Cranberry Brie and White Cheddar Pull Apart Bread

Cranberry Brie and White Cheddar Pull Apart Bread

Cranberry Brie and White Cheddar Pull Apart Bread is a fun and festive appetizer that’s irresistibly delicious. It’s easy to make and always a hit at holiday parties.

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Why You’ll Love Cranberry Brie and White Cheddar Pull Apart Bread:

  • It’s a beautiful festive appetizer perfect for the holidays.
  • The ultimate cheesy bread experience.
  • Easy to make with just a handful of ingredients.
  • A show stopper appetizer everyone will dive into.

Every New Years Eve we come up with a few snacks and appetizers to enjoy throughout the evening while we anticipate the beginnings of another year. Our must-haves are always French onion dip, sweet and sour meatballs, and you guessed it, cheesy pull apart bread. This year I was searching for new ways to use cranberry sauce and I stumbled across the Ocean Spray website. They feature a cranberry and brie pull apart bread that looked so beautiful I just had to try it!

This sounds crazy because most people love brie but it’s not my favorite cheese. I love how creamy it is but the flavor falls flat for me. I wanted that ooey gooey, cheesy bread experience but with a sharper, salty cheese flavor. This is where the white cheddar cheese comes in. Guys, I cannot even begin to tell you how insanely delicious this Cranberry Brie and White Cheddar Pull Apart Bread is. Between the herby butter flavor that seeps into each bread piece, along with the tart cranberry sauce, and two cheese blend.. IT IS PERFECTION!

Is Pull Apart Bread Hard To Make?

If you’re anything like me when it comes to DIY projects and creativeness, it’s not my gifting. Pull apart bread might look like a difficult thing to make and put together but it’s actually super easy to assemble. If I can do it, anyone can! It does however require a good amount of hands on time and it can get a little messy. Other than that, it’s simple and fun to make.

Ingredients For Cranberry Brie and white cheddar pull apart bread:

  • Large round sourdough loaf (preferably 1 day old)
  • Salted butter
  • Fresh or dried rosemary
  • Fresh or dried thyme
  • Wheel of brie (not the extra creamy kind)
  • White sharp cheddar cheese
  • Canned whole berry cranberry sauce
  • Salt to taste

The Best Bread To Use For Pull Apart Bread:

You’ll want to use a denser bread like sourdough or a firm crusty loaf, preferably 1-day old from the bakery. This is because you want the bread to hold up well while slicing and filling with cheese and cranberry sauce. Most grocery stores carry different sizes of sourdough loaves which is my favorite for pull apart bread. Have you ever spread softened butter on a piece of toasted sourdough? Oh my…

Cheese Options:

I love the combination of white sharp cheddar and brie, but you could also use mozzarella or Monterey Jack cheese in place of the cheddar. Even a touch of gorgonzola or blue cheese would be delicious especially if you enjoy sharp cheese flavors. You really can’t go wrong when it comes to bread, butter, and cheese.

Do you leave the white rind on brie cheese?

This is preference. The white coating over the creamy part of the cheese is edible but it does have a unique flavor. The layer is very thin and can easily be removed using a sharp knife, or I like to use a vegetable peeler. It it best to cut off the rind when the cheese is chilled.

Does the cranberry sauce make the bread soggy?

This was my first question as well! While it does add some moistness to the bread, it is not soggy. I would like to mention that unlike other pull apart bread recipes that just have butter and cheese, cranberry pull apart bread should be baked, served, and enjoyed right away.



Step by Step How To Make Pull Apart Bread:

Step 1. Mix softened butter and herbs together in a small bowl until combined. Next use a large serrated knife to cut the sourdough loaf in a grid pattern, making sure you don’t cut all the way through the bottom. This will help keep the individual bread pieces attached. You want each piece to be about 1-inch in diameter. Use a small knife or pastry brush to spread a thin layer of butter in between the bread cubes and some over the top.

Step 2. Gently pull apart a row and stuff with shredded cheddar and brie cheese cubes. Repeat with the additional layers until it’s basically overflowing with cheese. The more the better! Next drop teaspoon size dollops of cranberry sauce down in between the bread pieces with the cheese. Sprinkle the top with a little kosher or sea salt.

