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Baked cranberry brie bread bowl with melted Brie, cranberry sauce, pecans and rosemary, with a hand pulling a bread cube through the cheese

Baked Cranberry Brie Bread Bowl

A hollowed sourdough loaf filled with a whole wheel of Brie, cranberry sauce, pecans, rosemary, and honey, baked with garlic butter bread cubes for dipping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

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.
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