Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe
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4.9 from 20 reviews
This Easy Cranberry and Brie Holiday Pull-Apart Bread is a festive and delicious appetizer perfect for holiday gatherings. Tender biscuit dough envelopes creamy Brie cheese, fresh herbs, and tangy whole-berry cranberry sauce. Baked until golden and bubbly, it’s guaranteed to impress your guests with minimal effort.
Total Time:55 minutes
Yield:12 servings
Ingredients
Preparation
Nonstick cooking spray
Main Ingredients
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
Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 10-cup Bundt pan generously with nonstick cooking spray to ensure easy removal of the bread after baking.
Prepare biscuit dough balls: Open one can of refrigerated biscuit dough. Separate each biscuit and tear it in half. Flatten each half in your palm, place a 1-inch cube of Brie cheese in the center, pinch the dough around the cheese to enclose it completely, and then roll it into a small ball. Repeat this process for all dough pieces and cubes of Brie.
Assemble the layers: Arrange a layer of the cheese-filled dough balls evenly spaced in the bottom of the prepared Bundt pan. Sprinkle about one-third of the chopped fresh thyme and rosemary herbs evenly over the dough balls. Spoon one-third of the whole-berry cranberry sauce over the herbs and dough balls. Repeat the layering two more times, finishing with the cranberry sauce on top.
Bake the bread: Place the Bundt pan in the preheated oven and bake for 40 minutes, or until the biscuit dough is golden brown and the cranberry sauce is bubbling on top.
Cool and serve: Remove the pan from the oven and transfer it to a wire rack. Allow the bread to cool for 10 minutes. Carefully invert the Bundt pan onto a serving plate to release the pull-apart bread. Serve warm and enjoy the delightful combination of flavors and textures.
Notes
Use rind-on Brie for added flavor and to keep the cheese from melting completely out.
Fresh herbs can be substituted with dried herbs—use about one-third the quantity.
If you prefer a less sweet cranberry flavor, reduce the cranberry sauce slightly or use homemade cranberry compote with less sugar.
The Brie can be cut into smaller cubes for more cheese pockets throughout the bread.
Let the bread cool slightly before inverting to prevent it from falling apart.
This bread is best enjoyed the day it’s baked but can be reheated gently before serving.
