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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 Tbs. of the butter, the pecans and brown sugar. Using your hands, mix the butter and sugar into the pecans to form a crumble.
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Instructions. Preheat the oven to 350 degrees. Make diagonal slices into the top of the bread round using a serrated knife, taking care to avoid cutting straight through. Repeat going in the opposite diagonal direction. Dot the brie in between the bread cuts, followed by the cherry jam.
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HOW TO REHEAT CRANBERRY BRIE PULL APART BREAD: You can reheat the bread in an oven preheated to 350°F (175°C). Remove the plastic wrap and foil, then place the bread on a baking sheet. If it's a bit dry, you can brush it with some additional melted butter. Tent the bread with foil. Heat for about 15-20 minutes or until it's warm.
Cranberry Brie PullApart Bread Recipe
In a small bowl, combine 2 tablespoons butter, the pecans and brown sugar. Use your hands to mix the butter into the pecans to create a crumble. Take the remaining 2 tablespoons butter and insert thin slices into the loaf of bread. Place the loaf on a baking sheet and stuff the brie inside the bread, filling in all the spaces in between the cuts.
Cranberry Brie PullApart Bread Recipe
Cut the brie into 1 inch pieces and push about ¾'s of them down into the cracks of the bread. Spoon the jam into the cracks of the bread on top of the cheese. Push the remaining brie on top of the jam. Combine 2 tablespoons of melted butter with brown sugar and pecans and sprinkle it over the loaf. Bake uncovered for 15-20 minutes until the.
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Spread the cranberry sauce in between the cut pieces of bread then add chunks of brie. Add a few sprigs of rosemary then drizzle with olive oil and season with salt. Bake: Cover the bread loosely with foil and place in a hot oven. Bake for 10 minutes or until the brie is completely melted then serve immediately.
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1. 2. Slice the bread both horizontally and vertically in 1-inch sections 2 to 3 inches deep to make a grid of 1-inch bread cubes. Do not slice all the way through! The loaf should still be intact.
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Prepare the Brown Sugar Topping. In a small bowl combine the melted butter, brown sugar, and chopped pecans. Sprinkle on top of the bread. Bake. Place the prepared bread on a rimmed baking sheet and bake for 15 to 20 minutes at 350º F or until the brie begins to melt and the bread turns a golden brown.
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Preheat oven to 400 degrees. Cut 1/4 inch off the top of the garlic. Place on aluminum foil. Top with 1 tablespoon butter, lemon juice and sprinkle of kosher salt. Cook for 45 minutes or until garlic bulbs are soft and golden in color.
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Preheat the Traeger with the lid closed to 350°F; this will take at least 15 minutes. Line a rimmed baking sheet with foil or parchment paper for easy cleanup. 3. Meanwhile, place the bread on the baking sheet. Using a bread knife and leaving the bottom 1 inch of the bread intact, slice rows in one direction about 1½-inches wide.
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Place the brie inside the loaf and cut 1 inch slices around the side to form the "pull apart" portion. Add the garlic, honey and rosemary on top and bake for 20 minutes. Top with sea salt and serve!
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Storage Instructions. Room Temp: Storing at room temperature isn't advised due to the cheese content, which can spoil more quickly at room temp. Fridge: Place the leftover pull-apart bread in an airtight container and store in the fridge for up to 3-5 days.The brie may harden a bit, but it will melt once reheated. Freezer: Freezing this particular recipe is not recommended.
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Instructions. Preheat the oven to 350 degrees F. Cut the round loaf vertically and horizontally to create 1" cubes. You want to cut fairly far down through the loaf to have room to tuck in the cheese, sauce, and nuts, but don't cut all the way through. Cut the wheel of brie cheese into small chunks.
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Place the cubes of brie inside the bread between each slice. Place the bread in the preheated oven and bake for 10 minutes. Remove from oven and top with cranberries and pecans. Place the bread back in the oven and bake for five to 10 more minutes. Remove when cheese is melted and bread is golden brown.
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Assemble & Cook the bread. 1. Liberally butter the bottom and sides of the cast iron skillet. Working quickly, place the balls of dough and slices of brie alternatingly in the pan, working in a spiral fashion until the skillet is full. 2. Cover the pan with a clean kitchen towel and proof for 15-20 minutes.
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Step 2 In a small bowl, whisk together melted butter, thyme, and rosemary and season with salt and pepper. Brush boule with butter mixture, making sure to get inside crosshatches. Step 3 Stuff.