This baked cranberry brie bread bowl is the appetizer that gets everyone standing around the table. A round loaf of bread is hollowed out and filled with a whole wheel of Brie, then topped with cranberry sauce, pecans, rosemary, and honey. The bread bakes alongside it, so you get a crisp, golden bowl of melted cheese and garlic butter bread cubes for dipping.
It takes about 15 minutes to put together and 25 minutes in the oven, and you can assemble it a few hours ahead. That makes it an easy Thanksgiving and Christmas appetizer when the kitchen is busy. If you love baked Brie, you might also like baked Brie with fig jam and the pumpkin-shaped baked Brie.
Why you will like this bread bowl
- Sweet, salty, and gooey. Tart cranberry sauce balances the rich Brie.
- The bowl is edible. Everyone tears off a piece of bread and dips straight in.
- Make ahead friendly. Assemble it up to 4 hours ahead and bake when guests arrive.
- Short ingredient list. A loaf, a Brie wheel, cranberry sauce, and a few toppings.
Ingredients for baked cranberry brie bread bowl
- 1 round sourdough loaf, about 1 pound. An 8 inch boule with a sturdy crust holds up best.
- 1 wheel Brie, 8 ounces. Cold from the fridge, with the rind on. The rind keeps the cheese from running.
- 1/2 cup whole berry cranberry sauce. Homemade or canned.
- 1/4 cup chopped pecans. Walnuts also work.
- 1 tablespoon fresh rosemary, finely chopped. Thyme works too.
- 2 tablespoons honey. For drizzling.
- 3 tablespoons butter, melted, and 1 garlic clove, minced. For the bread cubes.
- To serve: apple or pear slices, crackers, and grapes.
How to make a baked brie bread bowl
Step 1: Hollow the loaf
Heat the oven to 375°F and line a baking sheet with parchment paper. Cut the top off the loaf, about one third of the way down. Scoop out the soft center so the hole is a little bigger than the Brie wheel, leaving walls about 1 inch thick.
Step 2: Make the bread cubes
Cut the bread you removed into 1 inch cubes. Toss them with the melted butter and garlic on the baking sheet, and push them to the edges.
Step 3: Fill the bowl
Set the loaf in the middle of the baking sheet. Place the Brie wheel in the hole. Spread the cranberry sauce on top and sprinkle with the pecans and rosemary.
Step 4: Bake
Bake for 20 to 25 minutes, until the Brie is soft and melty and the bread cubes are golden. Drizzle with the honey and serve right away with the toasted cubes, fruit, and crackers.
Tips for the best brie bread bowl
- Use a sturdy sourdough or country loaf. Soft sandwich bread falls apart.
- Start with cold Brie. It holds its shape and does not leak out.
- Keep the walls about 1 inch thick so the bowl does not get soggy.
- Shake the bread cubes once during baking for even browning.
- Drizzle the honey after baking so it stays glossy.
Variations
- Jam instead of cranberry. Use fig, pepper, or apricot jam.
- Bacon. Add crumbled cooked bacon on top.
- Apple. Add thin apple slices under the cranberry sauce.
- Nut-free. Skip the pecans and add extra rosemary.
Storage and make-ahead
You can assemble the bowl, without the honey, up to 4 hours ahead. Cover it and keep it in the fridge, then bake as directed, adding 3 to 5 minutes if it is very cold. Store leftover Brie and bread in an airtight container in the fridge for up to 3 days. Reheat at 350°F for 8 to 10 minutes. I do not recommend freezing it.
Frequently asked questions
Do I remove the rind from the Brie?
No. The rind helps the wheel hold together and is safe to eat. You can trim just the top rind if you like.
Can I use canned cranberry sauce?
Yes. Whole berry sauce works best. Our cranberry sauce recipe is easy to make if you want homemade.
Can I make it in a smaller loaf?
Yes. Use a small round loaf and a smaller 4 to 5 ounce Brie, and bake for 15 to 20 minutes.
What do I serve with it?
The toasted bread cubes, apple slices, pear slices, crackers, and grapes all pair well. For a full spread, see our charcuterie board ideas.
More cranberry and Brie appetizers
For a bite-size version, try the mini cranberry brie bites.
Baked Cranberry Brie Bread Bowl
Ingredients
- 1 round sourdough loaf about 1 pound, 8 inch
- 8 oz Brie wheel cold, rind on
- 1/2 cup whole berry cranberry sauce
- 1/4 cup chopped pecans
- 1 tablespoon fresh rosemary finely chopped
- 2 tablespoons honey for drizzling
For the bread cubes
- 3 tablespoons butter melted
- 1 clove garlic minced
To serve
- apple or pear slices, crackers, and grapes
Method
- Heat the oven to 375°F and line a baking sheet with parchment paper. Cut the top off the loaf, about one third of the way down. Scoop out the soft center so the hole is slightly bigger than the Brie wheel, leaving walls about 1 inch thick.
- Cut the bread you removed into 1 inch cubes. Toss them with the melted butter and garlic on the baking sheet and push them to the edges.
- Set the loaf in the middle of the baking sheet and place the Brie wheel in the hole. Spread the cranberry sauce on top and sprinkle with the pecans and rosemary.
- Bake for 20 to 25 minutes, until the Brie is soft and melty and the bread cubes are golden. Drizzle with the honey and serve right away with the toasted cubes, fruit, and crackers.
Notes
- Use a sturdy sourdough or country loaf and cold Brie with the rind on.
- Keep the bread walls about 1 inch thick so the bowl does not get soggy.
- Make ahead: assemble without the honey up to 4 hours ahead, cover, and refrigerate. Add 3 to 5 minutes of baking time if cold.
- Leftovers keep up to 3 days in the fridge. Reheat at 350°F for 8 to 10 minutes. Do not freeze.