Cranberry Baked Brie

5 from 175 votes

This Cranberry Baked Brie is so good! I look forward to it every holiday season and when you make it in a bread bowl it's like two bonuses in one!

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The holidays make you really appreciate easy recipes. That’s why I make this Cranberry Baked Brie nearly every year during cranberry season! It’s such a simple, perfect appetizer. It has just 4 ingredients, and the melty, gooey brie is topped with tart cranberry sauce and served in a pull-apart bread bowl for dipping!

Hand pulling a slice of bread away from bread bowl with baked brie and cranberries.
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If you like my regular baked brie recipe, you’re going to really love this cranberry baked brie! It starts with making a bread bowl, which is basically just hollowing out a round hunk of bread (like sourdough!) enough to fit a wheel of brie! Then, you’ll slice partially through the bread to make pieces you’ll eventually pull off and dunk in the melted cheese. That right there is one of the best parts about this recipe: Guests will love pulling apart the bread bowl and dipping it right into the brie and cranberry!

Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Creamy, tart, and cheesy
Skill Level: Easy

Why This Is So Good

  • A quick appetizer: This baked brie with cranberries takes about 30 minutes to make, but most of that is hands-off time while the brie bakes!
  • Feeds a crowd: This cranberry brie recipe easily serves 8, which makes it perfect for holiday gatherings.
  • A great recipe for using up leftover cranberry sauce: After big holiday dinners, there is usually an overabundance of leftover cranberry sauce!

Ingredients to Make Cranberry Baked Brie

Ingredients for recipe: bread boule loaf, rosemary, cranberry sauce, and a brie wheel.
  • Bread boule: This is a round loaf of rustic bread! You can use whatever type of bread you like. Sourdough is my go-to.
  • Cooking spray: I prefer to use cooking spray because it dispenses just a little oil at a time.
  • Brie: This recipe requires one whole wheel of brie! It’s a creamy cheese that gets super gooey when melted.
  • Cranberry sauce: You can use homemade or store-bought. I prefer the cranberry sauce with whole cranberries in it for this recipe.
  • Thyme: Fresh thyme adds flavor! However, you can leave it off.
  • Top it with nuts. Sprinkle chopped, toasted walnuts or pecans on top of the cranberry baked brie.
  • Drizzle with honey or maple syrup. There’s a reason you see honey on cheeseboards: it compliments cheese really well! Try drizzling the brie with a bit of it or maple syrup.
  • Make it savory. Instead of the cranberry sauce, use pesto and a drizzle of olive oil.

How to Make Cranberry Baked Brie

Getting a bread boule bigger than a standard brie wheel is important for this recipe! You can usually find this in the bakery section of most grocery stores. You want one that’s both wide and deep enough to fit the cheese!

Bread on a cutting board with the top sliced off.
Step 1: Slice off the top quarter of the bread.
Bread after cutting a circle out and scooping out the bread.
Step 2: Scoop out the inner circle of the bread.
Brie wheel placed inside bread cavity.
Step 3: Place the brie in the emptied out bread crevice.
After slicing the edges of the bread down vertically.
Step 4: Slice cuts into the bread all the way around the edge, making sure not to cut all the way through the loaf.
Cranberry sauce added on top with fresh rosemary before baking.
Step 5: Add the cranberry sauce and sprinkle with thyme.
Recipe after baking.
Step 6: Bake in the oven until the bread is toasted. You’ll know it’s done because the bread will get golden brown and slightly crunchy, and the brie cheese will get nice and melty.

Tips for Making the Best Baked Brie in Bread Bowl

  1. Buy a high-quality crusty bread boule. This is basically a round loaf of bread! It’s important because the crusty bread can hold up the heavy wheel of cheese and cranberry sauce without breaking apart. You can use freshly baked bread or day-old bread; either one works fine!
  2. Use good quality triple cream brie. Because this recipe has so few ingredients, every one matters. You’ll really taste the cheese, so buy a good one!
  3. Cut the rind off the cheese all around. Just enough to see the cheese without cutting off any of it. This is important to ensure that the cheese oozes out after baking in the oven.
  4. Don’t throw away the bread you remove. You can toast it and serve it on the side or save it for later to use with soup.
  5. Serve immediately! The beauty of this tear-apart bread is the melty cheese. If you’re taking this to a friend’s house, I recommend baking it for 15 minutes. Then, when you arrive at the party, finish off the final 10 minutes of baking time.
Cranberry baked brie in bread on a platter with fresh cranberries nearby.

