Recipe Library
Cranberry Brie Pull Apart Bread.
Buttery sourdough cubes cradle pockets of creamy brie that melt into rich, tangy ribbons, while sweet-tart cranberries and toasted pecans add bursts of flavor in every pull.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 6
Nutrition per Serving
- Calories
- 297
- Protein
- 10g
- Carbs
- 66g
- Fat
- 17g
- Fiber
- 4g
- Sugar
- 21g
- Sodium
- 457mg
Ingredients
- 1 round loaf sourdough bread
- 4 tbsp butter
- 2/3 cup raw pecans (chopped)
- 3 tbsp brown sugar
- 1 (16 ounce) wheel of brie, cubed
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350 degrees F.
- Slice the bread horizontally and vertically to create 1 inch cubes, being careful not to actually slice all the way through the bread.
- In a small bowl, combine 2 tablespoons butter, the pecans and brown sugar. Use your hands to mix the butter into the pecans to create a crumble. Take the remaining 2 tablespoons butter and insert thin slices into the loaf of bread.
- Place the loaf on a baking sheet and stuff the brie inside the bread, filling in all the spaces in between the cuts. Add the cranberries and pecans. Transfer to the oven and bake for 15-20 minutes or until the brie is melted and gooey. Serve immediately.