CRANBERRY BRIE PULL-APART BREAD

This is super good my family cannot stop eating! It is our favourite Thanksgiving and Holiday bread. Might not be the prettiest, but crazy delicious! And the amazing crosshatching is impressive. Looks difficult but trust me, it’s easy and fun to create!

Cranberry Brie Pull-Apart Bread is a fantastic dish infused with cranberry sauce with melted butter, thyme, and rosemary mixture. And the melty goodness of this pull-apart bread makes people crazy! Do not wait too long to try this, it’s incredibly amazing, you would not want to miss this!

INGREDIENTS

1 large boule

1/2 cup (1 stick) melted butter

2 teaspoons fresh thyme leaves

2 teaspoons freshly chopped rosemary

Kosher salt

Freshly ground black pepper

1 (8-ounces) wheel Brie, cut into thin strips

1 (15-ounces) can whole-berry cranberry sauce

How to make Cranberry Brie Pull-Apart Bread

Step 1: Prepare the oven. Preheat it to 350 degrees. And using parchment paper, line a large baking sheet.

Step 2: Slice every inch of the crosshatch boule using a serrated knife in both directions, making sure not to slice to the bottom.

Step 3: Place the melted butter, thyme, and rosemary and season with salt and pepper in a small bowl. Whisk until well combined. With this butter mixture, brush the boule. Ensure the butter mixture gets inside the crosshatches. And with Brie and cranberry sauce, stuff each crosshatch. Then, using foil, completely wrap the bread.

Step 4: Place in the preheated oven and bake for approximately 20 minutes until the cheese has melted and the bread is warm and toasty. Remove from the oven when done and allow the bread to cool for at least 5 minutes before serving.

NOTE:

To crosshatch, the bread, start by slicing as far down without cutting through the bottom. This way, it will be easier to stiff the ingredients inside.

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