Cranberry Baked Brie

5 from 174 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!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 163kcal

Author Yumna Jawad

Equipment

Ingredients

1 bread boule round loaf
Cooking spray
1 (8-ounce) wheel brie cheese
½ cup cranberry sauce
2 tablespoons fresh thyme

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.

Video

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