A festive holiday appetizer, this baked brie in a cranberry bread bowl brings together creamy melted brie and tart cranberry sauce, all nestled inside a warm, crusty loaf of bread. The bread bowl not only holds the gooey goodness but also creates easy pull-apart pieces for dipping—making it a show-stopping centerpiece for any holiday table.
Why I Love This Recipe
I love how this recipe checks all the boxes: it’s elegant but simple, rich yet balanced, and perfect for sharing. The combination of warm brie and cranberry has a comforting sweetness with just enough tang. I also enjoy how the bread crisps up on the outside while staying soft and flavorful on the inside. It’s one of those dishes that disappears minutes after hitting the table—and I always get asked for the recipe.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 round loaf of bread (boule)
1 wheel of brie cheese (about 8–12 oz)
1/2 cup whole‑berry cranberry sauce
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with foil or parchment.
I slice off the top quarter of the bread loaf and set it aside.
I use the brie wheel to trace a circle in the center of the loaf and scoop out the bread to create a hollow bowl.
Around the edge of the bread bowl, I make slices about 1½ inches apart, being careful not to cut through the bottom—this helps form pull-apart pieces.
I brush the inside of the bread bowl with olive oil, then season it with salt and pepper. Half the thyme gets sprinkled inside.
I place the brie wheel into the center, top it with the remaining thyme, and spoon cranberry sauce evenly over the cheese.
I replace the top of the bread loaf and bake everything for about 20 minutes, until the brie is soft and melted.
Once it’s ready, I lift the top and serve immediately, letting everyone pull apart the bread to dip right into the warm brie and cranberry mix.
Servings and timing
Servings: 6–8
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
When I want to try something different, I play around with these ideas:
Swap the cranberry sauce for fig jam, apple butter, or raspberry preserves.
Add a sprinkle of chopped walnuts or pecans on top before baking for some crunch.
Mix in a little honey or maple syrup for a sweeter twist.
Use rosemary instead of thyme for a piney, holiday aroma.
Add a few slivers of garlic inside the bread bowl for a more savory note.
Storage/Reheating
If I have any leftovers, I wrap the bread bowl in foil and keep it in the fridge for up to 2 days. To reheat, I place it in a 325°F oven for about 10–15 minutes until the cheese is soft again. I avoid using the microwave, as it tends to make the bread rubbery instead of crispy.
FAQs
Can I prepare this ahead of time?
I usually assemble everything a few hours ahead and store it in the fridge. Then I just pop it in the oven right before guests arrive.
What’s the best type of bread to use?
I like using a rustic sourdough boule or any sturdy round loaf that holds its shape when hollowed. The crust should be firm enough to keep the melted cheese inside.
Can I add anything else to the filling?
Absolutely. I sometimes add toasted nuts, a drizzle of honey, or even caramelized onions to layer in more flavor.
How do I keep the bread from getting soggy?
Brushing the inside with olive oil and seasoning before baking helps create a barrier, so the melted brie doesn’t soak the bread too quickly.
Is this dish vegetarian-friendly?
Yes, it is. All the ingredients—brie, cranberry sauce, herbs, and bread—are vegetarian, making it a great option for mixed diets at parties.
Conclusion
This baked brie in a cranberry bread bowl is one of my go-to appetizers during the holidays. It’s warm, comforting, and always a hit with guests. Whether I’m hosting or bringing it to a party, it never fails to impress—and it’s just as fun to make as it is to eat.
A warm, gooey baked brie appetizer served in a bread bowl and topped with tangy cranberry sauce and herbs — perfect for holiday entertaining.
Ingredients
1 round loaf of sourdough bread (about 10 inches wide)
1 (8 oz) wheel of brie cheese
1/2 cup whole berry cranberry sauce
2 tablespoons chopped fresh rosemary or thyme
1 tablespoon honey (optional)
1 tablespoon olive oil
Salt and pepper, to taste
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cut the top off the bread loaf and set aside. Use the brie wheel to trace a circle in the center of the bread and hollow out the inside to fit the brie.
Cut slits around the outer edge of the bread to create pull-apart sections, being careful not to cut all the way through.
Brush the inside of the bread and the edges with olive oil. Season with salt, pepper, and sprinkle half of the chopped herbs.
Place the brie wheel into the hollowed-out center of the bread. Spread cranberry sauce over the top of the brie and sprinkle with remaining herbs.
Drizzle honey over the cranberry (if using), then place the bread top back on loosely.
Bake for 20–25 minutes or until the cheese is melted and the bread is toasted.
Remove from oven, lift the bread top, and serve warm by pulling apart the bread pieces and dipping them into the melted brie.
Notes
Use a sharp bread knife to make clean cuts around the bread.
For a savory twist, add chopped pecans or walnuts on top of the cranberry sauce before baking.
Leftovers can be reheated in the oven at 300°F until warmed through.
