PREP TIME: 10 mins | TOTAL TIME: 35 mins | YIELDS:6
This is the best Pull-Apart Bread! Super easy to whip up and delicious! This recipe is also pretty versatile. You are welcome to make this your own! I love cranberries, but you can use raspberry if desired. This recipe can easily be customized to your taste!
For this recipe, a store-bought sourdough round loaf is great to use if a boule is not available. You can also try making this Pull-Apart Bread with a regular loaf of French bread.
1/2 cup (1 stick) melted butter
1 large boule
2 teaspoons fresh thyme leaves
1 (8 ounces) wheel Brie, cut into thin strips
2 teaspoons freshly chopped rosemary
1 (15-ounce) can of whole-berry cranberry sauce
Freshly ground black pepper
How to make Cranberry Brie Pull-Apart Bread
Step 1: Prepare the oven. Preheat it to 350 degrees. Using parchment paper, line a large baking sheet.
Step 2: Crosshatch the boule, using a serrated knife, slicing every inch in both directions. Ensure not to slice the bottom all the way through.
Step 3: Place the melted butter, thyme, and rosemary in a small bowl. To taste, season with salt and pepper. Mix well until combined.
Step 4: With the butter mixture, brush the boule, ensuring the mixture gets inside the crosshatches.
Step 5: After coating the boule with the butter mixture, stuff each crosshatch with Brie and cranberry sauce.
Step 6: Using foil, completely wrap the bread.
Step 7: Place in the preheated oven and bake for about 20 minutes or until the cheese has melted and the bread is warm and toasty.
Step 8: Remove from the oven when done and allow the Cranberry Brie Pull-Apart Bread to cool for about 5 minutes before serving.
Make sure to slice as far down as you can when CROSSHATCHING the bread without cutting through the bottom. This will make stuffing the bread easier.
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