I’m excited to share a warm, gooey, crowd-pleasing recipe: Cranberry Brie Volcano Bread. Think of a crusty round loaf filled with melty brie, tart cranberry sauce, and fragrant herbs — it’s festive, comforting and perfect for sharing.

Cranberry Brie Volcano Bread

Why You’ll Love This Recipe

I love this recipe because it delivers a dramatic presentation (that “volcano” effect of cheese oozing from the bread), yet the technique is quite approachable. The contrast between the rich, creamy brie and the bright, tart cranberry sauce is irresistible. Also, the crusty bread becomes the vehicle for dipping — everything gets eaten, and there’s little waste. It’s one of those I’ll pull out for holiday gatherings, casual get-togethers or whenever I want something a little special without going overboard.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 round loaf of crusty bread (such as sourdough or boule)
200 g brie cheese (a small wheel or wedge)
⅓ cup cranberry sauce or cranberry jam
2 tablespoons honey
1 tablespoon melted butter
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Pinch of sea salt

Directions

Pre-heat the oven to about 180 °C (350 °F).
On a baking sheet lined with foil or parchment, place the round loaf. Using a serrated knife, cut into the bread in a cross-hatch or grid pattern, making sure not to slice all the way through — you want the loaf intact so it holds the fillings.
Melt the butter and drizzle half of it over the cuts you’ve made, letting it seep into the bread. Then drizzle the honey and sprinkle the thyme and sea salt.
Insert slices or pieces of the brie into the slots you’ve created in the bread, distributing evenly so the cheese will melt throughout.
Spoon the cranberry sauce or jam into the cuts as well, ensuring each section gets some.
Cover the loaf loosely with foil (so the top doesn’t over-brown too fast), and bake for about 20–25 minutes, until the brie is melted and the bread is warm through. Remove the foil and bake another 5 minutes if you like the crust crispier.
Remove from the oven and serve immediately. Encourage pulling apart the bread and letting the melty brie and tart cranberries mingle as you dig in.

Servings and timing

This loaf serves approximately 6–8 people, depending on how large the portions are and how hungry everyone is.
Total time is about 30 minutes (including prep and bake).

Variations

Swap the cranberry sauce for another fruit preserve or jam (like apricot, raspberry) if cranberries are hard to find or you want a twist.
Use fresh whole-berry cranberry sauce for added texture instead of jam.
Replace the thyme with fresh rosemary for a slightly different herbal note.
Use another soft, melty cheese instead of brie if you prefer (e.g., camembert or a mild triple-cream cheese).
Add chopped toasted nuts (such as pecans or walnuts) in the bread cuts for an added crunch.
For a savory twist, skip the sweet elements and go with caramelised onions, herbs and cheese for a “pull-apart” bread style.

Storage/Reheating

If there are leftovers (though often there won’t be!), gently wrap in foil and refrigerate for up to 2–3 days. To re-heat, place the loaf (or portions) in a pre-heated oven (~160 °C) for 10-15 minutes until warmed through and cheese is again gooey. Avoid microwaving if you want to preserve the bread texture on the exterior.

FAQs

What type of bread works best?

I prefer a crusty round loaf — sourdough boule is ideal because the interior crumb has enough air to absorb the butter/cheese mixture, and the crust holds together when you pull apart pieces. A very dense loaf may not soak in the flavors as well.

Can I prepare this ahead of time?

Yes — you can assemble everything (cutting the loaf, filling the brie and cranberry sauce) a couple of hours ahead and keep it covered in the fridge. Then bring it to room temperature before baking and proceed with the bake as directed. This helps if you’re prepping for guests.

How do I keep the brie from leaking too much?

Make sure not to cut the bread all the way through (so it still holds structure). Also, insert the brie pieces fairly deeply into the cuts so they are trapped by the bread as they melt rather than spilling out completely. Covering with foil initially helps guarantee even melting before browning too much.

Can I use dried cranberries instead of cranberry sauce?

Yes — you can. If you use dried cranberries, you may want to combine them with a little warm honey or butter to help them soften and better integrate. Because cranberry sauce is already moist and tangy, using dried berries may slightly change the texture and tartness.

Is this recipe suitable for vegetarians?

Yes — as long as the brie cheese is made with vegetarian-friendly rennet (you might check the packaging). The recipe has no meat, so for vegetarians who consume dairy, this is perfectly fine.

Conclusion

This Cranberry Brie Volcano Bread is one of my favourite “wow” appetizers — it looks dramatic, tastes indulgent and yet is quite simple to execute. Whether for a holiday spread, a cozy gathering or just a special treat for myself, the combination of warm, melty brie, tangy cranberries and crusty bread always hits the spot. I hope when I make it next you’ll love it as much as I do.