Cranberry Brie Pull-Apart Bread
Posted: 10/02/25
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This super easy Cranberry Brie Pull-Apart Bread recipe is sure to be the star of your next holiday party! A simple sourdough is stuffed with gooey brie, tart cranberry sauce and a next-level honey butter and rosemary drizzle for a 6-ingredient Thanksgiving appetizer that is sure to impress!
Why You’ll Love This Recipe
- The rich, gooey cheese contrasts really well with the sweet, tart cranberry sauce. And the sourdough bread is not just there to get those delicious flavors to your mouth, it adds crispness and crunch too!
- Every holiday party needs a centrepiece, and this Cranberry Brie Pull-Apart bread looks far more impressive than it was tricky to make. It’s such an easy recipe for your next gathering: just add another fun appetizer like our Vegetarian Stuffed Mushrooms, or our super crunchy Air Fryer Fried Pickles, and a bottle of bubbles, and you’ve got yourself a party!
Chef’s Tips
- Jarred cranberry sauce is totally fine here, but this is the cranberry sauce recipe we love when making it from scratch!
- Don’t like brie or want to make this Thanksgiving pull-apart bread vegetarian-friendly? Any other wheel of similar cheese that melts really well will work here. You can also sub out the rosemary for fresh thyme if you prefer.
Frequently Asked Questions
Do I have to use sourdough in this pull-apart bread recipe?
No, but the slight tang of sourdough pairs really well with the brie and cranberry filling. If you don’t like or you can’t find sourdough, any similar crusty bread will do.
Can I make this pull-apart bread ahead?
You can assemble the bread up to 2 hours before baking so you can get ahead of your guests arriving.
Other Holiday Recipes You’ll Love
- White Wine Apple Cider Sangria
- Keto Cranberry Sauce with Swerve
- Perfect Gluten Free Pecan Pie
- Simple Sausage Stuffed Mushrooms
- Crispy Vegan Potato Latkes
- Homemade Gluten Free Gingersnaps
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Cranberry Brie Pull-Apart Bread
This super easy Cranberry Brie Pull-Apart Bread recipe is perfect for holiday entertaining, you can assemble it ahead and then all you have to do is bake it before your guests arrive!
Ingredients
- 1 large round sourdough bread about 1 ½ to 1 ¾ lbs, unsliced
- ½ cup butter 1 stick
- 3 tablespoons honey
- 1 teaspoon chopped fresh rosemary
- 16 ounce wheel of brie chopped or cubed
- 1 ½ cups whole berry cranberry sauce fresh or canned is fine
- Kosher salt to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil. Cut bread with a serrated knife from the top nearly to the bottom in diagonal 1-inch diamonds (do not cut through).
- Combine melted butter, honey, rosemary, and salt in a small bowl.
- Gently pull bread open at cuts and evenly drizzle with half of the butter mixture.
- Stuff each space with brie and cranberry sauce and wrap bread in foil. Bake until cheese has melted, about 20 minutes.
- Place loaf on prepared baking sheet and drizzle with remaining butter mixture.
- Bake until the Brie is melted and the bread is toasty, 20 to 25 minutes. Serve immediately.
Notes
To make this vegetarian-friendly: Switch out the brie for another easily-melting wheel of soft cheese.
Nutrition Information
Calories: 399kcal | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.003g | Total Carbs: 17g | Fiber: 0.5g | Sugar: 13g | Net Carbs: 16.5g | Vitamin C: 0.4mg | Sodium: 2mg | Potassium: 12mg | Calcium: 1mg | Iron: 0.2mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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