Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe
Introduction
This Easy Cranberry and Brie Holiday Pull-Apart Bread combines tender, cheesy dough balls with fragrant herbs and tangy cranberry sauce. Perfect for festive gatherings, it’s a deliciously sharable appetizer that’s both impressive and simple to make.
Ingredients
- Nonstick cooking spray
- 2 (16-oz) cans refrigerated biscuit dough
- 1 lb rind-on Brie, cut into 1-inch cubes
- 1 tsp coarsely chopped fresh thyme leaves
- 1 tsp coarsely chopped fresh rosemary
- 1 (14-oz) can whole-berry cranberry sauce
Instructions
- Step 1: Preheat the oven to 350°F. Spray a 10-cup Bundt pan with nonstick cooking spray to prevent sticking.
- Step 2: Open one can of biscuit dough and separate it into individual biscuits. Tear each biscuit in half, then flatten a piece in your palm. Place one cube of Brie in the center, pinch the dough around the cheese to seal it completely, and roll into a small ball. Repeat until all dough and Brie cubes are used.
- Step 3: Arrange a layer of the cheese-filled dough balls evenly in the bottom of the prepared Bundt pan. Sprinkle one-third of the thyme and rosemary over the dough balls, then spread one-third of the cranberry sauce on top.
- Step 4: Repeat the layering two more times with the remaining dough balls, herbs, and cranberry sauce, finishing with a layer of cranberry sauce on top.
- Step 5: Bake in the preheated oven for about 40 minutes, or until the dough is golden brown and the cranberry sauce is bubbling.
- Step 6: Remove the pan from the oven and transfer to a wire rack to cool for 10 minutes. Carefully invert the Bundt pan onto a serving plate to release the pull-apart bread. Serve warm.
Tips & Variations
- For extra flavor, toast the fresh thyme and rosemary lightly before adding to the layers to enhance their aroma.
- If you prefer a less sweet dish, substitute the cranberry sauce with a mixture of diced fresh cranberries and a little honey.
- You can use a mix of Gruyère or fontina cheese instead of Brie for a different cheesy taste.
- Serve with a side of soft butter or a drizzle of honey for an added touch of richness.
Storage
Store any leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven for 10-15 minutes until heated through and the crust regains its crispness. This bread is best enjoyed warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this pull-apart bread in advance?
Yes, you can assemble the bread in the Bundt pan, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking chilled.
What can I use if I don’t have fresh herbs?
Dried thyme and rosemary can be used as a substitute; use about one-third the amount since dried herbs are more concentrated. Adjust to taste to avoid overpowering the dish.
PrintEasy Cranberry and Brie Holiday Pull-Apart Bread Recipe
This Easy Cranberry and Brie Holiday Pull-Apart Bread is a festive and delicious treat perfect for holiday gatherings. Soft biscuit dough stuffed with melted Brie cheese, fresh thyme and rosemary, and whole-berry cranberry sauce creates a delightful combination of cheesy, sweet, and herby flavors. Baked in a Bundt pan for an eye-catching presentation, this pull-apart bread is warm, gooey, and super shareable.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
For the Dough and Cheese Filling
- Nonstick cooking spray, for greasing
- 2 (16-oz) cans refrigerated biscuit dough
- 1 lb rind-on Brie, cut into 1-inch cubes
- 1 tsp coarsely chopped fresh thyme leaves
- 1 tsp coarsely chopped fresh rosemary
For the Topping
- 1 (14-oz) can whole-berry cranberry sauce
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Coat a 10-cup Bundt pan thoroughly with nonstick cooking spray to prevent sticking during baking.
- Prepare Dough and Cheese Balls: Open one can of refrigerated biscuit dough and separate into individual biscuits. Tear each biscuit in half. Flatten each piece of dough in the palm of your hand, place a 1-inch cube of Brie cheese in the center, then pinch the dough around the cheese to fully enclose it. Roll gently into a small ball. Repeat this process until all dough pieces and Brie are used.
- Assemble Layers in Pan: Arrange a layer of the cheese-stuffed dough balls evenly in the bottom of the prepared Bundt pan. Sprinkle with one-third of the chopped fresh thyme and rosemary. Spoon one-third of the whole-berry cranberry sauce evenly over the dough balls.
- Repeat Layering: Continue layering by adding another layer of cheese-filled dough balls, followed by another third of the thyme and rosemary, and then another third of the cranberry sauce. Finish with a final layer of dough balls topped with the remaining cranberry sauce.
- Bake: Place the Bundt pan in the preheated oven and bake for 40 minutes, or until the dough is golden brown and the cranberry sauce bubbles on top.
- Cool and Serve: Remove the Bundt pan from the oven and transfer it to a wire rack. Let it cool for 10 minutes. Carefully invert the pan onto a serving plate so the bread releases easily. Serve warm, allowing guests to pull apart the cheesy, flavorful bread.
Notes
- Make sure the Brie is cut into cubes with the rind on for best flavor and texture.
- Fresh herbs can be adjusted to taste; you can substitute with dried herbs if fresh aren’t available (use about one-third the amount).
- Use refrigerated biscuit dough for convenience; homemade biscuit dough can also be used if preferred.
- This bread is best enjoyed warm to savor the melted cheese and gooey filling.
- For a prettier presentation, wipe any excess cranberry sauce from the edges of the Bundt pan before inverting.
Keywords: cranberry brie pull apart bread, holiday appetizer, party bread, cheesy cranberry bread, pull-apart biscuit bread
