Brie and Cranberry Pull-Apart Bread
This Brie and Cranberry Pull-Apart Bread is so easy to make and totally delicious. It’s the ideal Christmas loaf to make during the festive season!
Servings: 6 people
Ingredients
- 1 Large sourdough loaf
- 150 g Cranberry sauce Shop-bought or homemade
- 230 g Brie Cut into chunks
- Drizzle of olive oil
- Sprinkle of sea salt
- 50 g Walnut pieces
- Sprigs of thyme Optional
Instructions
- Preheat the oven to 180℃ fan/200℃/Gas Mark 6
- Slice into your sourdough bread with diagonal criss-crosses (stop before you reach the bottom so the loaf remains intact).
- Spread the cranberry sauce into each of the sliced slots using a table knife, then press chunks of brie into them too.
- Pop the loaf onto a baking tray, drizzle it with oil, add a generous sprinkle of sea salt and walnut pieces. Top with thyme (if using).
- Bake in the oven for 10-15 minutes until the cheese is melted and golden.
- Serve immediately.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Sourdough loaf: This should be a large, dense one
Cranberry sauce: Go for shop-bought or homemade Cranberry Sauce
Brie: Cut up into chunks. While it’s a classically French cheese, I also like to experiment at Christmas and the British bries are lovely too, but go for your favourite
Prepare ahead: I recommend preparing it to the point before you bake it, as it’s best served immediately. So simply pop it in the oven a little before you’re ready to eat. If you have any leftovers, feel free to keep them in the fridge and heat up again later - wrapped in foil in the oven
Nutrition
Calories: 428kcal | Carbohydrates: 51g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 697mg | Potassium: 190mg | Fiber: 2g | Sugar: 12g | Vitamin A: 239IU | Vitamin C: 0.4mg | Calcium: 119mg | Iron: 3mg