Decadent Cranberry Brie Pull-Apart Bread

by | In the Kitchen, Recipes

Stuffed Artichoke Bottoms

I make this bread twice a year and everyone loves it!

My family loves traditional garlic bread, except for Thanksgiving and Christmas. That is why I make the decadent cranberry brie bread for those two holidays. There is never any leftovers so I make two of them for Leftover Friday!


Fresh Herbs are wonderful but don’t leave them out in the Cold. Grow lights are terrific!

1 large or 2 smaller Boule Bread (I like to do 2 to have one for the next night leftovers.)

1 stick Butter, melted.

3 Garlic Cloves, crushed

2 Tsp. Fresh Thyme leaves or 3 tsp Dried Thyme

2 sprigs of Freshly Chopped Rosemary or 2 tsp. Dried Rosemary

Crazy Janes mixed up salt and pepper about 1 tsp. each

1 – 8 oz. Brie Wheel cut into thin strips (Tip when cutting cheese — spray your knife with Pam or non-stick spray. Helps a lot!)

1 can, Whole Berry Cranberry sauce.


Preheat your oven at 350F degrees.

Using a large, serrated knife

Crosshatch the boule, spacing about 1 or 3 inchs (depending on the size of the bread) in both directions. Make sure you don’t slice the bread all the way to the bottom. This is what it will look like from the top.

In a small bowl

Mix the melted butter, garlic, thyme, rosemary and seasonings of salt and pepper. I let it simmer for about 20 minutes. You want the rosemary to cook and be soft. Once soft and cooked brush it all over the bread. If you have some leftovers- it will go on at the end after it has cooked or before you serve it.

Stuff each crosshatch with the Brie first.

Place the bread on 2 large piece of tin foil, one vertical and one horizontal. Then I put in the crannberry sauce. At the end I might pour the leftover butter mixture ove the bread or wait until it comes out of the oven.

Wrap up the bread tight in the foil and bake, about 25 minutes.

Longer if you made it before and it is coming from the refrigerator. Before serving — let it sit for 10 minutes in the foil. For some reason, we have never been huge Cranberry Sauce fans, but this bread is a huge hit. Even the grandchildren love it. Probably because it is so colorful and different.

As an added bonus, here is a helpful decorating hint for your home.

Taking a picture of your room is like a 1000 words!

I also love the fact that taking a picture of my Dining Room, I realize I need to finish my window treatments. My design tip is to take a picture of your room at night and see what is missing. My # 1 priority in the New Year is to finish my window treatments.

Every year I love buying the Rosemary Christmas Trees and use it all year round. I will share with you in the New Year, my Rosemary Chicken recipe- it is delicious.

You should know that loves to share your favorite recipes with the community. If you have a special recipe that you would like to share, contact me at with the information needed to prepare the dish.


Photo courtesy of Deborah Young Studio

Margi Kyle is the managing editor for She is also, “The Color Doctor”, and has built an astounding portfolio from the ever-important ‘Designer’s perspective’. Never idle, this Professional Interior Designer has contributed to this industry as an Interior Designer, Television Host, Mentor, Keynote Speaker, Educator, and Writer. Margi has Taught Interior Design of over 45 years and is the executive director for We Make Color Easy, The Dewey Color System. You can book a seminar or color course with her by emailing her at

Casual Dining

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