Step 3. Wrap bread in a large piece of foil and bake in a preheated oven at 350℉ for 25-minutes. Uncover and bake another 5-10 minutes or until the cheese is melted and the bread is warmed through.



Can I make this recipe ahead of time?

You can assemble bread with the butter mixture and cheeses and place covered in the refrigerator a few hours ahead of time. Pull out 30-minutes before baking and add the cranberry sauce.

Will fresh or dried cranberries work for this recipe?

You can definitely use your own homemade cranberry sauce but I would not recommend fresh, raw berries. Dried cranberries are a great option and can be added in addition to the the cranberry sauce. I like to chop the dried berries in smaller pieces, then scatter over the top before or after baking.



Other Appetizers You Might Enjoy:

Let’s eat!

Cranberry Brie and White Cheddar Pull Apart Bread

Cranberry Brie and White Cheddar Pull Apart Bread is a fun and festive appetizer that's irresistibly delicious. It's easy to make and always a hit at holiday parties.
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 344kcal

Ingredients

  • 1 large round sourdough loaf preferably day old
  • 1 stick salted butter, very softened but not melted
  • 1 tsp fresh rosemary, chopped fine or use 1 tsp dried
  • 1 tsp fresh thyme, roughly chopped or use 1 tsp dried
  • 1 cup shredded white sharp cheddar cheese see recipe notes for other cheese options
  • 8 ounce wheel of brie cheese, chilled, and sliced in 1-inch cubes, about 1/4-inch thick see recipe notes to remove the outer white skin
  • 14 ounce can whole berry cranberry sauce see recipe notes
  • salt to taste

Instructions

Preheat oven to 350℉.

  • Mix softened butter and herbs together in a small bowl until combined.
  • Use a serrated knife to cut the sourdough loaf in a grid pattern, making sure you don’t cut all the way through the bottom. This will help keep the individual bread pieces attached. You want each piece to be about 1-inch in diameter.
  • With a small knife or pastry brush spread a thin layer of butter in between the bread cubes and some over the top. This part takes a little time so just be patient.
  • Gently pull apart each row of bread and stuff with shredded cheddar and brie cheese cubes. Repeat with the additional layers until it’s packed with cheese. The more the better!
  • Next drop teaspoon size dollops of cranberry sauce down in between the bread pieces with the cheese. Sprinkle the top with a little kosher or sea salt.
  • Wrap bread tightly in a large piece of foil and bake in the oven for 25-minutes. Open up the foil exposing the bread and bake another 5-10 minutes or until the cheese is melted and the bread is warmed through. Serve immediately.

Notes

Tips:
 
Best bread for pull apart bread– You’ll want to use a denser bread like sourdough or a firm crusty loaf, preferably 1-day old from the bakery. This is because you want the bread to hold up well while slicing and adding your cheeses.  
Cheese options– I love the combo of white sharp cheddar and brie, but you could also use mozzarella or Monterey Jack cheese in place of the cheddar. Even a touch of gorgonzola or blue cheese would be delicious especially if you enjoy sharp cheese flavors. You really can’t go wrong when it comes to bread, butter, and cheese.
White layer around brie cheese– This is preference. The white coating over the creamy part of the cheese is edible but it does have a unique flavor. The layer is very thin and can easily be removed using a sharp knife, or I like to use a vegetable peeler. It it best to cut off the rind when the cheese is chilled.
Cranberries– You can definitely use your own homemade cranberry sauce but I would not recommend fresh, raw berries. Dried cranberries are a great option and can be added in addition to the the cranberry sauce. I like to chop the dried berries in smaller pieces. Scatter over the top before or after baking. 
Make ahead- Pull apart bread can be assemble with the butter mixture and cheeses and stored in the refrigerator a few hours ahead of time. Pull out 30-minutes before baking to bring to room temperature and add the cranberry sauce.
 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
 
Nutrition Facts
Servings: 8
Amount per serving  
Calories 344
% Daily Value*
Total Fat 22.9g 29%
Saturated Fat 14.5g 72%
Cholesterol 70mg 23%
Sodium 502mg 22%
Total Carbohydrate 21.7g 8%
Dietary Fiber 0.2g 1%
Total Sugars 3.6g  
Protein 12.4g  
Vitamin D 9mcg 46%
Calcium 157mg 12%
Iron 2mg 9%
Potassium 58mg 1%

Nutrition

Calories: 344kcal

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