Frequently Asked Questions

How do I store and reheat cranberry baked brie?

Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. When ready to eat, just microwave or toast the portion you want to eat!

What cranberry sauce is best to use?

When it comes to the cranberry sauce, you can do homemade or canned. I love my cranberry orange sauce, but this recipe also works really well with cranberry relish, which is baked in the oven and gets pretty thick.

Can I make this baked brie cranberry recipe ahead of time?

I recommend that you bake this appetizer just before serving so that the cheese is wonderfully melty and the bread is slightly crispy.

How do I keep baked brie warm?

If you have baked the brie and cranberry, but aren’t quite ready to serve it, you can wrap it in foil to keep it warm. If needed, place it back in the oven before serving to gently reheat it.

Baked brie in a bread bowl with cranberry sauce and rosemary and a few pieces of the sliced bread pulled away to show the melty cheese pouring out.

For More Easy Holiday Appetizers:

If you try this feel good Cranberry Baked Brie in Bread Bowl recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Cranberry Baked Brie

This Cranberry Baked Brie is so good! I look forward to it every holiday season and when you make it in a bread bowl it's like two bonuses in one!
5 from 175 votes
Servings 8
Course Appetizer
Calories 163
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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Video

Ingredients
  

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Slice off the top quarter of the bread. Slice off the rind of the brie wheel. Place the brie on top of the bread and use a knife to trace a circle around it. Scoop out the inner circle of the bread. Reserve the bread for another use or toast for extra servings.
  • Place the bread on the baking sheet. Then, add the brie wheel in the emptied out bread crevice. Spray the cooking spray on the outside of the bread. Cut slices all around the edges of the bread, about 1-2 inches apart. Be careful not to cut all the way down. This will create the removable slices for eating after it’s baked.
  • Add the cranberry sauce, sprinkle with thyme, and bake in the oven until the bread is toasted, about 25 minutes.
  • Serve immediately while the cheese is melty.

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. When ready to eat, just microwave or toast the portion to be eaten.
Make Ahead Tips: It’s best if you have cranberry sauce leftover to use in this recipe. It allows the cranberry sauce to settle and thicken, ensuring it remains put in the middle of the bread bowl on top of the cheese. 
Substitutes: For best results, follow the recipe as is. However if you can’t find triple cream brie cheese, any other would be fine. It just wouldn’t be as melty as the triple cream. Also, if you don’t have any leftover cranberry sauce, you can substitute for jam of choice.

Nutrition

Serving: 1oz, Calories: 163kcal, Carbohydrates: 33g, Protein: 4g, Fat: 1g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.05g, Cholesterol: 0.1mg, Sodium: 328mg, Potassium: 16mg, Fiber: 1g, Sugar: 6g, Vitamin A: 91IU, Vitamin C: 3mg, Calcium: 8mg, Iron: 0.4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Appetizer

5 from 175 votes (166 ratings without comment)

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Recipe Rating




Comments

  1. Rich L says:

    At 25 mins not melted yet, how much longer?

    1. Yumna J. says:

      Hi Rich! I bake in the oven until the bread is toasted and find that the cheese is usually melty by this point (but it might not look melted yet because brie tends to keep its shape well even after it has melted). I’m sure it only needs a few more minutes and would check every 5 or so at this point. Hope that helps!!

  2. Maria says:

    I made my entire Thanksgiving menu using your recipes for this year and it turned out amazing! This, in particular was a show stopper. Thank you!

    1. Yumna J. says:

      Love it!! That’s amazing, so happy this recipe was a hit! Thanks, Maria!!

  3. Laura says:

    Big hit @ Thanksgiving, thanks!

    1. Yumna J. says:

      Aww, I’m so glad!! Thank you, Laura!

  4. Cat says:

    I accidentally bought an 18″ wheel. I need to make two of these dips for thanksgiving. Could I cut in half horizontally and place one side each on each bread bowl? Or should I try cutting into wedges and spacing out? Thanks!

