A Holiday-Ready Hors D’oeuvre

Cranberry-Brie Pull-Apart Bread

By: Jordan Jewell

The holidays are the perfect time to add a little flair to your usual hors d’oeuvres. Both comforting and creative, Williams-Sonoma’s Cranberry-Brie Pull-Apart Bread is an easy, crowd-pleasing appetizer that combines seasonal pecans and cranberries with warm, creamy Brie cheese. Created by cookbook author Tieghan Gerard, this six-ingredient recipe is a no-brainer for your holiday get-together. Pick up classic French Brie, sourdough loaves, and other tools to cook up something special this year at Williams-Sonoma.

Make It Now!

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6


  • 1 round loaf sourdough bread
  • 4 Tbsp. (½ stick/2 oz./60 g) unsalted butter
  • ⅔ cup (2 ½ oz./75 g) raw pecans, chopped
  • 3 Tbsp. brown sugar
  • One 16-oz. (500-g) wheel of Brie, cut into cubes
  • 1 cup (4 oz./125 g) dried cranberries


Preheat an oven to 350 F (180 C).

Cut the bread horizontally and vertically to create 1-inch (2.5-cm) cubes, being careful not to slice all the way through the bread.

In a small bowl, combine 2 Tbsp. of the butter with the pecans and brown sugar. Using your hands, mix the butter and sugar into the pecans to form a crumble. Thinly slice the remaining 2 Tbsp. butter, and insert the slices into the loaf of bread.

Place the loaf in a Dutch oven, and stuff the cubes of Brie inside the bread, filling in all the spaces between the cuts. Add the pecan mixture and the cranberries. Bake until the Brie is melted and gooey, 15 to 20 minutes. Serve immediately. Serves 6.

Recipe courtesy of Tieghan Gerard, founder of Half Baked Harvest

Get The Products you’ll need

Sourdough Bread Loaves, Set of 3


French Classic Cheese Collection


Staub Stackable 4-Piece Set, Sapphire


Zwilling J.A. Henckels Pro 9” Bread Knife with Z15 Serration


OXO Chopper


Williams-Sonoma End-Grain Cutting Board, Birch, Medium


All-Clad Stainless-Steel Measuring Cups & Spoons Ultimate Set


Glass Prep Mixing Bowls, Set of 8