom.
Make the butter topping
  1. Stir the melted butter and rosemary together.
Fill and bake the bread
  1. Tuck the Brie cubes and cranberry sauce into the cuts, distributing them throughout the loaf.
  2. Drizzle the rosemary butter into the cuts.
  3. Wrap the loaf loosely in the foil.
  4. Bake for 20 minutes.
  5. Uncover and bake for 10 to 15 minutes, until the Brie is melted and the bread is crisp around the edges.
  6. Let the bread rest for 5 minutes before serving.

Notes

For easier filling, cut the crosshatch without slicing through the bottom crust. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free option, use a gluten-free boule.