    1. Yumna J. says:

      I would probably cut it into wedges and arrange however it makes sense within the bread bowls. Hope that helps!!

  5. Hina says:

    This looks amazing! Can this be made a couple of hours before serving it? Can I reheat it in microwave?

    1. Yumna says:

      If you’re making this ahead or taking this to a friend’s house, I would recommend baking it for 15 minutes at home (or in advance of serving). Then finishing off the final 10 minutes when you arrive to the party, or right before you want to serve it.

  6. Meghan says:

    Hello again! I made this recipe over the weekend, for my parents and I, while we decorated their Christmas tree. Let me tell you- THIS IS DELICOUS! I love the idea, and it is so easy to put together. I did make my own cranberry sauce, which was the perfect topper to the Brie cheese. I plan on making the Wild Rice Mushroom Soup for dinner tonight. I look forward to trying more of your recipes!

    1. Yumna Jawad says:

      That sounds so sweet! Thank you so much! Sounds like such a combo. Can’t wait to hear what you think!

  7. Shilpa Kamdar says:

    Where do I find a bread boule like this? I made this last year as an appetizer but could not find the bread either.

    1. Yumna Jawad says:

      I got mine at my local grocery store. You can usually find this in the bakery section of most grocery stores!

  8. Alexandra Sharp says:

    we made this! It was amazing….we all absolutely lovedi it and are going to do it again for Boxing day 😃

    1. Yumna Jawad says:

      Yay! I love that!

  9. Ely says:

    Made this for a Thanksgiving dinner..
    Everyone loved it! Easy to make and delicious!!!

    1. Yumna Jawad says:

      That’s amazing to hear!

  10. Ann says:

    Im gonna try this but use a raspberry Chipotle sauce i found at costco…all my starving guest will enjoy a little something like this to tide them over before the Thanksgiving meal….thanks! Ann

    1. Yumna Jawad says:

      I love that idea!! So yum!

  11. Kirsti says:

    Hi! I am making this as an Easter app! Yay! But I accidentally bought the bigger bri wheel (16 ounces) so it’s other surface area which means less bready wedges along the sides. Is that still okay you think? Or do we need to go to the lengths of shaving the bri wheel smaller. Thanks!

    1. Yumna Jawad says:

      Yay…what a great app for Easter. As long as it fits within the round bread, then it’s totally fine! The cool thing is, whatever bread you dig out from the center, can be cut up, toasted in the oven and used for dipping as well. I hope you like it!!

  12. Ashley says:

    Great recipe but I wish you would have added the “remove the rind” part sooner. It’s not in your instructional video or in the recipe on the pin, also would be nice to mention that you recommend keeping the bread you spoon out sooner in the blog as well.

    1. Yumna Jawad says:

      Hi Ashley! Thanks so much for your feedback! Great point about the rind…I mentioned it as a tip, but I agree I should mention it earlier in the blog post. And I believe the part about not tossing the bread you spoon out was included early on when I talk about hallowing out the bread. I’ll add it to the instructions as well. Thanks so much for taking the time to let me know!

  13. Steph says:

    Sounds delicious and I hope to try this today, even though it’s not really “cranberry season”. That’s not going to stop me! I was wondering though why the video shows the cooking spray being sprayed on the pan outside of the bread when the recipe says to spray the inside of the bread before putting the Brie in. I am excited to make this though! I love Brie and there is never a bad time for cranberries in my opinion! Yum!!

    1. Yumna Jawad says:

      Thanks for catching that. Actually the cooking spray should go on the pan and outside of the bread. But either way it’s not a very crucial. It just helps to give a more crispy outside to the bread for easier dipping. So glad you’re trying this with your frozen cranberries!

      1. Arlene Sousa says:

        Are you supposed to remove the entire rind or just the top of the cheese. I want the make this for my son. Yum.

        1. Yumna Jawad says:

          It’s based on your preference, but I prefer to remove the entire rind.

  14. Laura Forbes says:

    Love it! Looks amazing! Thanks for sharing. Only small thing.. Please don’t say it’s healthish.. It’s everything but a healthy dish. Still tastes great!

    1. Yumna Jawad says:

      Oops! Totally copy/pasted that from a previous blog post by accident, and totally agree lol!

  15. Amanda says:

    I made this for my family and we all loved it so much. Thank you!