Brie, Cranberry and Pecan Bread


  • 1 loaf Sourdough Bread
  • 4 Tablespoons Butter
  • 3 Tablespoons Brown Sugar
  • 1 wheel of brie, cubed
  • 1 cup dried cranberries
  • 2/3 cup pecans, chopped


1. Preheat the oven to 350°F

2. Carefully slice the bread horizontally and vertically with approximately 1 inch spacing, making sure you do not slice all the way through the bread.

3. In a small bowl, use your hands to combine 2 tablespoons butter, brown sugar and chopped pecans to create a crumble like consistency.

4. Cut the remaining butter into thin slices and stuff this and the brie, alternatively, inside the bread.

5. Place the loaf on a baking sheet and add the cranberries and pecans.

6. Transfer to the oven and bake for 15 minutes or until the brie has melted. Serve immediately on a Typhoon Vintage Copper Bread Board Lid.