Cranberry Brie Pull Apart Bread: A Cozy Pressure Cooker Treat
A warm, gooey pull-apart bread made with sourdough, creamy brie, sweet cranberry sauce, crunchy pecans, and herbaceous thyme. Baked until golden and melty, it’s the perfect appetizer or cozy snack.
Equipment
- 1 Sharp bread knife
- 1 Aluminum foil
- 1 Baking sheet
Ingredients
Main ingredients
- 1 round loaf sourdough or French boule sturdy bread
- 16 ounce brie cheese cut into small slices
- ½ cup cranberry sauce homemade or store-bought
- ½ cup chopped pecans
- 2 tablespoon butter melted
- fresh thyme for topping
Instructions
Instructions
- Preheat your oven to 350°F.
- Using a sharp bread knife, slice the sourdough loaf in a crosshatch pattern without cutting all the way through.
- Pull apart the sections and stuff with small slices of brie evenly around the loaf.
- Spoon cranberry sauce into the crevices. Sprinkle chopped pecans evenly over the loaf.
- Drizzle melted butter across the top of the loaf.
- Wrap the loaf loosely in foil and place it on a baking sheet.
- Bake covered for 20 minutes, then uncover and bake another 10 minutes until golden and melty.
- Top with fresh thyme and serve warm.
Notes
Serve warm for best texture. Store leftovers wrapped at room temperature up to 2 days, or freeze and reheat as needed.