Description
A delightful pull-apart bread stuffed with creamy brie and sweet dried cranberries, perfect for sharing.
Ingredients
Scale
- 1 loaf soft round pull-apart bread (such as sourdough or yeasted pull-apart bread)
- 8 oz Brie cheese, cut into small cubes or thin slices
- 1/2 cup dried cranberries
- 4 tablespoons butter, melted
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon fresh thyme leaves, chopped (optional)
Instructions
- Start by cutting the pull-apart bread into a grid pattern—make vertical and horizontal cuts about 1 inch apart, being careful not to slice all the way through. This will create pockets perfect for stuffing.
- Cut the brie into small cubes or thin slices that will easily fit between the bread layers and melt nicely during baking.
- Gently stuff the brie pieces and dried cranberries into the bread cuts, distributing evenly so every bite has a balance of cheese and cranberry.
- Melt butter and mix in garlic powder and fresh thyme if using. Brush or drizzle this mixture generously over the filled bread to enhance flavor and help the bread brown beautifully.
- Place the stuffed bread on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and the top is golden brown.
- Allow the bread to cool slightly, then serve warm to enjoy the gooey, cheesy, and fruity perfection of every pull-apart piece.
Notes
- This bread is best served fresh and warm for maximum gooeyness.
- Feel free to substitute other cheeses or add more herbs for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg