Cranberry Brie Pull-Apart Bread

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This Cranberry Brie Pull-Apart Bread is what holiday dreams are made of—golden, buttery bread cubes stuffed with creamy Brie and draped in sweet-tart cranberry sauce. It’s the kind of appetizer that vanishes in minutes and gets everyone asking for the recipe before the main course even hits the table. Each bite is a warm mix of crisped edges, gooey cheese, and juicy cranberry bursts.

Whether you’re entertaining for the holidays, hosting a wine night, or needing a simple way to use up leftover cranberry sauce, this recipe delivers. It looks fancy, tastes indulgent, and yet is incredibly easy to throw together. You only need a handful of ingredients to make a dish that feels extra special.

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What Kind of Bread Works Best for Pull-Apart Recipes?

You want something crusty yet soft—a round sourdough loaf or a pullman-style French bread works perfectly. It needs structure to hold up while baking, but also a tender interior to soak up all that melted Brie and cranberry.

Avoid pre-sliced bread or anything too soft like sandwich loaves. The denser the crumb, the better it pulls apart after baking.

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Ingredients for the Cranberry Brie Pull-Apart Bread

Sourdough or French Bread Loaf – This acts as your base and needs to be unsliced with a sturdy crust and soft interior.

Brie Cheese – Creamy, meltable, and slightly tangy, Brie is the heart of this recipe. Slice off the rind if you prefer a smoother melt.

Cranberry Sauce – Homemade or canned works! Look for whole berry for more texture.

Butter – Melted butter helps the bread crisp up while adding a rich, savory balance to the sweet cranberries.

Fresh Rosemary (optional) – A few chopped needles go a long way in adding earthy depth. Plus, it’s festive.

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How To Make the Cranberry Brie Pull-Apart Bread

Step 1: Prep the Bread

Start by preheating your oven to 350°F (175°C). Take your round sourdough or French bread loaf and slice it in a crosshatch pattern—about 1-inch apart both vertically and horizontally. Be careful not to cut all the way through to the bottom. The goal is to create deep pockets while keeping the loaf intact.

Step 2: Tuck in the Brie

Cut your Brie into thin slices or small cubes. Tuck a piece of Brie into each crevice of the cut bread. You want a bit of Brie in every section so every pull-apart bite gets some creamy goodness.

Step 3: Add the Cranberry Sauce

Spoon cranberry sauce over the bread, letting it drip into the cracks and coat the top. Don’t be shy with the sauce—you want that sweet-tart flavor to shine. If you’re using leftover homemade cranberry sauce, warm it slightly to help it spread more easily.

Step 4: Drizzle with Butter

Melt your butter and drizzle it generously over the bread, aiming to let some flow down into the crevices. This will help the bread crisp while baking and add a buttery richness.

Step 5: Optional Rosemary Touch

If using fresh rosemary, sprinkle a few chopped leaves over the top. It adds a lovely herbal note and a holiday vibe.

Step 6: Bake Until Golden

Wrap the loaf loosely in foil and bake for 15 minutes. Then, uncover and bake for another 10 minutes or until the cheese is melted and the bread is golden and crisp on the edges.

Step 7: Serve Hot and Enjoy

Serve immediately while hot and melty. Place it on a serving board and let guests pull apart the cheesy, cranberry-filled pieces. Total showstopper!

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Serving and Storing Cranberry Brie Pull-Apart Bread

This pull-apart bread is best served warm, fresh from the oven when the cheese is gooey and the cranberry sauce is bubbly. It makes a stunning appetizer centerpiece on a holiday table or an indulgent side dish with a glass of wine. Serve it straight on a wooden board or a cast iron skillet for a rustic look that invites guests to dive in.

If you have leftovers (a rare thing!), wrap them in foil and store in the fridge for up to 2 days. To reheat, pop it back in a 350°F oven for about 10-12 minutes until warmed through. Microwaving works too, but the bread may soften more than crisp.

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Frequently Asked Questions

How far ahead can I prep this recipe?

You can prep the bread a few hours ahead—slice it, add the cheese and cranberry, then cover and refrigerate. Drizzle with butter and bake just before serving.

Can I use different cheese?

Yes! Camembert or a creamy goat cheese works nicely. Just make sure it’s meltable and has a soft rind or none at all.

What kind of cranberry sauce should I use?

Whole berry cranberry sauce works best for texture, but jellied can be used in a pinch. Homemade or store-bought both work great.

Can I freeze this?

Freezing is not ideal, as the texture of the bread and cheese may become soggy or grainy. It’s best enjoyed fresh or refrigerated short-term.

Do I have to remove the Brie rind?

Not at all. The rind is edible and melts into the bread nicely. If you prefer a smoother texture, feel free to trim it off.

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Want More Holiday Bread & Appetizer Ideas?

If this Cranberry Brie Pull-Apart Bread has you craving more festive bites, here are some other crowd-pleasing ideas from the blog that will light up your holiday table:

• Cinnamon Sweet Alabama Pecanbread is a gooey, nutty treat that’s perfect alongside morning coffee or dessert.

• Cheesy Cauliflower Patties make a great low-carb appetizer or side with a crispy golden crust.

• Red Lobster’s Cheese Biscuit Loaf is another pull-apart style bread that’s ultra cheesy and comforting.

• Old-Time Oven Peach Cobbler brings a sweet and juicy Southern finish to your holiday spread.

• Green Olive and Feta Cheese Dip is a bold, briny crowd-pleaser that’s ready in minutes.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest holiday board so you can whip it up whenever the craving hits.

And tell me in the comments—did you stick with classic cranberry or try something unexpected? Maybe added a little orange zest or a drizzle of honey?

I’d love to hear how you made this pull-apart beauty your own. Share a pic and tag me too! For more daily recipe ideas, check out my Pinterest at Life with Jam.

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