Do Share Recipe

I have to tell you—making this Cranberry Brie Pull-Apart Bread Recipe was pure joy! From the moment I melted the butter to the first gooey bite, I knew this was going to be a new favorite for holiday gatherings. The combination of creamy brie, tangy cranberry, and caramelized onions is simply irresistible.

I love how everyone gathers around, pulling apart warm, cheesy chunks while chatting and laughing. Honestly, this recipe feels fancy but is surprisingly easy to pull off at home. If you enjoy festive meals, you might also love our Thanksgiving turkey recipes to complete your holiday spread.

Ingredients

Here’s everything you’ll need to make this show-stopping pull-apart bread. I’ve added tips to help your flavors shine.

1/2 cup (1 stick) salted butter, melted – adds richness and keeps bread moist.
1 large yellow onion, halved and thinly sliced – caramelizes beautifully; avoid pre-chopped frozen onions.
1/4 tsp crushed red pepper flakes – gives a subtle, warm kick.
2 tsp fresh rosemary, chopped – fresh rosemary tastes more fragrant than dried.
1/4 tsp kosher salt – enhances all flavors.
1/2 tsp black pepper – balances the sweetness of cranberries.
1 Tbsp packed light brown sugar – helps caramelize onions perfectly.
1 tsp balsamic vinegar – adds tangy depth to the onion mixture.
1 (14-ounce) can whole cranberry sauce – fresh or homemade cranberry sauce works best.
1 round artisan or sourdough loaf (about 1 pound) – choose a sturdy loaf that can hold the filling.
2 garlic cloves, finely chopped – fresh garlic gives a punch of flavor.
1 (8-ounce) wheel of brie cheese, cut into ½-inch strips – creamy, melts beautifully; rind optional.
1 cup shredded pepper jack or white cheddar cheese (about 4 ounces) – adds extra gooey, cheesy texture.

Note: Serves 6–8 people generously.

Variations

If you want to mix things up, here are some ideas:

Dairy-free: Substitute brie and cheddar with plant-based cheeses that melt well.
Sugar-free: Use a no-sugar-added cranberry sauce or fresh cranberries cooked with a sugar substitute.
Extra flavor: Add chopped toasted pecans or walnuts between the layers for crunch.
Cheese swaps: Camembert, Havarti, or mozzarella work well in place of brie.
Herb twist: Try thyme or sage instead of rosemary for a different aromatic profile.

Cooking Time

Here’s a quick overview of timing for this recipe:

Prep Time: 45 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 30 minutes

Equipment You Need

Large skillet – for caramelizing onions perfectly.
Serrated bread knife – to slice the loaf cleanly without squishing it.
Medium bowl – to mix cranberry sauce with onion mixture.
Baking sheet – holds the loaf while baking.
Aluminum foil – helps prevent excessive browning if needed.

How to Make Cranberry Brie Pull-Apart Bread Recipe?

Step 1: Caramelize the onions

In a large skillet, melt 2 tablespoons of butter over medium-low heat. Add the onions, red pepper flakes, rosemary, salt, and pepper. Cook slowly for 20–25 minutes until golden brown and soft. Stir in brown sugar and balsamic vinegar and cook another 5–7 minutes until deep and rich in color. Cool slightly, then chop finely and combine with cranberry sauce in a bowl.

Step 2: Prepare the bread

Preheat your oven to 350˚F. Using a serrated knife, slice the loaf into a grid pattern—don’t cut all the way through. You want small squares that stay connected at the base.

Step 3: Fill the bread

Carefully stuff the cranberry-onion mixture into the cuts. Add strips of brie and sprinkle shredded cheese evenly. Make sure each layer gets a little of everything for maximum flavor in every bite.

Step 4: Bake

Place the stuffed loaf on a baking sheet. Drizzle the remaining melted butter over the top. Bake for 25–30 minutes until cheese is melty and the bread is golden brown. Let it cool slightly before serving so it holds together but remains gooey.

Additional Tips for Making this Recipe Better

I learned a few tricks while making this recipe that make it extra special:

I always use fresh rosemary—it elevates the flavor more than dried.
I caramelize the onions slowly; rushing them makes them less sweet.
I leave the brie rind on sometimes—it melts beautifully and adds texture.
I toast the loaf slightly in the oven before slicing if it feels too soft.
I serve immediately; leftovers are still good but never as gooey.

How to Serve Cranberry Brie Pull-Apart Bread Recipe?

Serving this bread is half the fun! I like to place it on a wooden board or decorative platter. Garnish with fresh rosemary sprigs or a few extra cranberries for color. Serve it warm so each piece stretches deliciously as guests pull it apart. It pairs beautifully with a sparkling wine, winter sangria, or even a hot cup of tea. You can also enjoy it alongside Thanksgiving turkey recipes for a full festive spread.

Nutritional Information

Here’s a quick glance at the nutrition for one serving:

Calories: 499 – indulgent but worth every bite!
Protein: 16 g – thanks to the cheese.
Carbohydrates: 51 g – from the bread and cranberries.
Fat: 25 g – rich, melty, and satisfying.

Make Ahead and Storage

Storing: Best eaten fresh, but you can wrap leftovers tightly in foil or plastic wrap and refrigerate for up to 2 days.

Freezing: Freeze the baked loaf in foil for up to a month. Reheat in the oven at 350˚F until warmed through.

Reheating: Bake for 10–15 minutes at 350˚F to restore that melty texture; avoid microwaving as it can make the bread soggy.

Why You’ll Love This Recipe

This bread is a must-try for several reasons:

It’s simple to make but looks impressive – perfect for holidays or gatherings.
Layers of flavors – sweet, savory, and tangy all in one bite.
Easily customizable – swap cheeses, herbs, or nuts to suit your taste.
Fun to share – guests love pulling apart warm, gooey pieces together.
Cozy and comforting – ideal for chilly weekends or festive meals.

Cranberry brie pull-apart bread is one of those recipes that feels fancy but is completely approachable. With its melty cheese, tart cranberries, and sweet caramelized onions, every bite is a little celebration. Whether you’re making it for Thanksgiving, Christmas, or a weekend treat, it’s guaranteed to impress and disappear fast!

Ben Carraoli