A warm, gooey Brie cheese bread bowl filled with sweet-tart cranberry sauce, crunchy nuts, and fragrant herbs. The bread becomes crisp around the edges while the Brie melts into an irresistibly creamy dip!
Ingredients
- 1 round sourdough or crusty artisan bread loaf, about 8–10 inches
- 8 oz (225 g) Brie cheese
- ½ cup cranberry sauce
- ¼ cup dried cranberries
- ¼ cup chopped walnuts or pecans
- 1 tbsp honey
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 tbsp melted butter or olive oil
- Pinch of black pepper
- Optional: 1 tsp orange zest
Instructions
- Preheat oven:
Heat oven to 375°F (190°C). - Prepare the bread:
Place the loaf on a baking sheet. Using a sharp knife, cut a circle in the top, leaving about a 1-inch border. Remove the center bread carefully, creating a bowl. Cut the removed bread into cubes for dipping. - Prepare the Brie:
Cut the Brie into chunks or slices. You can leave the rind on; it melts beautifully. - Layer the filling:
Add half of the Brie to the bread bowl. Spoon in half of the cranberry sauce, then sprinkle with dried cranberries, walnuts, rosemary, and thyme. Add the remaining Brie and cranberry sauce. - Add the finishing touches:
Drizzle with honey and melted butter or olive oil. Add a little orange zest and black pepper if desired. - Bake:
Bake uncovered for 15–20 minutes, until the Brie is completely melted and bubbling and the bread is crisp around the edges. - Toast the bread pieces:
Arrange the reserved bread cubes around the bowl during the final 5–8 minutes of baking so they become golden and crisp. - Serve:
Let the bread bowl cool for 2–3 minutes, then serve warm with the toasted bread pieces for dipping.
Tips
- Use a sturdy round loaf so it holds the melted cheese.
- For extra cranberry flavor, add a little more cranberry sauce after baking.
- Pecans, almonds, or pistachios can replace the walnuts.
- A touch of orange zest adds a lovely contrast to the Brie and cranberry.
- Don’t overbake—the goal is melted, gooey Brie, not dried-out cheese.
What to Dip
Try it with:
- Toasted bread cubes
- Apple slices
- Pear slices
- Crackers
- Pretzel pieces
- Fresh grapes
Storage
This is best served immediately while the Brie is warm. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently in the oven.
Quick Q&A
Can I use Camembert instead of Brie?
Yes, Camembert makes an excellent substitute.
Do I need to remove the Brie rind?
No. The rind is edible and becomes soft as the Brie melts.
Can I prepare it ahead?
Yes. Assemble the bread bowl, cover, and refrigerate for several hours. Bake just before serving.
Can I use homemade cranberry sauce?
Absolutely! Homemade cranberry sauce works especially well.