Cranberry Brie Pull-Apart Bread
It's an unexpectedly delicious Thanksgiving appetizer!
By Ree Drummond
Jump to recipe
Yields:
6 - 8 serving(s)
Prep Time:
45 mins
Total Time:
1 hr 30 mins
If there’s one thing that makes a holiday gathering feel extra cozy, it’s a big, golden loaf of cranberry brie pull-apart bread fresh out of the oven. This gooey, sweet-and-savory appetizer is the perfect balance of melty brie, tart cranberries, caramelized onions, and buttery garlic—all baked into one irresistible bite. I love recipes like this because they’re simple, showstopping, and just plain fun to eat. Everyone gathers around, pulling off warm, cheesy pieces until the whole thing disappears.
The secret? Layers of flavor! The cranberry sauce adds a bright, festive tang that pairs beautifully with the rich, creamy brie and slightly spicy pepper jack (or white cheddar, if that’s more your speed). The caramelized onions and rosemary-garlic butter take it over the top with a touch of sweetness. It’s perfect for Thanksgiving or Christmas parties, or any chilly winter weekend when you want something that feels warm and cozy.
Serve it with a glass of winter sangria or champagne punch along with your holiday snack spread and everyone will be coming back for more.
What kind of bread is best for cranberry brie pull-apart bread?
A sturdy round artisan white loaf or sourdough works perfectly. You’ll want something crusty on the outside and soft inside to hold all that buttery, cheesy goodness.
What cheese can you substitute for brie in cranberry brie pull-apart bread?
If you’re not a brie fan, try Camembert, havarti, or mozzarella. Each melts well and pairs nicely with the cranberry and onion mixture.
Can you make cranberry brie pull-apart bread ahead of time?
If you assemble the loaf too far ahead of time, the bread will get soggy from the cranberry sauce, so I wouldn't recommend making it more than 2 to 3 hours in advance. It's really best to assemble and bake it right away. If you want to do something ahead of time, you can easily caramelize the onions up to 3 days in advance and store them in the fridge until you're ready to bake the bread.
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Ingredients
- 1/2 cup (1 stick) salted butter, melted
- 1 large yellow onion, halved and thinly sliced
- 1/4 tsp. crushed red pepper flakes
- 2 tsp. fresh rosemary, chopped
- 1/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 Tbsp. packed light brown sugar
- 1 tsp. balsamic vinegar
- 1 (14-ounce) can whole cranberry sauce
- 1 round artisan or sourdough loaf (about 1 pound)
- 2 garlic cloves, finely chopped
- 1 (8-ounce) wheel of brie cheese, cut into 1/2-inch strips
- 1 cup shredded pepper jack or white cheddar cheese (about 4 ounces)
Directions
- Step 1In a large skillet, heat 2 tablespoons of the butter over medium-low heat. Add the onion, red pepper flakes, 1 teaspoon of the rosemary, ¼ teaspoon salt, and ¼ teaspoon black pepper and cook, stirring occasionally, until the onions are golden brown and soft, 20 to 25 minutes. Stir in the brown sugar and balsamic vinegar until the sugar is melted. Continue cooking until very deep in color, 5 to 7 minutes more. Remove from the heat and let cool. When cool enough to handle, chop finely and add to a medium bowl. Stir in the cranberry sauce.
- Step 2Preheat the oven to 350˚F. Using a serrated bread knife, slice the sourdough loaf into ¾-inch–thick parallel slices, cutting only about three-quarters of the way through so the bottom remains intact. Rotate the loaf 45 degrees and repeat the cuts, creating a diamond pattern across the surface.
- Step 3Combine the garlic with the remaining 6 tablespoons butter, 1 teaspoon rosemary, and ¼ teaspoon black pepper. Brush the garlic butter all over the loaf, making sure to get between slices.
- Step 4Tuck the brie in between the slices of bread and spoon the cranberry sauce mixture over it. Sprinkle the pepper jack all over the loaf, getting in between the slices and on top of the bread. Wrap the bread in foil and place on a baking sheet. Bake until the cheese is melted, about 30 minutes.
- Step 5Unwrap the bread and place back on the baking sheet. Continue baking until the cheese is bubbly and the bread is lightly crisp, 12 to 15 minutes.
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