Description
This Cranberry-Pecan Baked Brie Pull-Apart Bread is a show-stopping appetizer that combines gooey brie, sweet cranberries, crunchy pecans, and aromatic rosemary, all nestled inside a warm, golden loaf of sourdough.
Ingredients
Scale
- 1 large round sourdough bread loaf
- 1 wheel (8 oz) brie cheese
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 4 tablespoons unsalted butter, melted
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons honey
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together melted butter and chopped rosemary.
- Place the sourdough loaf on a cutting board. Carve a shallow circular cavity in the center to fit the brie. Slice the bread around the cavity in a pull-apart pattern without cutting all the way through.
- Insert the brie into the center. Sprinkle cranberries and pecans into the cuts and over the brie.
- Brush the entire bread with the rosemary butter mixture.
- Transfer to the baking sheet and bake for 20–25 minutes, until the bread is golden and the brie is melted.
- Remove from oven, drizzle honey on top, and let rest for a few minutes.
- Serve warm and enjoy pulling apart the cheesy, sweet, and savory bread.
Notes
- Use day-old bread for better texture and structure.
- Toast pecans beforehand for deeper flavor.
- Add foil halfway through baking if bread browns too fast.
- Make ahead by assembling and storing in the fridge until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 9g
- Sodium: 440mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg