Warm, gooey, and made for sharing — this Baked Brie in Pull-Apart Bread with Cranberry is the ultimate holiday appetizer. A whole wheel of creamy brie is tucked into a crusty bread loaf, topped with sweet-tart cranberry sauce and fresh thyme, then baked until the cheese is molten and the bread is golden and crisp. Tear, dip, and watch it disappear.
Ingredients
- 1 round bread loaf or sourdough boule
- 1 brie wheel (about 8 oz), rind intact
- 1/2 cup cranberry sauce
- 4–5 sprigs fresh thyme (plus extra for garnish)
- 3 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 tablespoon honey (optional)
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper
Instructions
- Cut the bread: Preheat the oven to 375°F (190°C). Using a serrated knife, cut a crosshatch pattern into the top of the bread loaf — deep cuts about 1 inch apart in both directions, stopping about 1 inch from the bottom so the loaf stays intact.
- Insert the brie: Cut a circle in the center of the loaf slightly smaller than the brie wheel and scoop out the bread to create a well. Place the brie wheel into the well so it sits snugly.
- Add cranberry and thyme: Spoon the cranberry sauce over the top of the brie. Drizzle the melted butter mixed with minced garlic into the bread cuts, drizzle honey over the brie if using, and tuck the thyme sprigs into the cuts. Season with sea salt and black pepper.
- Bake until melty: Wrap the loaf loosely in foil and bake for 15 minutes, then unwrap and bake for another 10–15 minutes until the bread is golden and crisp and the brie is fully melted and bubbling.
- Serve warm: Transfer to a serving board, garnish with extra fresh thyme, and serve immediately while the cheese is hot and gooey. Guests tear off pieces of bread and scoop up the melted brie and cranberry.
Tip: Make sure the brie is at room temperature before baking so it melts evenly — cold brie can stay firm in the center.
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