Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe
This Easy Cranberry and Brie Holiday Pull-Apart Bread is a festive, flavorful treat perfect for holiday gatherings. Soft biscuit dough envelopes gooey Brie cheese, layered with fresh herbs and tangy whole-berry cranberry sauce, then baked to golden perfection in a Bundt pan, creating a visually stunning and delicious centerpiece bread that’s easy to share.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Bread
- Nonstick cooking spray
- 2 (16-oz) cans refrigerated biscuit dough
- 1 lb rind-on Brie, cut into 1-inch cubes
For the Flavorings
- 1 tsp coarsely chopped fresh thyme leaves
- 1 tsp coarsely chopped fresh rosemary
- 1 (14-oz) can whole-berry cranberry sauce
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and generously coat a 10-cup Bundt pan with nonstick cooking spray to ensure the bread releases easily after baking.
- Prepare Biscuit Dough with Brie: Open one can of refrigerated biscuit dough and separate into individual biscuits. Tear each biscuit in half, then flatten a piece of dough in your palm. Place a 1-inch cube of Brie in the center, pinch the dough around the cheese to enclose it completely, and roll into a small ball. Repeat this process with all the dough and Brie cubes.
- Assemble Layers in Bundt Pan: Arrange a layer of the cheese-filled dough balls evenly in the bottom of the prepared Bundt pan. Sprinkle one-third of the coarsely chopped fresh thyme and rosemary over this layer, then spread one-third of the whole-berry cranberry sauce on top. Repeat layering twice more, finishing with a layer of cranberry sauce.
- Bake the Bread: Place the Bundt pan in the preheated oven and bake for about 40 minutes, or until the dough is golden brown and the cranberry sauce is bubbling on top.
- Cool and Serve: Once baked, transfer the Bundt pan to a wire rack and allow the bread to cool for 10 minutes. Then carefully invert the pan onto a serving plate. Serve the pull-apart bread warm for the best flavor and texture.
Notes
- Use rind-on Brie for extra flavor; the rind is edible and adds texture when baked.
- If fresh herbs are unavailable, dried thyme and rosemary can be used, but reduce quantity to half to avoid overpowering the bread.
- The whole-berry cranberry sauce adds sweetness and moisture; homemade cranberry sauce can be substituted if preferred.
- Use a Bundt pan for the perfect pull-apart shape and even baking.
- Serve warm for gooey melted Brie and soft bread.
- Leftovers can be reheated gently in the oven to restore softness.
Keywords: Holiday bread, Pull-apart bread, Brie and cranberry bread, Festive appetizer, Easy holiday recipe
