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Cranberry Brie Pull-Apart Bread Recipe
Ben Carraoli

Cranberry Brie Pull-Apart Bread Recipe

I have to tell you—making this cranberry brie pull-apart bread 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.
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Total Time 1 hour 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.