Brie and Cranberry Pull Apart Bread

This brie and cranberry pull apart bread is stuffed with soft brie (or Camembert) cheese, homemade caramelised red onions, and cranberry sauce. It is spread with a herby butter, sprinkled with Parmesan and baked until the cheese has melted.

This EPIC Christmassy pull apart bread will be popular at any party and is sure to be devoured quickly, so make sure you get a piece before it’s gone!

Why you’ll LOVE this bread

There are plenty of reasons to love this bread, here are my top 3 reasons to make this recipe:

• It’s CHEESY! You can stuff this delicious bread with either Brie or Camembert, pick your favourite! These cheeses are gooey, flavourful, and delicious. It is also sprinkled with grated Parmesan for an extra sharp and nutty flavour.
• Great for sharing. This bread is sliced so that it can be picked at and shared at parties or movie nights. The only problem is that it’s so yummy it won’t last long!
• Christmassy flavours. I love Christmassy flavours and the delicious mixture of soft French cheese and cranberry sauce is my idea of the perfect festive treat!

Ingredients:

To make this delicious brie and cranberry pull apart bread, you will need:

• Butter
• Olive oil
• Red onions
• Balsamic vinegar
• Brown sugar
• Rosemary 
• Thyme 
• Honey
• Large sourdough loaf
• Cranberry sauce
• Brie or Camembert 
• Parmesan

How to make Brie and cranberry pull apart bread

Firstly, make the caramelised onions. Add one tablespoon each of olive oil and butter to a large frying pan and heat over a medium heat. Once the butter has melted tip in the sliced onions and fry for an hour, stirring every few minutes. Season with sea salt. If the onions start to brown, reduce the heat.

Sprinkle over the sugar and add balsamic vinegar. Stir through and fry for a further 15 minutes. By now the onions will be deliciously sweet and caramelised. Remove from the heat and set aside.

Then, take your sourdough loaf and slice the bread to create 1 inch squares, see picture below. Be careful not to slice all the way through the bread.

Combine together the melted butter, rosemary, thyme, and sea salt in a small bowl. Use a pastry brush to spread the butter over the bread, ensuring you get the butter in-between the slices.

Push the sliced cheese, caramelised onions, and cranberry sauce in-between the slices, ensuring the fillings are evenly spread throughout the loaf. Drizzle over a tablespoon of olive oil before wrapping the loaf in tin foil.

Place onto a baking tray and bake for 20 minutes in an oven preheated to 175℃/155℃ fan (350℉/310℉).

After 20 minutes, unwrap the bread and place onto the baking tray. Sprinkle over the grated Parmesan and bake for a further 5-10 minutes, until the Parmesan has melted.

Finally, serve the bread as soon as it’s cooled enough to eat, enjoy!

Serve straight away, enjoy!

Brie and cranberry pull apart bread: similar recipes

If you liked this Christmassy pull apart bread, you may also like these recipes:

• Cheese garlic bread with hot honey
• Vegetarian croque monsieur
• Goat cheese apricot panini
• Christmas pasta bake

Brie and Cranberry Pull Apart Bread

5 from 1 vote

Crusty sourdough bread stuffed with Brie, homemade caramelised red onions, and cranberry sauce. Spread with a herby butter and baked until the cheese has melted.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Servings: 8

Course: Appetizer, Snack

Cuisine: French

Calories: 466

Ingredients Method

Ingredients

  

Caramelised onions

• 1 tbsp butter
• 1 tbsp olive oil
• 3 large red onions peeled and finely sliced
• ½ tsp sea salt
• 1 tsp balsamic vinegar
• 1 tsp light or dark brown sugar

To assemble

• 3 tbsp butter melted
• 1 tsp fresh rosemary finely chopped (or ½ tsp dried rosemary)
• 1 tsp fresh thyme finely chopped (or ½ tsp dried thyme)
• 2 tsp honey
• ½ tsp sea salt
• 1 large loaf of sourdough bread I used an 800g mild sourdough
• 8 tbsp cranberry sauce
• 260g/9oz Brie or Camembert thinly sliced
• 1 tbsp olive oil
• ⅓ cup vegetarian Parmesan grated

Method

 

1. Start by making the caramelised onions. Add the olive oil and butter to a large frying pan. Heat over a medium heat until the butter has melted.
2. Add in the onions and season with ½ a teaspoon of salt. Turn the heat to medium-low and fry for 1 hour until nicely caramelised, stirring every few minutes. If the onions are starting to brown, lower the heat.
3. Stir through the balsamic vinegar and brown sugar and fry for a further 15 minutes, or until nicely caramelised. Remove from the heat and set aside.
4. Preheat the oven to 175℃/155℃ fan (350℉/310℉).
5. Use a serrated bread knife to slice the bread. Slice 1 inch squares into the bread, see picture, being careful not to slice the bread all the way through.
   
6. In a small bowl combine the melted butter with the rosemary, thyme and honey. Use a pastry brush to spread the butter over the bread and in-between the slices.
7. Fill in-between the slices with the sliced cheese, caramelised onions, and spoonfuls of cranberry sauce (see picture). Drizzle over a tablespoon of olive oil.
   
8. Wrap the bread in aluminium foil, place onto a baking tray, and bake for 20 minutes. After 20 minutes unwrap the bread and place directly onto the baking tray. Sprinkle over the Parmesan and bake for a further 5-10 minutes.
9. Remove from the oven and serve as soon as it's cool enough to eat, enjoy!