Holiday crack bread stuffed with triple cream brie cheese with every pull-apart piece immersed in cheese. Outside the bread is crunchy, perfectly toasted and the inside is creamy because of the brie cheese that reminds me of a fondue. Two ingredients and your favorite beverage and you are all set.
We have seen “crack bread” everywhere, and one of my favorite is from Nagi (Recipetineats. Looks delicious, right?! We wanted to make something more “holidayish”. We had leftovers of the Orange Pecan Cranberry Sauce that we wanted to use without making another turkey. We decided to make the crack bread using almost two triple cream brie cheeses. You must be thinking that was too much cheese, but it wasn’t. Once the brie cheese is melted it kind of disappears in the bread and also we wanted to make sure that every piece on the whole bread had plenty of cheese. I love this holiday crack bread because it’s easy, you can use your favorite cheese and condiments and it’s perfect for family or a party.
As you may know Chuck Williams passed away yesterday. It’s undeniable that he and Julia Child were both responsible for “translating” and educating French cooking tools and techniques for American audiences. I love this article!!
- 1 sourdough loaf or French, about 12 inches long
- 1 and ½ rounds of triple cream brie cheese, cut into chunks.
- Pre-heat your oven to 350 degrees.
- Place the loaf of bread on a foil-lined rimmed baking sheet.
- Make cuts going across the bread, about 1 inch apart making sure not to cut all the way through.
- Repeat the cuts but now in the opposite direction, about 1 inch apart.
- Put pieces of brie between the cuts, making sure to get cheese in every crevice.
- Cover with foil and bake at 350F for 20 minutes,
- Open the foil and bake an additional 15 minutes or until the outside of the bread is toasty and cheese is melted
Beijos e Tchau!