This cranberry brie pull-apart bread is the answer to your party prayers if you’re looking for a shareable holiday appetizer for your Thanksgiving dinner guests. We gave our classic cheesy garlic pull-apart bread a holiday upgrade by adding beloved brie, cranberry sauce, and fresh herbs. It will not only stun on your holiday table, but will keep your guests coming back for pull after pull (after pull!) of this sweet and cheesy bread.
We used a can of cranberry sauce in this recipe, but if you have some extra homemade cranberry sauce for your holiday meal (or are using up Thanksgiving leftovers), it would work perfectly here. When crosshatching the bread, slice as far down as you can without actually slicing through the bottom—you’ll have a way easier time stuffing the ingredients inside.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
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- Step 1Preheat oven to 350° and line a large baking sheet with parchment paper.
Using a serrated knife, crosshatch boule, slicing every inch in
both directions and making sure not to slice all the way through
the bottom. - Step 2In a small bowl, whisk together melted butter, thyme, and
rosemary and season with salt and pepper. Brush boule with
butter mixture, making sure to get inside crosshatches. - Step 3Stuff each crosshatch with Brie and cranberry sauce and wrap
bread completely in foil. - Step 4Bake until cheese is melty and bread is warm and toasty, about
20 minutes. - Step 5Let cool 5 minutes, then serve.
- Step 1Preheat oven to 350° and line a large baking sheet with parchment paper.
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