Cranberry-Brie Pull-Apart Bread
Looking for a simple appetizer for fall and winter gatherings? Try this bread that’s stuffed with pecans, dried cranberries and warm, ooey-gooey Brie cheese. It comes to us from Tieghan Gerard, cookbook author and founder of the blog Half Baked Harvest, who says the app is a hit with her family on both Thanksgiving and Christmas. All you need are six ingredients, including a loaf of sourdough bread from your favorite bakery or grocery store. That’s it! Simple to make and fun to eat—what more could you want during the holiday season.
Ingredients
- 1 round loaf sourdough bread
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 2/3 cup (2 1/2 oz./75 g) raw pecans, chopped
- 3 Tbs. brown sugar
- One 16-oz. (500-g) wheel of Brie, cut into cubes
- 1 cup (4 oz./125 g) dried cranberries
Directions
Preheat an oven to 350°F (180°C).
Cut the bread horizontally and vertically to create 1-inch (2.5-cm) cubes, being careful not to slice all the way through the bread.
In a small bowl, combine 2 Tbs. of the butter, the pecans and brown sugar. Using your hands, mix the butter and sugar into the pecans to form a crumble. Thinly slice the remaining 2 Tbs. butter and insert the slices into the loaf of bread.
Place the loaf in a Dutch oven and stuff the cubes of Brie inside the bread, filling in all the spaces between the cuts. Add the pecan mixture and the cranberries. Bake until the Brie is melted and gooey, 15 to 20 minutes. Serve immediately. Serves 6.
Recipe courtesy of Tieghan Gerard, founder of Half Baked Harvest